The Bellini, created in 1948 at the legendary Harry’s Bar, Venice, Italy, and founded by Giuseppe Cipriani, was inspired by the soft pink hues of a Renaissance painting by Giovanni Bellini. The cocktail quickly became a symbol of celebration, elegance, and la dolce vita. Today, it remains one of Italy’s most beloved aperitifs and a true expression of Venetian hospitality.

The complex simplicity of the bellini cocktail

A true Bellini is made from high-quality Prosecco and puréed Mediterranean white peaches and can be enjoyed at Harry’s Bar in Venice or at any of the global Cipriani restaurants and lounges. A distinguishing characteristic of the brand’s flagship drink has always been its simple recipe. But as straightforward as the recipe is, the Bellini can be difficult to master. Kudos to Cipriani Drinks for minimising the fuss, and presenting the original Cipriani Bellini cocktail in a convenient bottled format.

The deliciously easy-going aperitivo and the brand’s Prosecco were officially launched in Jamaica on Saturday, December 6, by Harbour Wines & Spirits, a Division of Grace Kennedy Ltd, with special guest Francesco Portello, national sales director for the Americas at Cipriani Drinks, jetting in from Miami for the occasion.

The Cipriani Legacy

For nearly a century, the Cipriani family has welcomed guests from all over the world into its restaurants, bars, and hotels, each location defined by impeccable service, timeless design, and Italian charm. The launch, held at Opulenz Villa, Drax Hall Estate, St Ann, brought that same legacy with each pour at the poolside soirée.

To serve is first to love

Brand ambassadors, attired in blue and white tulle creations, fabric reminiscent of the iconic Majolica print, smoothed the transition from arrival to seating, or standing, depending on preference. Cipriani Prosecco Brut flowed as guests delighted in its smooth and inviting taste. With the perfect vibes created by Hakeem “DJ Chronicle” Walsh, tasty, passed hors d’oeuvres from the Opulenz Villa culinary team and desserts courtesy of award-winning Chef Trevanne Donegal, the intimate gathering settled in for an ‘opulent’ afternoon.

Against the backdrop of a glorious sunset and pool deck illuminated in blue, Dr Debbian Spence-Minott, commercial manager at Harbour Wines & Spirits, commenced the formalities. “Welcome to the launch of Cipriani, or as Francesco would say, Chip-ree-AH-nee. The brand carries a Prosecco, so that’s what we started with [today], and we’re continuing with the Bellini, because we know we have a winner with that one,” said Spence-Minott.

In a one-on-one with Thursday Food Wines Spence-Minott detailed how the partnership came to fruition. “Harbour Wines & Spirits represents some of the most recognised and high-performing brands globally. We pride ourselves on bringing to the table wines that complement our Jamaican palate,[are] of high quality and [are] competitively priced. We know our consumers’ tastes continue to evolve as through travel and experiences they are more exposed to varied flavour profiles and trends. We want to ensure that we continue to present a portfolio that represents our mantra of having a wine for everyone. So this year, having visited Wine Paris (a trade show for international wines and spirits), we were introduced to this amazing brand filled with heritage but also modern in its presentation and taste. One sip of the Bellini and the Prosecco and we knew we had a hit on our hands. A perfect match for the Jamaican market,” she enthused.

Servers, bearing trays of mini 200ml bottles of Cipriani Bellini, emerged from the villa’s sitting room onto the pool deck, as Portello’s booming “Buona sera” echoed through the mic.

“I’m in love with Jamaica, I want to stay here,” said Portello as he thanked Spence-Minott and her team for hosting him. “It is an honour for me to represent the brand, and the Cipriani family… and it is an honour for me to bring Italian products, and Italian wines all over the world. And I’m happy to bring you two of our most famous products.

By this, guests had traded their tulip glasses for chilled mini bottles of Bellini Cipriani! “Uno, due, tre… cin, cin!” said Portello, as the mini turquoise bottles were raised in unison. When asked about the brand’s expectations on the local market, Spence-Minott said, “We expect Cipriani Bellini and Prosecco to do very well in Jamaica. The Bellini is perfectly balanced with Prosecco and peach fruit purée which provides subtle sweetness, and with only 5.5 per cent alcohol, persons can enjoy a social experience without feeling they have over-indulged. The Cipriani Prosecco truly represents the Veneto and Venezia regions with 100 per cent Glera grapes upholding the time honoured tradition and appellations.”

