Borgo Molino's Motivo Millesimato Glera Extra Dry comes from the hilly area of morainic origin with a clay base, near Treviso, and is naturally produced from 100% Glera grapes. It is harvested in September with initial destemming and subsequent soft pressing. Thus the first fermentation takes place with transformation of the must into wine, at a temperature of around 15°C, while the second fermentation takes place directly in autoclaves using the Martinotti method, for a minimum of 60 days. Finally, ageing in bottles for 2-3 weeks.

Characteristics of this extra dry Prosecco

Organoleptic examination reveals a pale straw yellow colour and a fine, persistent perlage. The bouquet is fruity and reminiscent of citron, lemon apple but also flowers. Soft on the palate with a very intense citrus aftertaste.

Suggested food pairings

Serve at a temperature of 6-8°C. Excellent as an aperitif or to accompany fried food, raw fish, white meat or cheese.