A Venetian classic blending fresh peach purée with crisp Prosecco, producing a delicate, silky, and effervescent aperitivo.
Add peach purée to a chilled Champagne flute. Slowly top with Prosecco, letting it mix naturally. Stir gently only if necessary, preserving carbonation. Serve immediately.
Serve in a Champagne flute with a pale peach color and fine bubbles. The Bellini should look delicate, sparkling, and lightly opaque, with peach nectar coloring the Prosecco rather than weighing it down.
Pair it with prosciutto crudo, mozzarella, light antipasti, brunch pastries, raw seafood, or soft cheeses. Peach nectar and Prosecco work best with salty, delicate, and lightly creamy food.
Created in 1948 at Harry's Bar in Venice by Giuseppe Cipriani, the Bellini was inspired by the rosy hue in a painting by Giovanni Bellini. Its identity is Venetian, sparkling, and built on the gentle contrast between peach and Prosecco.
Best for brunch, elegant aperitivi, weddings, celebrations, hotel-bar service, and romantic evenings where the drink should feel light, sparkling, and low-effort.
Peach nectar gives soft stone-fruit aroma and a velvety texture, while Prosecco adds bubbles, acidity, and a dry sparkling lift. The finish should feel fresh, lightly sweet, and celebratory rather than syrupy.
Elegant, airy, Venetian, peach-led, and celebratory.
Use a drier Prosecco if the peach nectar is very sweet, or adjust the peach nectar slightly for a lighter texture. Keep the peach-and-Prosecco structure clear so the Bellini stays delicate and sparkling.
8%
⚠️ Alcoholic beverage: not suitable for minors, pregnant individuals, or designated drivers. Please enjoy responsibly.
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Bellini sits around 8% ABV. Use these routes to compare drinks with a similar drinking weight, then narrow them by style, method or glass.
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