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good clean spumante rosé doc – sparkling rosé wine from Modena Italy

“This sparkling rosé is so natural you’re basically doing yoga when you drink it. Plus it has expensive-feeling bubbles and hints of pomegranate.” —Katie Buckleitner, associate digital art director, Cosmopolitan

delicate sparkling wine with notes of tart red cherry, fresh strawberry, and a dewy spring blossom. sweet and dry flavors that sparkle on your tongue. Ideal for a romantic celebration. perfect as an aperitif, or for making wine cocktails and mimosas.

description: spumante means sparkling. the italian term given to sparkling wine made in the 1800’s with a blend of various lambrusco grapes. un-oaked, natural wine with no added sulfites. medium-bodied and delightfully dry. delicate cherry pink in color with a floral bouquet. the palate is fresh with notes of cherries, strawberries and blossom combined with a creamy mousse and delicate acidity.

region: sparkling rosé from modena province in the emilia-romagna region of italy. located in the northeast part of central italy, known as the land of bubbly wine and tortellini. the vineyard soil, sandy and wet, rich in nutrients, surrounded by poplars and elms, makes for a magnificent sight. known for its rich food products (parmigano-reggiano cheese, prosciutto di parma ham, bolognese and balsamic vinegars) and as the birthplace of beautiful sparkling wines respectful of tradition. this region was declared by Forbes as italy’s greatest gastronomic treasure.

winemaking: wines which are respectful of tradition, but at the same time represent the lightheartedness of the region. good clean spumante grape growers and wine makers have full control of the production cycle from the vineyard to the bottle. good clean spumante is “naturally sparkling”, meaning there is no addition of any CO2. the bubbles are 100% natural because they are the result of the fermentation of the natural yeast that “eats” the fructose in the grape juice transforming it into alcohol and natural CO2 (bubbles). Cin cin to very natural bubbles!

grapes: a refreshing blend of native italian sorbara, and salamino grapes sustainably grown using organic and biodynamic farming, in Emilia-romagna with little to no intervention.

sorbara: an indigenous lambrusco grape that can be found naturally growing on the edge of the woods throughout modena. a medium grape with thick, waxy, bluish-black skin. with high vigor, that matures late and produces a clear ruby-red colored wine with a pinkish froth and very fine aroma of violet that tastes delicate, fresh, fruity, and balanced.

salamino: indigenous Emilia-romagna lambrusco black grape. ripens late and is often blended with sorbara to add a touch of natural sweetness, body, juicy acidity with a dry finish to brut sparkling wines. with aromas of red cherry, strawberry, blackberry, violet, and rose. ruby red in color.

type of soil: loose, permeable, sandy and rich of silt

training system: GDC, Guyot or spurred cordon

vine density: 3000 plants / hectar

harvesting time: mid to late September

fermentation: spumante gets its bubbles from a two-step closed Martinotti/Charmat  then autoclave fermentation where native yeasts stimulate the fermentation. 

primary fermentation: the grapes are squeezed and as the must ferments it develops CO2 that is allowed to escape to obtain the still wine . Solids are filtered/removed after alcohol is made with a fossil floor filter, a micro-filter, a gross flyer, or tangential filter. 

secondary fermentation: to make the wines sparkling, the winemakers add the Sweet Filtered/Filtrato Dolce (pure natural grape juice derived and obtained from the freshly harvested and squeezed grapes that were micro filtered to separate the yeasts). We’ve tasted this naturally sweet freshly pressed grape juice that was separated from the yeasts right from that tank during our visit at harvest in 2019.

maturation: the separated yeasts are added to the pressurized stainless tank to start fermentation again, the Co2 is captured and does not escape and then becomes sparkling. “CO2 saturated environment”: must = juice and skins, is kept in special presses saturated with natural CO2 which protect the fermenting wines from oxidation without the need of adding sulfites.

bottling: starting from march of the following year.

ageing potential: best drank young, within 2 years from its harvest.

pairs with: vegetable or seafood risotto. strawberries and cream . spicy foods, donuts, bacon, brunch or cannoli.

serve at: 45-55 degrees in a white, universal glass, champagne flute or coup.

alcohol: 11.24% abv

acidity: 6.5 g/l

residual sugar: 10 g/l 1.47 grams residual sugar per 5oz glass of wine. Residual sugar in popular conventionally made sparkling rosé wines generally have as much as 50 g/l of sugar per glass. Sweet sparkling rosés can contain up to 129 grams of sugar per glass.  