The delightfully sweet aperitivo has all the pizzazz you’d expect from a bubbly, but it’s so much gentler than buck’s fizz. Bottled for convenience. Just chill, and pour.

Bellissimo!

Mixologist Tudian Campbell poured Cipriani Prosecco DOC Brut. (Photo: Garfield Robinson)

Harbour Wines & Spirits Commercial Manager Dr Debbian Spence-Minott and Francesco Portello, the Americas national sales director for Cipriani Drinks, raised a Cipriani Bellini and Prosecco toast to a new partnership.(Photo: Garfield Robinson)

Server Dennis Hall (left) ensured guests, retired IT professional Cecil Williams and his wife, marketing manager at JPS Reshima Kelly Williams, were welcomed with freshly poured glasses of Cipriani Prosecco. (Photo: Garfield Robinson)

Also out for the Cipriani launch were (from left) GK Foods Customer Service Supervisor Nickeisha Kelly; Grace Foods Regional Sales Manager Matthew Allen; and GK Foods sales supervisors Sandy Higgins and Andre Palmer. (Photo: Garfield Robinson)

Cin cin! Caribbean Assurance Brokers COO Donna Brown (left) Marketing Manager Sequoia Thomas raised a Cipriani Prosecco toast to a fab afternoon. (Photo: Garfield Robinson)

Opulenz Villa owners, husband-and-wife duo Junior and Yanisha Pitt (Photo: Garfield Robinson)

Chef Trevanne Donegal presented Vanilla Bellini Sponge cake, topped with peach & prosecco mousse, Cipriani-infused fruits, peach Bellini compote, and Cipriani Prosecco-filled dessert pipettes. (Photo: Garfield Robinson)

Francesco Portello, national sales director for the Americas for Cipriani Drinks, shared his excitement about the introduction of Cipriani Prosecco and Bellini to the Jamaican market. (Photo: Garfield Robinson)

A mini bottle of fizz — fun, versatile and cutely packaged. The Cipriani Bellini 200ml bottles were served chilled with straws by Harbour Wines & Spirits Brand Ambassador Adalee Richards. (Photo: Garfield Robinson)

Cipriani Drinks National Sales Director – the Americas Francesco Portello shared the frame with Harbour Wines & Spirits Commercial Manager Dr Debbian Spence-Minott (left) and Brand Manager Kaydene Senior. (Photo: Garfield Robinson)

Head of marketing at Grace Foods & Services Michaela Francis (left) and Assistant vice-president of treasury at Sagicor Bank Jamaica Keri-Leigh Manning enjoyed the Cipriani Bellini 200ml bottle chilled. (Photo: Garfield Robinson)

Joining Cipriani Drinks National Sales Director – The Americas Francesco Portello (left) were (from second left) Executive Chef Volae Williams; director of food and beverage at ROK Hotel Kingston Sherene Brown; lifestyle curator Cecile Levee, and Rite Brands Distribution Manager Donavan Chung. (Photo: Garfield Robinson)

Among the first to try the Cipriani Bellini were (from left) Nu-Look Cleaners Ltd Manager Marissa Hayman; National Baking Co Brand Manager Daynah Parchment; Senior Business Analyst Javeré Green; and Senior Accountant Gabrielle Kinkead. (Photo: Garfield Robinson)

Raising a Cipriani Bellini toast with the brand’s National Sales Director Francesco Portello were sisters (from left) Denise Dacas, Audree Dacas Afflick, and Carla Dacas. (Photo: Garfield Robinson)

The Harbour Wines & Spirits Cipriani Launch got a thumbs up from Francesco Portello, national sales director – The Americas, Cipriani Drinks. (Photo: Garfield Robinson)

Chef Trevanne Donegal added peach bellini compote to her dessert boats. (Photo: Garfield Robinson)