Azienda Vitivinicola Borga S.N.C. Di Borga Martino & C.

Chiarano,  Treviso 
Italy
http://www.cantineborga.it
  • Booth: 8353

                                                         MEET THE NEW GUYS.

WE ARE BORGA

ALL GOOD THINGS COME IN FOURS…

FOUR ELEMENTS, FOUR SEASONS, FOUR CARDINAL POINTS, FOUR BEATLES.

FOUR COUSINS, FOUR GENERATIONS OF EXPERIENCE.

WE TOOK OVER OUR FAMILY WINERY IN THE ONLY WAY WE

KNEW HOW TO – WITH OUR HEARTS ON OUR SLEEVES AND OUR

HANDS READY TO GET DIRTY!

OUR PATHS FOLLOW OUR BROAD FAMILY TREES, WHERE NAMES

AND STORIES, PASSIONS AND WINE, HAVE BEEN INTERWOVEN

THROUGH TIME.

THESE VINEYARDS WERE OUR PLAYGROUNDS AS CHILDREN, AND

NOT MUCH HAS CHANGED SINCE. WE EXPERIMENT, WE PLAY, WE

LISTEN, WE COLLABORATE.

WE PUT INTO PRACTICE WHAT WE LEARN.

OUR MISSION: TO REVEAL THE REAL VENETO - FEARLESS, WILD, AND

READY TO MEET THE WORLD.

FOUR COUSINS, ONE VISION: CONTEMPORARY WINES FOR VENETO’S NEW AGE.

                                                            MARTINO ANTONIO, CATERINA E RICCARDO


 Products

  • CHARDONNAY DOC VENEZIA 2018
    100 % CHARDONNAY
    13 % VOL.
    ...

  • C H A R A C T E R I S T I C S
    Light straw yellow coloured wine, it is fruity with hints of golden apple; fine and delicate on the palate, it evokes the crusty fresh bread.
    P A I R I N G
    Excellent with appetizers, main dishes and risotto with fish.
    W I N E M A K I N G
    In white, by soft pressing; fermentation at controlled temperature of 16°-18° C; addition of selected yeasts.
  • PROSECCO DOC TREVISO BRUT MILLESIMATO 2018
    100 % GLERA
    11,50 % VOL.
    CHARMAT METHOD
    9 g/l. RESIDUAL SUGAR...

  • C H A R A C T E R I S T I C S
    Wine of a pale straw yellow colour characterised by a fine and persistent perlage. On the nose there are notes of fresh white flowers, pear and citrus fruits. Well balanced on the palate, enveloping, with full freshness and tasty persistence.
    P A I R I N G
    Ideal as an aperitif or to accompany first courses with fish such as linguine with asparagus and prawns.
    WI N E M A K I N G
    In white by soft pressing; fermentation at controlled temperature of 16°-18° C; addition of selected yeasts.

  • MERLOT DOC VENEZIA 2018
    100% MERLOT
    13% VOL....

  • C H A R A C T E R I S T I C S
    The colour is ruby red with violet reflections. It is characterized by a slight hint of red fruits and vegetables. It is a well structured and tannic wine, yet soft on the palate.
    P A I R I N G
    It pairs perfectly with red meat and medium aged cheeses.
    W I N E M A K I N G
    Maceration in contact with the skins during 8-10 days; fermentation at controlled temperature of 25°-28° C.
  • PINOT GRIGIO DOC DELLE VENEZIE 2018
    100 % PINOT GRIGIO
    12,50 % VOL....

  • C H AT A C T E R I S T I C S
    Full-bodied pale yellow colour wine with copper highlights; its scents awaken of yellow fruits, almond and hay; it is dry and balanced on the palate.
    P A I R I N G
    It is great with white meat, dishes with herbs and fish.
    W I N E M A K I N G
    In white by soft pressing; fermentation at controlled temperature of 16°-18° C; addition of selected yeasts.
  • PINOT GRIGIO DOC DELLE VENEZIE BRUT 2018
    100 % PINOT GRIGIO
    12,00% VOL.
    CHARMAT METHOD
    8 g./l RESIDUAL SUGAR
    ...

  • CHARACTERISTICS:

    Wine of a pale straw yellow with greenish highlights, characterized by a fine and persistent perlage.
    Elegant perfume, on the nose feel floral notes and fruity of white pulp fruit, slight mineral hints.
    Of a good structure, rich on the palate, harmonious on its lively freshness.

    PAIRING:

    Ideal as an aperitif or paired with appetizers based on fish and vegetables. Great with sushi. 


    WINE MAKING:

    In white by soft pressing; fermentation at controlled temperature of 16°-18° C; addition of selected yeasts

  • MALBECH IGT VENETO 2018
    100 % MALBECH
    12,50 % VOL....

  • C H A R AC T E R I S T I C S
    It is a wine of deep ruby colour. It smells scent of raspberry, while on the palate, it is possible to appreciate grassy and undergrowth flavours.
    P A I R I N G
    It pairs well with beef, pork and poultry of the courtyard.
    W I N E M A K I N G
    Maceration in contact with the skins during 8-10 days; fermentation at controlled temperature of 25°-28° C.
  • RABOSO ROSATO BRUT 2018
    100% RABOSO
    11,50 % VOL.
    CHARMAT METHOD
    8 g./l RESIDUAL SUGAR...

  • C H A R A C T E R I S T I C S
    Bright pink colour with captivating bubbles.
    On the nose fragrant aromas of fruit, peach, raspberries, wild strawberries and floral notes of roses. On the palate it is silky with fresh sapid notes and well balanced thanks to the residual sugar.
    P A I R I N G
    Ideal as an aperitif or to accompany main fish courses such as grilled lake trout.
    W I N E M A K I N G
    In white by soft pressing; fermentation at controlled temperature of 16°-18° C; addition of selected yeasts.


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