Virgin Bellini by Cipriani (4 Pack)
In stock
Venice, in 1948.
Invented in 1948 by Giuseppe Cipriani at Harry's Bar in Venice — a peach-and-Prosecco cocktail named for the Renaissance painter Giovanni Bellini, whose pinkish saint's robe inspired the drink's color. Hemingway called it civilized. Eighty years later, the Cipriani family bottled the recipe without the alcohol — the same white peach purée served in every Cipriani restaurant in the world, now poured at home.
Fifteen percent white peach purée from southern Europe, lifted by sparkling mineral water drawn from a Venetian spring. Pour it and the glass blushes pink — the same color, the same softness, that struck Cipriani in the painting. Ripe white peach at the front. A fine, clean effervescence beneath. The aperitif as it has always been served.
Four bottles per pack, 180ml each — pre-portioned for the toast.
The Pour
Chill thoroughly. Pour into a champagne flute and serve as the aperitif — before lunch, before dinner, before the night begins. Lengthen it with non-alcoholic sparkling wine for a true Bellini, the way Harry's Bar pours it. Or simply over a single ice cube, when the afternoon is warm and you want Venice in a glass.
Rienne Index™
Sweetness: Sweet
Body: Light
Occasion: Aperitif, brunch, the toast
Serve: Chilled in a champagne flute. Or topped with non-alcoholic sparkling.
