Cantine Borga was founded in 1940 in the Treviso area of the Veneto in northeastern Italy. The winery is 30 kilometers from Venice, located between the mountains and the sea.
Borga is currently owned and managed by four cousins, descended from the winery’s founders. Martino manages logistics, Caterina is the sales manager, Antonio is the production manager, and Riccardo manages the vineyards. They produce wines with the region’s native grapes and also some international varietals. First Vine is the first importer to sell Borga wines in the U.S.
Cabernet Franc is a red wine grape that’s mostly grown in the Loire Valley of France. It’s also the de facto red wine of Virginia, since so much of it is grown there. Borga’s version is more like the French, but with a bit more herbal flavor. A great light-bodied red that pairs well with nearly any food.
||Medium Red Wine
Ruby red with bright reflections. A highly fragrant nose that opens with scents of small red fruits and spicy notes of pepper and roots. On the palate the freshness harmoniously leads to softer sensations. The tannin is velvety and accompanies the pleasant and savory finish.
After the harvest, the freshly picked grapes are taken to the cellar and de-stemmed. A pre-fermentation cold maceration follows for about 24 hours in order to extract the typical aromas of the vine. Selected yeasts are added to the free-run must and it is sent to fermentation, which takes place at a controlled temperature between 24° and 26° for about 15 days, 10 of them in contact with the skins.
The roadtripper. Warm, fresh and a little herbal. Grab the bottles from the trunk
and get the good times rolling.
Pulled pork or beef barbecue, cheeses, grilled vegetables