calories: 100 per 5oz glass 

carbs: 2 grams per 5oz glass 

sulfites: total 102 mg/l

doc: denominazione di origine controllata. a wine law to regulate where the grapes can be grown, the production methods used to produce the wines and ensure the wine is of superior quality.

it’s good on a winter solstice or a confidant’s rooftop. With fine and persistent bubbles to warm up your appetite or cool down your zest. Lighter than a proposal, fuller than a fling. 

it’s clean with minimal-intervention, produced naturally in small batches in the Modena region. A strong personality with a soft finish, like that friend you keep close. Keep this bottle closer. 

it’s wine with fresh and fruity notes of raspberries and wild strawberries. A juicy addition to dessert, or an alternative to it altogether. 

Move over prosecco…

Lambrusco is becoming known to wine lovers as the “Champagne of Via Emilia.” It’s being taken seriously as one of Italy’s most refreshing affordable, food-friendly sparkling wines. Basically a party in a bottle, making a renaissance as a n bubbly, fun, delicious, approachable, drinkable, wine. 

Once known as a cheap, soda-pop wine, it’s now a luxurious symbol of “made in italy”. it hails From Italy’s gastronomic capital, Emilia-romagna. the place we can thank for parmesan, prosciutto, and balsamic vinegars. Home to many iconic italian cultural and artistic brands: ferrari, lambroghini, maserati, ducati, luciano pavarotti, guiseppe verdi, federico fellini and arturo toscanini. Emilia-romagna was recently declared as italy’s greatest gastronomic treasure by Forbes. 

the Lambrusco grapes grown to make good clean spumantes are some of Italy’s oldest grape varieties dating back to the bronze age. good clean spumante and spumante rosé is made naturally with a blend of lambrusco grapes: pignoletto, salamino and sorbara grown on vines from the hills of Reggio Emilia to the countryside of Modena. 

Lambrusco wines range from dry to sweet and can be red, white or rosé, and lightly sparkling. It’s relatively low in alcohol which makes them perfect for popping at nearly every hour of the day. With bright flavors of berries, tangy citrus peel and elegant floral notes that only great sparkling wines can express. They’re frequently found on breakfast and lunch tables all across italy. 

Refined, fun and not too fussy. This new era of lambrusco is the wine equivalent of a great linen dress – breezy, dignified, and perfect for summer. while it may be taking wine menus by storm, the best lambrusco is still woefully understocked on store shelves. So, order a case of good clean spuamntes and spend the next three months establishing yourself the one who brings the good stuff!

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good clean spumante IGP – brut sparkling wine from emilia italy 

“I experienced no day-after symptoms and good clean spumante doesn’t make me sleepy like most sparkling wines.” —Kristi F.

an un-oaked, crisp, tart, sparkling wine with flowery notes of hawthorne and white fruit. light refreshing bubbles offer a gentle tingle between morsels and secrets. perfect as an aperitif, or for making wine cocktails and spritz.

description: spumante means sparkling. the italian term given to sparkling wine in the 1800’s made with a blend of various lambrusco grapes. un-oaked, medium-bodied and delightfully dry. fruit-forward and bursting with delicate bubbles. notes of green apple, lush blossom, and white peach compliment a citrusy acidity.

region: good clean spumante hails from carpi in modena province in the emilia-romagna region of italy.  located in the northeast part of central italy, known as the land of bubbly wine and tortellini. the vineyard soil, sandy and wet, rich in nutrients, surrounded by poplars and elms, makes for a magnificent sight. known for its rich food products (parmigano-reggiano cheese, prosciutto di parma ham, bolognese and balsamic vinegars) and as the birthplace of beautiful sparkling wines respectful of tradition. this region was declared by Forbes as italy’s greatest gastronomic treasure.

winemaking: wines which are respectful of the tradition, but at the same time represent the lightheartedness of the region. good clean spumante grape growers and wine makers have full control of the production cycle from the vineyard to the bottle. good clean spumante is “naturally sparkling”, meaning there is no addition of any CO2. the bubbles are 100% natural because they are the result of the fermentation of the natural yeast that “eats” the fructose in the grape juice transforming it into alcohol and natural CO2 (bubbles). Cin cin to very natural bubbles!

