
Borgo Molino
Borgo Molino - Prosecco Superiore Valdobbiadene Brut DOCG
0.75 lHUF 8,499 HUF 11,332 /l
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Discover Borgo Molino Prosecco Superiore Valdobbiadene Brut DOCG, a premium Italian sparkling wine made from 100% Glera grapes. This top-tier prosecco, from Valdobbiadene plantations, boasts a light straw yellow colour with scents of white acacia and green almond. Its taste features refreshing acidity, rich effervescence, and notes of red apple and strawberry. An excellent aperitif, it pairs wonderfully with Italian pasta or soft cheeses. This product is for those over 18 only.
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This product is for those over 18 only.Your age will be verified upon delivery.
Country:
Italy,Similar products
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Made from 100% Glera grapes. DOCG (the highest classification rule) classified top prosecco. Made from raw materials from the legendary Valdobbiadene plantations, this is a premium prosecco. Light straw yellow color, with white acacia and green almond in its scent. Its taste is characterized by refreshing acids, freshness, very rich effervescence, red apple, and strawberry. Excellent aperitif. An excellent companion to Italian pasta dishes, soft cheeses, not too sweet pastries, and fruit-emphasized desserts.
Ideal consumption temperature: 6-8 °C. Storage: in a cool place, away from light and heat sources. After opening, if the bottle is professionally closed with a champagne stopper, it can be stored in the refrigerator for 3-4 days.
Once the stopper is removed and cooled to the appropriate temperature, it can be consumed immediately.
Composition
| szőlő |
| Tirázslikőr |
| Expedíciós likőr |
| szacharóz |
| Tartósítószer |
| szulfitok |
| Stabilizálószer |
| E353 - Metaborkősav |
| védőgázas csomagolás |
Nutritional values per 100 ml
| Energy value | 302 kJ/72 kCal |
| Fats | 0 g |
| including saturated fatty acids | 0 g |
| Carbohydrates | 2.1 g |
| including sugars | 1.4 g |
| Protein | 0 g |
| Salt | 0 g |
| Fibre | g |
Allergens
| Sulfur dioxide |
Always check the allergens content on the product packaging before consumption.
