Prosecco Superiore extra dry Vino Spumante Valdobbiadene DOCG - Borgo Molino

Prosecco Superiore extra dry Vino Spumante Valdobbiadene DOCG - Borgo MolinoThe lively Prosecco Superiore extra dry Vino Spumante Valdobbiadene Borgo Molino sparkles with brilliant golden yellow in the glass. The bubbles of this Prosecco Spumante shine lively and long-lasting in the glass. This wine also displays reflections in the center. On the nose, this Borgo Molino Prosecco Spumante reveals a bouquet of roses, lindens, violets, lilacs, and lilies. This wine impresses with its elegantly dry flavor profile. It was bottled with only 16.2 grams of residual sugar. As one would naturally expect from a wine, this Italian delight, despite its dryness, is enchanted with fine balance. Flavor does not necessarily require sugar. On the palate, the texture of this lively Prosecco Spumante is wonderfully light and crisp. Thanks to its balanced fruit acidity, the Prosecco Superiore extra dry Vino Spumante Valdobbiadene caresses the palate with a pleasing sensation, without losing its juicy vitality. In the finish, this Prosecco Spumante from the Veneto wine region impresses with notable length. Again, notes of blackcurrant and white currant emerge. In the aftertaste, mineral notes from the sand- and marl-dominated soils come forward. Vinification of Borgo Molino Prosecco Superiore extra dry Vino Spumante Valdobbiadene The basis for the elegant Prosecco Superiore extra dry Vino Spumante Valdobbiadene from Veneto are grapes of the Glera variety. In Veneto, the vines producing the grapes for this wine grow on soils composed of sand, gravel, and marl. After hand harvesting, the grapes are quickly transported to the press house. Here, they are sorted and gently pressed. This is followed by the fermentation of the base wines. Food pairing recommendations for Borgo Molino Prosecco Superiore extra dry Vino Spumante Valdobbiadene This Italian will taste best when well chilled at 8 - 10°C. It is perfect as an accompanying wine for almond milk jelly with lychees, elderflower yogurt ice cream with lemon balm, or peach-maracuja dessert.