grapes: a refreshing blend of native italian pignoletto, sorbara, and salamino grapes sustainably grown using organic and biodynamic farming, in Emilia-romagna with little to no intervention.

pignoletto: a white italian grape with greek origins named after the pine cone because of the shape of its bunch and that the vines can climb up trees and grown on them. a blending grape with a thick skin, rich in tannins, with strong resistance to downy mildew. blended to add richness and structure, and herbal and nutty flavors to good clean spumante. its often called the king of the bolognese wine region.

sorbara: an indigenous lambrusco grape that can be found naturally growing on the edge of the woods throughout modena. a medium grape with thick, waxy, bluish-black skin. with high vigor, that matures late and produces a clear ruby-red colored wine with a pinkish froth and very fine aroma of violet that tastes delicate, fresh, fruity, and balanced.

salamino: indigenous Emilia-romagna lambrusco black grape. ripens late and is often blended with sorbara to add a touch of natural sweetness, body, juicy acidity with a dry finish to brut sparkling wines. with aromas of red cherry, strawberry, blackberry, violet, and rose. ruby red in color.

type of soil: loose, permeable, sandy and rich of silt

training system: GDC, Guyot or spurred cordon

vine density: 3000 plants / hectar

harvesting time: mid to late September

fermentation: spumante gets its bubbles from a two-step closed Martinotti/Charmat  then autoclave fermentation where native yeasts stimulate the fermentation. 

primary fermentation: the grapes are squeezed and as the must ferments it develops CO2 that is allowed to escape to obtain the still wine . Solids are filtered/removed after alcohol is made with a fossil floor filter, a micro-filter, a gross flyer, or tangential filter. 

secondary fermentation: to make the wines sparkling, the winemakers add the Sweet Filtered/Filtrato Dolce (pure natural grape juice derived and obtained from the freshly harvested and squeezed grapes that were micro filtered to separate the yeasts). We’ve tasted this naturally sweet freshly pressed grape juice that was separated from the yeasts right from that tank during our visit at harvest in 2019.

maturation: the separated yeasts are added to the pressurized stainless tank to start fermentation again, the Co2 is captured and does not escape and then becomes sparkling. “CO2 saturated environment”: must = juice and skins, is kept in special presses saturated with natural CO2 which protect the fermenting wines from oxidation without the need of adding sulfites.

bottling: starting from march of the following year.

ageing potential: best drank young, within 2 years from its harvest.

pairs with: veggie or seafood risotto, fall harvest foods, s’mores by the fire, your favorite fried chicken. a perfect match with salami, prosciutto, mortadella, and barbecue pork. or as an aperitif and also with dessert.

serve at: 45-55 degrees in a white, universal glass, champagne flute or coup.

alcohol: 11.5% abv

acidity: 6.1 g/l

residual sugar: 12 g/l, less than 1.77 grams per residual sugar per 5oz glass. Residual sugar in popular sparkling brut white wines can have as much as 50 g/l of sugar and can contain up to 9.25 grams pf sugar per glass. Sweet Champagnes and sparkling wines can contain up to 129 grams of sugar per glass. 

calories: 105 per 5oz glass

carbs: 2 grams per 5oz glass

sulfites: total 120 mg/l

igp: indicazione geografica protetta. indicates the quality and reputation of the wine is linked to the place and region where it is produced, processed and prepared.

it’s good on special occasions, like anniversaries on tuesday nights. lighter than a proposal, fuller than a fling.

it’s clean and minimal-intervention, produced and grown sustainably in small batches in the Emilia-romagna region. it’s bubbly like the people who live there and you after a glass, or several.

it’s wine that sparkles on your tongue and brings cheer(s) to every season, to gift to loved ones, like yourself.

 “Wine transmits pleasure, gives moments of serenity to people and tells the history and traditions of a region.” – Matteo Aleotti, good clean spumante rosé winemaker 

The wineries we work with invest in young people who bring fresh ideas and education of modern technology to combine with traditional minimal-interventon and sustainable wine making processes to make good clean wine. Matteo Aleotti is the right-hand man of Daniele Artioli, the good clean spumante maker in Emilia-Romagna. Matteo studied agronomy and enology and joined the winery a few years ago.

He’s worked 3 harvests at the winery that makes our spumantes and works closely in the mashing, vinification and laboratory analysis processes.

