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  • 1/3 cup fresh strawberries
  • 5 oz Prima Pavé Rosé Brut
  • 1 tablespoon lemon juice
  • spring of rosemary

STEP 1: Remove strawberry stem then puree or muddle strawberry well with one tablespoon lemon juice, leaving one strawberry on the side

STEP 2: Remove seeds and excess pulp by running puree through sieve

STEP 3: Spoon strawberry puree into flute

STEP 4: Top with 5 ounces chilled Prima Pavé Rosé Brut

STEP 5: Adorn with sliced strawberry and sprig of rosemary