Borgo Molini Prosecco
Founded over 90 years ago by the Nardin family, Borgo Molino is one of the oldest wineries in the area, whose vineyards in the Valdobbiadene area are perfectly placed for growing Prosecco grapes. Valdobbiadene is a town in the province of Treviso in the Veneto wine region of Italy.
Valdobbiadene is just below the Alpine-Dolomite areas of Veneto, it provides the perfect climate for the Glera grape (from which all prosecco is made). The Conegliano Valdobbiadene area is where all the best prosecco comes from – without question.
These days, Sergio Nardin and his children run the winery, where they make a range of different wines for the international market.
Grape Type: Glera
Soil: Mineral-rich, alluvial and morainic soils are relatively deep and consist of small rocks, sand and clay. Some areas are particularly rich in iron oxides, giving the soils and rust-red colour
Weather conditions: On average, up to 50 inches of rain each year. Due to the steep slops and well drained soils, this presents no problems for grapes. Vines are always planted on south facing slops to maximise sun light.
Wine Making / Ageing: The grapes for Borgo Molini Prosecco are harvested by hand. The terrain makes it almost impossible to use machinery. They are pressed to create the liquid for fermentation. The fermentation happens at temperatures between 18°C and 20°C to ensure consistency throughout. The wine is settled with cold stabilisation and filtration. The Charmat method is used to create the sparkling quality of the wine.
Tasting: This wine has fine bubbles winding through its bright straw yellow colour and greenish reflections. Its aroma will remind you of peaches and sweet flowers, and its flavour includes fruity hints of pineapples and Rennet apples.
Food Pairing: Perfect as an apéritif, it is ideal with seafood or cheese appetizers. Its mellow versatility also brings flavorful sparkle to a small plate brunch or your favourite rich dessert. For Chinese food, this bottle works well with really hot chilli spice dishes. Sichuan and Hunan styles, or hotpot where the broth will be loaded with chilli pepper.