The Canella family not only provides the world with fizz, fun and freshness from Canella Proseccos. They have also become masters at blending those zesty bubbles with succulent fruit in delectable, colorful cocktails – spearheaded by the famous Venetian invention, Bellini. Fresh, light, fragrant and appealing, Bellini was first mixed from fresh ingredients in 1948. The original formula became as well known and imitated as apple pie: two thirds Prosecco sparkling wine from the hills north of Venice, one third white peach juice with fresh fruit pulp and a few drops of raspberry juice. For many years, the only true Bellini was sipped in Venice, where the authentic ingredients could be found – until one fine day in 1988, Canella founder Luciano decided he would be the first to successfully bottle Bellini.
In 2004, the Canellas surpassed themselves and actually planted their own, estate-owned peach orchards at San Donà. Not just any peaches: the delicate Maria Bianca variety, characterized by its white, flavorsome flesh. Personally cultivating the fruit has given the family even greater quality control. The Maria Bianca’s combination of intense aromas and silky delicacy is maintained by means of gentle blending with Canella Prosecco and state-of-the-art technology and methods.
The company now bottles other Prosecco and fruit libations, such as Rossini, made with fresh strawberries.