He’s grown up in the countryside where vineyards are as far as the eye can see. He chose to study wine agronomy and enology because he thinks it’s the most interesting product that can be cultivated from the earth. His focus is to be respectful of the land when growing the grapes and throughout the entire good clean wine making process.

His favorite part of making good clean spumante is that the wine he creates is a way for him to share the history of the place he was born, of the land, it’s features and it’s people with the world. To surprise people with and change the perceptions of wine made with lambrusco grapes.

good clean white IGT 2019

“good clean white is high quality wine that’s easy on the wallet.” – Liz S.

a perfect balance of big fresh floral aromas and citrus flavors. good clean white is a memorable party guest because it’s easy drinking, interesting and neither too light nor too bold.

description: the color is straw yellow with green highlights. on the nose it bestows intense and pleasant scents of white flowers, elderberry and wysteria and the fruits of pear and apples with subtle aromatic herbs. on the palate, it’s pleasant and lively, dry & medium bodied. vibrant acidity with notes of zingy lime, white peach and a mineral finish express the essence of it’s origin. unoaked, crisp and fresh, delightfully dry. Not buttery and not sweet.

region: made by grape growers and winemakers using 100% sustainable farming and minimal-intervention in the appellation of Maremma on the southwest coast of the Tuscan wine region. close to the sea, in the untouched countryside in the province of Grosseto. a land full of well-kept secrets, gentle rolling hills, defined by plots of wheat, scattered with vineyards and olive orchards dotted with sheep. here and there a farm appears on a hilltop with a view that stretches to the Tyrrhenian sea.

winemaking: Maremma’s sandy soils mixed with silt and the area’s proximity to the sea provide excellent conditions for growing Trebbiano and Vermentino, the predominant grapes in our good clean white. The regions unique terroir provides quality from the start to produce good wine.

grapes: a refreshing blend of native Italian grapes from the Tuscan countryside near the sea. you can taste the unique and perfect combination of climate, soil and altitude with little outside intervention.

trebbiano: fresh and fruity, food-friendly grape producing tough-skinned berries that yield yellow juice. grown in Italy as far back as Roman times. dry, medium-light body, no tannins, medium-high acidity with flavors of peach, lemon, green apple, seashell and basil.

vermentino: an underrated, fantastic grape commonly grown in Tuscany on slopes facing the sea where they can benefit from reflected light. produces light-bodied and deliciously complex, high quality wines for a great value. dry, with flavors of grapefruit, citrus, crushed mineralogy and saltiness from the sea.

sauvignon blanc: planted in sandy, silt, clay and tuffaceous soil produces a dry, medium-light body with no tannins and acidity. Flavors of gooseberry, honeydew and white peach.

training system: spurred cordon

vine density: 4000 plants / hectare

type of soil: sandy and rich of silt

altitude: variable from 100 to 300 metres a.s.l.

age of the vines: 5-7 years

harvesting time: mid September

fermentation: grapes are harvested and preserved with carbonic snow. Low temperature pressing in inert atmosphere; fermentation of the prime must at controlled temperature; free-run must fermentation at controlled temperature (max 16°C). No malolactic fermentation.

maturation: in stainless steel tanks for three months with the lees.

bottling: starting from January of the following year.

ageing potential: best drank young, within 2 years from its harvest.

pairs with: hard italian cheeses, chicken pesto pasta, shrimp-arugula salad, chèvre cucumber topped baguette slices and italian fried artichokes. 

serve at: 45-55 degrees in a white or universal glass. 

alcohol: 12.5% abv

acidity: 5.27 g/l

residual sugar: 3.80 g/l, less than .56 grams per residual sugar per 5oz glass. Residual sugar in popular sweet white wines like Muscato can contain up to 14.7 grams pf sugar per glass. Regular chardonnays and dry white table wines can contain up to 1.4 grams of sugar per glass. 

calories: 120 per 5oz glass

carbs: 3.8 grams per 5oz glass

sulfites: free 29 mg/l, total 86 mg/l

igt: indicazione giographica tipica. a wine classification introduced in 1992 as part of the general reorganization of the d.o.c. italian wine law, to safeguard the quality and authenticity of the wine. these safeguards form regulated protected zones to ensure a higher quality of wine. this category of wine allows more freedom than doc and docg levels but ensures a higher quality of wine than the relatively unregulated table wine category.

it’s good to sip from day to night, hitting the spot like a lover in lucca. for you to love deeply and pour generously.

it’s clean and minimal-intervention, produced and grown sustainably in small batches. with fewer additives, you can drink tonight and still go for a run tomorrow morning.

it’s wine you can feel good about drinking. refreshing notes of melon, yellow apple, and white flowers are crisp and bright. like you.

