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Zonte's Footstep 'Bolle Felici' Prosecco

Special Price $22.00 Regular Price $25.00
A beautifully zingy, crisp apply number. This is refreshing and at 11% relatively low in alcohol. Quite dry too and with good acidity giving it length. Importantly it is made from the Glera grapes grown on the Fleurieu Peninsula, the traditional grape of Italian Prosecco.
Zonte's Footstep 'Bolle Felici' Prosecco
Wine Specs
Variety
Glera
Region
Fleurieu Peninsula, SA
Winery
Zonte's Footstep
Winemaker
Brad Rey
Body
Light
Sweetness
Dry
Drinking Window
Now - 2022
Bling
Trophy - Best Prosecco Monterey International Wine Competition
Alcohol %
11
Closure
Cork
Size
750 mL
Biodynamic
No
This is a deliciously summery drink and another home run from Zonte’s. They have definitely hit their straps in the last few years, moving from making merely very good wines to superb wines, as their growing trophy and medal cabinet attests. This is a new wine for them, made from the traditional Prosecco varietal Glera. It has only a whisker of sugar and is full of crunchy apples, pear and blossoms. Delicious.
Elena Brooks

Winemaker

Elena Brooks

Dandelion, Sister’s Run, Heirloom Vineyards, Cien y Pico Elena originally hails fro ...
Dandelion, Sister’s Run, Heirloom Vineyards, Cien y Pico Elena originally hails from Lyaskovets, Bulgaria, a small town famous for its wine. She is a qualified winemaker, BSc (Oenology) Adelaide and has made wine for various Australian Wineries as well as being a consultant winemaker to a number of leading wine companies in Spain, Italy and Bulgaria. Born to a MIG Fighter Pilot and Helicopter Mechanic (both of whom happened to be involved in the wine industry in Lyaskovets), Elena's interest in winemaking stemmed from time spent translating for Australian Winemakers Stephen Bennet, David Norman, Dylan Rhymer, Kym Milne MW and others, who work ... Read Full Article
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Ben Riggs

Winemaker

Ben Riggs

Mr Riggs, Penny's Hill, Woop Woop, Zonte’s Footstep We often joke that there must b ...
Mr Riggs, Penny's Hill, Woop Woop, Zonte’s Footstep We often joke that there must be more than one Ben Riggs, that no one winemaker could have his hands in such a range of premium McLaren Vale wineries. And yet, after thorough research (we asked) he has not cloned himself. With 14 years making wine at Wirra Wirra alone, Ben's experience totals a quarter century of producing notable wines, including Penny's Hill, Tatiarra, and Cazal Viel in France. But his real love for McLaren Vale remains, and along with Tony Parkinson, he has crafted successful brands like Woop Woop and his own Mr. Riggs. With such a broad portfolio, Ben picks up awards ... Read Full Article
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Frittata
Frittata

While the Tomich Blanc de Blanc is the perfect partner to seafood and Asian cuisines, it has enough depth and complexity to pair with richer foods as well and is a great starting point to a celebratory brunch. The day after a big pizza-making dinner with friends is the perfect time for a frittata – chances are by late morning, you’ll be looking for some kind of salty comfort food that doesn’t take a lot of energy to prepare. It’s also likely that you’ll have more than a few leftovers in the fridge which have been conveniently pre-chopped, shredded and/or grated as part of your pizza prep. That’s why the other name for this dish is the ‘fridge-tata’. Weekend brunch is also a great time to crack some bubbles. In between mouthfuls of the bitey sharpness of gorgonzola and parmigiana in the frittata, the fresh and light fruitiness of the Blanc de Blanc bubbly with its hints of melon and crisp apple, turn this meal into a real taste celebration - even better when teamed with a tangy rocket, pear and parmesan salad. Variations to the ingredients could include leg ham, smoked bacon or roast chicken or try a vego version with roast pumpkin and garlic, baby spinach, cherry tomatoes or potato, onion and stilton…the options are as limitless as the half-eaten contents of your fridge.

Frittata

Ingredients

Splash of extra virgin olive oil 9 eggs ¾ cup thickened cream ¼ cup basil leaves, chopped 100g mild pancetta, chopped or torn into pieces, plus extra 100g baked/grilled for serving 100g gorgonzola Bocconcini (2 or 3 cherry sized) 50g parmigiano reggiano, finely grated

Salad

Ingredients

Rocket leaves – about 100g washed and patted dry 1 ripe buerre bosc pear, cored and thinly sliced Handful walnuts, chopped (toasted if desired) 1 tablespoon red wine vinegar 1 teaspoon dijon mustard 2 tablespoons olive oil 1 teaspoon honey 25g parmesan,
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Elena Brooks
Elena Brooks

Dandelion, Sister’s Run, Heirloom Vineyards, Cien y Pico

Elena originally hails from Lyaskovets, Bulgaria, a small town famous for its wine. She is a qualified winemaker, BSc (Oenology) Adelaide and has made wine for various Australian Wineries as well as being a consultant winemaker to a number of leading wine companies in Spain, Italy and Bulgaria.

Born to a MIG Fighter Pilot and Helicopter Mechanic (both of whom happened to be involved in the wine industry in Lyaskovets), Elena's interest in winemaking stemmed from time spent translating for Australian Winemakers Stephen Bennet, David Norman, Dylan Rhymer, Kym Milne MW and others, who worked at her mother's winery between '93 and '98.

With Stephen Bennet’s support and her family’s encouragement, Elena made the move to Australia and started studying winemaking at Adelaide University in 1998, graduating in 2001 with a Bachelor of Science (Oenology). (Elena’s mum was keen on this noting that all winemakers did was meet in the morning in their lab coats, taste some wines, drink some coffee, have a chat, then go out to luncheon.)

Locally Elena worked vintages at Patritti Wines and Hardy’s Tintara and was the winemaker at Geoff Merrill Wines, La Curio, Maxwell Wines and others in McLaren Vale as well as the various wineries of Farnese throughout Italy and Fratelli Urciuolo in Campagna.

Elena became an Australian citizen in 2006 and married typist Zar Brooks in 2007 after meeting at the Royal Adelaide Wine Show judging in 2000. As a ‘trophy wife’ Elena helped make a Jimmy Watson Trophy winner in 2005, the winner of The Great Australian Shiraz Challenge the same year, won the trophy at Decanter World Wine Awards for best ‘Rhone style Red’ in 2007 and made the Best red wine for the Gambero Rosso Guide in 2008. Elena also won trophies for Dandelion Vineyards (Elena's own wine company) in the wineries’ first year

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Ben Riggs
Ben Riggs

Mr Riggs, Penny's Hill, Woop Woop, Zonte’s Footstep

We often joke that there must be more than one Ben Riggs, that no one winemaker could have his hands in such a range of premium McLaren Vale wineries. And yet, after thorough research (we asked) he has not cloned himself.

With 14 years making wine at Wirra Wirra alone, Ben's experience totals a quarter century of producing notable wines, including Penny's Hill, Tatiarra, and Cazal Viel in France. But his real love for McLaren Vale remains, and along with Tony Parkinson, he has crafted successful brands like Woop Woop and his own Mr. Riggs.

With such a broad portfolio, Ben picks up awards with regularity. Twice named Bushing King (for making the best wine at the McLaren Vale Wine Show), and winning the first two Great Australian Shiraz Challenges. His wines have also won best in show at the Sydney International Top 100 (1991 Wirra Wirra "Angelus").

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