Glera extra dry Marca Trevigiana Vino Spumante - Borgo Molino

Glera extra dry Marca Trevigiana Vino Spumante - Borgo MolinoThe Borgo Molino Glera extra dry Marca Trevigiana Vino Spumante is a first-class sparkling wine. It has a wonderfully brilliant, platinum yellow color. The bubbles of this sparkling wine are consistent and fine in the glass. The first nose of the Glera extra dry Marca Trevigiana Vino Spumante presents notes of morello cherries, black cherries and apricots. The fruity parts of the bouquet are joined by even more fruity-balsamic nuances. This Italian wine impresses with its elegantly dry taste. It was bottled with just 15 grams of residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and so, despite its dryness, this Italian naturally delights with the finest balance. Aroma does not necessarily require residual sugar. The Borgo Molino Glera extra dry Marca Trevigiana Vino Spumante reveals an incredibly fruity taste on the palate, which is of course also due to its residual sugar profile. On the palate, this light-footed sparkling wine is characterized by an incredibly melting and light texture. Thanks to its balanced fruit acidity, the Glera extra dry Marca Trevigiana Vino Spumante flatters the palate with a pleasing sensation without lacking freshness. On the finish, this storable spumante from the Veneto wine-growing region finally delights with its beautiful length. Once again, there are hints of morello cherry and plum. Vinification of Borgo Molino Glera extra dry Marca Trevigiana Vino Spumante This spumante clearly focuses on one grape variety, namely Glera. Only flawless grapes were harvested for this wonderfully elegant single-varietal wine from Borgo Molino. After being harvested by hand, the grapes are immediately taken to the winery. Here they are selected and carefully crushed. This is followed by fermentation of the base wines. Recommendation for Borgo Molino Glera extra dry Marca Trevigiana Vino Spumante Enjoy this spumante from Italy chilled at 5 - 7°C as an accompaniment to fruity endive salad, omelette with salmon and fennel or fried trout with ginger pear. <p