The demand for this cocktail recipe is off the charts. You may never go back to a traditional margarita again!
Pre-make and fill 6oz mason jars with 5 ounces rosé-rita and serve out of an ice filled cooler. Or take this drink next-level by rimming glasses with dried rose petals and pink sea salt.
Ingredients:
1 bottle Good Clean Rosé
1 cup simple syrup
1 cup freshly squeezed lime juice
1 cup clean blanco tequila
Combine all ingredients and mix, pour 5 ounces into mason jars or rimmed, ice-filled glasses, garnish with a lime wheel and enjoy!
Rimming the glass:
1 lime wedge
1 tsp dried edible rose petals
1 tbsp pink Himalayan salt
Put rose petals and salt in a small bowl/plate. Use a pestle or your fingers to grind the salt and petals together. Rub the rim of each glass with a lime wedge. Lightly dip each rimmed glass into the rose and salt mix and set aside.
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tarte flambée with good clean white and spumante 

One of the most famous Alsacian specialties, and our favorite. It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered in fromage blanc and créme frîache, thin-sliced onions and lardons. 

Watch me assemble it here.

dough: purchase pre-made frozen bread dough, thaw and divide evenly into 4 pieces. roll out onto parchment paper as thinly as possible.

topping ingredients:  1 pound thick cut bacon cut into 1/2 inch pieces and cooked. 1 large yellow onion sliced as thinly as possible and sautéed in butter until just golden. 2 tablespoons fresh thyme. a pinch of salt and pepper.

sauce ingredients: 2 cups créme frîache or sour cream. 2 large eggs. 1/2 teaspoon ground coriander. 8oz comte cheese, finely grated. 2 tablespoons packed fresh thyme leaves.

assemble the sauce: in a small bowl, mix together the créme frîache, eggs, coriander, thyme and a pinch of salt and pepper. Set aside.

assemble the tarte flambée spread one-quarter of the créme frîache sauce evenly over dough, spreading as close to the edge as possible. top with one-quarter of the bacon, onions, cheese and thyme.

bake 8-10 minutes in 500 degree oven until crust is crispy and golden.

garnish with crumbled chèvre, drizzle honey and/or balsamic vinegar from Modena, sprinkle with fresh arugula and/or sliced romaine lettuce. 

serve with good clean white or good clean spumante 

makes 4 tarte flambée

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Our Good Clean Frosé recipe is easier than you think! 

 

Good Clean Frosé
2 cups Good Clean Rosé
1/2 cup Sugar
1/2 cup cranberry juice
1 cup water
4 quart sized ziplock bags.
Combine 2 cups Good Clean Rosé and 1/2 cup sugar. Bring to a boil over medium heat. Stir continuously to desolve the sugar. This should take about 5 min. Remove from heat and let cool. Add cranberry juice and water to the rosé syrup. Divide the liquid equally and pour into each zip lock bag and seal. Lay the filled zip lock bags flat in a pan and place in the freezer over night.
The next day, remove frozen rosé from the zip lock bags and place in a blender or food processor. Once blended into a slush consistency, put into a small deep dish. Cover with plastic wrap and place in the freezer for at least 6 hours. Scoop and serve. Or after blending, fill plastic enclosable zip drink pouches and place in freezer over night.

Spring Charcuterie board paired with Good Clean Spumante

We love charcuterie! It’s the wine drinkers best friend because there is nothing quite like matching our favorite wines with complementary cheese and cured meats. Together their flavors marry to balance the flavors of both the wine and the cheese.

Charcuterie is a french word that references prepared and cured cold meats that is often paired with cheese, crackers and fruit when served on a charcuterie board. Not every charcuterie board is created equal, but they are all created awesome. 

Inspired by the seasonal colors and foods of Spring, I looked to source what’s local and fresh to create this Good Clean Spring Charcuterie board. It pairs well with all 5 good clean wines and we paired it with good clean spumante. The fresh green apple flavor and elegant bubbles enhances the taste of spring strawberries, grapes, blood and manderine oranges. 

