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Prosecco is Italy’s most drinkable sparkling wine and it is criminally underrated in Nairobi. Made from Glera grapes in the hills of Friuli and Veneto, it is lighter than Champagne, fresher than most whites, and priced at a point where ordering a second bottle is not a financial decision. If there is a better value proposition in the wine fridge right now, we have not found it.
The bubbles are soft and persistent, the fruit is immediate and generous, and the acidity keeps everything clean and lively from the first glass to the last. It works at dinner, it works at brunch, it works on a rooftop with nothing but good company. Prosecco is the wine that shows up and gets the evening going without making a fuss about it.
“Lighter than Champagne, fresher than most whites, and priced at a point where ordering a second bottle is not a financial decision.”
We stock four bottles across two estates and the range covers every occasion worth drinking to. Here is what you need to know.
The lower alcohol (usually around 11 to 11.5%) is a genuine advantage in the heat. Prosecco stays lively in warm temperatures where heavier whites go flat and dull. The acidity holds up from the first pour to the last, which matters a lot when you are sitting outside in December, working your way through a plate of grilled snapper with nowhere to be.
The sweetness levels are worth knowing about. Extra Dry (yes, confusingly named) sits just slightly off-dry, with enough residual sugar to make the fruit rounder without tipping into sweet territory. Brut is leaner and crisper if that is your preference. Rosé brings in strawberry and peach notes that work brilliantly with coastal seafood. And then there is Malvasia Dolce, which is its own thing entirely: aromatic, floral, lightly honeyed, and genuinely one of the more interesting bottles we stock.
Our Prosecco range is built around Pitars, a family estate in Friuli Venezia Giulia that has been making wine since 1644. Four generations of the Pittaro family have worked this land and the wines reflect that kind of unhurried attention. These are not supermarket Proseccos scaled up to fill containers. The yields are low, the approach is careful, and critics including James Suckling and Falstaff have noticed.
Alongside Pitars we carry Tenuta San Giorgio from Veneto, which brings a slightly more structured, mineral character to the range. Where Pitars tends to be warm and immediately appealing, Tenuta San Giorgio is the crisper, more precise option. Between the two estates you have something for pretty much every mood and every table.
The right food makes Prosecco sing, and on the Kenya coast the pairings basically write themselves. Grilled whole fish, chilli crab, prawn skewers, anything coming off a charcoal grill near the beach. The acidity cuts beautifully through coconut-based curries and anything rich or creamy. In Nairobi it holds its own against charcuterie boards, sushi, light pasta and anything fried. The bubbles do a lot of the heavy lifting.
Malvasia Dolce plays a completely different game. Bring it out alongside fresh mango, a good cheese, or anything involving pastry and watch it make friends quickly. And the Tenuta San Giorgio Rosé is the one to open when the first course arrives. It is that kind of bottle.
Same-day delivery across Nairobi. Free delivery on orders over KSh 5,000.
