Summer finally hit us with a bang, and the Canellino Prosecco was there to cool us off.

Bright straw-yellow in color, with perlage on the larger side. Dominant aromas of apricot, and a clean, crisp finish. The Canellino is less sugary than many Proseccos, which was a pleasant surprise on a hot day and with seafood, and makes it great sipping around your summer meals.

WineChateau says that… “This extremely versatile wine can be served as an aperitif, with traditional desserts like pastries and fruit tarts to antipasti and appetizers, or simply by itself after dinner.”, but we went in a different direction with the pairing, and it performed very well with Scallops w/ roasted tomatoes and cannellini beans from a Jamie Oliver recipe in The Naked Chef Takes Off.