Our good clean spring charcuterie board is made up of beautiful colors, fresh veggies, fruits, cured meats and a few bites of sweets. Perfect for mid-day snacking and gathering with the whole family and when you are entertaining outdoors.

I assembled my board in a round, wooden cheese box. Then, layered napa cabbage leaves in the bottom to create a soft bed to lay the ingredients. I added spinach dip and truffle mousse pate to milk glass goblets to elevate the dips and add visual dimension and allow me to fit more goodies on the board. Watch me assemble it here 

Ingredients

Fresh veggies: colorful veggies such as cucumbers, rainbow baby carrots, napa cabbage leaves.

Fresh Fruits: grapes, strawberries, blood oranges, manderine oranges.

Cured meats: Prosciutto, a thinly sliced Italian cured ham with a salty flavor that pairs well with veggies, cheese and good clean wine. Cubed summer sausage which pairs well with unoaked white wines. 

Cheese: Soft, semi soft, semi hard and hard cheese are all great options for charcuterie board. I added cubed comté, our absolute favorite cheese in the world. Made in France on the eastern border near Switzerland, it’s an Alpine cheese and pairs well with both red and white wine. Whites made with sauvignon blanc and vermentino, like good clean white, and sparkling whites pair well with creamy, young cheeses like brie and chevre. For this reason, I chose double creme brie topped with black truffle puree and spreadable blueberry flavored chevre.

Crackers: Salty and crunchy crackers are the perfect addition paired with cheese and cured meats. I arranged sea salt flatbread crackers, delicate olive oil crackers and crispy cheese twists in a dried palm leaf dish. 

Dips: A seasonal dip like green goddess or spinach dip can be the center of your beautiful board. I also added whipped duck pate mousse with black truffles which pairs lovely with good clean red, rosé and spumante. 

Decorate the finished board with edible spring flowers, dried culinary herbs and fruits with stems, vines and leaves still attached. I embellished this board with sweet edible hibiscus flowers and chocolate covered strawberries. 

This combination makes the perfect meal at any point of the day, is easy to make, offers variety and goes with all 5 good clean wines. 

Don’t be intimidated, don’t overthink the process…turn on some Mario Biondi music, pour a glass of good clean wine and give it a try! 

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Grab a bottle or two (or five) of Good Clean Rosé and pair them with the following:

welcome aperitif: spring rosé sangria, cilantro lime shrimp, salty salumi

cheese pairing: sweeter cheeses like any cheese with cranberries, and spicy cheeses with horseradish or bacon

vegetable pairing: veggetable burrito bowl, hearty legumes, roasted carrots, chickpea stew, lemon saffron risotto with fried zucchini blossoms, onion and pepper frittata, shaved cucumber ribbons tossed with feta and Italian dressing

pasta pairing: takeout pizza, sweet corn pasta with ricotta

meat/fish pairing: herb chicken, roasted turkey, roasted trout with thyme and lemon, spicy tuna roll sushi

dessert: meringue with strawberries, strawberry shortcake, chocolate covered strawberries

Here is our favorite recipe to pair with good clean rosé:

cilantro lime shrimp

* 1 lb Ruby Red Wild Caught Gulf Shrimp
* 1/4 cup cider vinegar
* Pinch of salt
* Small bunch of fresh cilantro
*Juice of one lime
*1/4 teaspoon of pink Himalayan sea salt

 

Bring a large pot of water just to a boil.  Add 1/4 cup cider vinegar & a pinch of salt & bring the water to a boil.

Drop the fresh or frozen shrimp into the water. Cook the shrimp with the heads and shells on.

Boil the shrimp until a few start floating on top of the water.

Drain the shrimp in a colander and shock immediately in an ice-bath by submerging the colander in the ice bath and then take out immediately. This will stop the shrimp from overcooking.

Peel and devein the shrimp and rinse out under cold running water.

Finely chop the fresh cilantro and squeeze the juice from lime. Place the cooked, peeled, and devined shrimp in a lovely bowl, pour a few tablespoons of the lime juice into the bowl, sprinkle with pink Himalayan sea salt and 1/4 cup chopped cilantro. Toss. Serve with Good Clean Rosé and enjoy

Order your good clean rosé here.

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