Celebrate Summer with Da Luca Sparkling Rosé

Words: Crush

It’s the season of love and what better way to celebrate than with freshly popped bubbles?
Da Luca Sparkling Rosé hails all the way from Italy and we welcome it to South Africa with open arms as a light, summery bubbly option.

Da Luca Sparkling Rosé

Summer with Da Luca Sparkling Rosé

Celebrating great Sicilian winemaking, Da Luca Sparkling Rosé is an exquisite blend of Merlot and Raboso from small growers in the Veneto region in Northern Italy with a fruity bouquet and vibrant notes of raspberry and strawberry.

As the sparkling wine market continues to attract more drinkers around the globe and with the growing popularity of beverages like Prosecco, every day is a special occasion.

Readily showing up with a bottle of bubbles is now much easier and nothing elevates an occasion like bubbly.

Consumers couldn’t agree more with the sparkling wine marketing fizzing over. In this rapidly growing segment, Da Luca is enjoying phenomenal growth with Nielsen reporting Da Luca Prosecco achieving close to 60% growth year on year, while sparkling Rosé has jumped 16%.

Now you can celebrate summer as often as you feel like it.

Da Luca is best served chilled at 8-12 degrees Celsius and can be enjoyed on its own, in cocktails, as a refreshing aperitif or with meals.

Cocktails with Da Luca Sparkling Rosé

Da Luca Italian Spell

Ingredients
30ml litchi liqueur
Da Luca Sparkling Rosé

Method
Pour litchi liqueur into a chilled champagne flute. Top up with Da Luca Sparkling Rosé and stir with a mixing spoon. Top with a couple of blueberries, raspberries and strawberry slices.


Da Luca Bitter Twister

Ingredients
20ml cherry purée
20ml grapefruit Juice
30 Campari
splash of lime juice
dash of Angostura bitters
Da Luca Sparkling Rosé
lime zest for garnish

Method
Pour all ingredients except for Da Luca Sparkling Rosé into a shaker filled with ice cubes. Shake well until mixed. Pour into a chilled cocktail glass and top with Da Luca Sparkling Rosé. Garnish with lime zest.

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