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Franconia

The Moletto standard-bearer. A local typical varietal of international level! An opportunity for those as yet unfamiliar with it—but also those that are! To be discovered the red fruit and spicy notes that identify and give recognition to it. This red wine is perfect pairing with meat antipasti, also excellent with soups and pastas in spicy sauces and roast white meats.


Appelation
IGT Veneto Orientale

Vintage
2015

Sizes available
750 ml

Vineyard

Growing Region: Motta di Livenza - Treviso Province - Veneto Region
Altitude: 9 m A.M.S.L.
Soil: Motta di Livenza Vineyard Soil - flood plain origins of natural clay and limestone.
Exposure: east/west
Trellis System: sylvoz
Plant Density: 2.000/3.000 plants per hectare
Age of vines: 56/19 years 



Vinification

The 20 days of maceration on the skins, at controlled temperature, have been followed by a gentle pressing which best extracts the tannin. The next fermentations took  place in stainless steel vats over a period of 3 months. The wine was racked again and left to mature in stainless steel tanks for 24 months until bottling. 



Tasting notes

Colour: ruby red.
Bouquet: intense of red fruit (cherries) and of ITS spicy (ITS because it is well known that spicy characterizes and identifies it).
Taste: special in proposing what has been already perceived by the nose. Notes of red fruit and spicing accompanied by a delicate tannin, velvety and sweet. Warm, pleasant, round, harmonious and rich, thanks to alcohol content, however, non-binding. A wine that confirms its international character.



Gradazione alcolica
13% by vol.

Serving temperature
18-20°C / 64-68°F

Serving suggestions

Predominantly meat antipasti, also excellent with soups, pastas in spicy sauces, boiled meats, kebabs, roast white meats, and flavoured fish dishes.

         

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year 2009 and year 2011
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RICETTE DI ANNA ABBINATE

The Recipes from Anna’s kitchen are the perfect marriage between Moletto wines and the flavors offered by our region’s gastronomic traditions of yesteryear, together with those that emerge from modern-day creativity and devotion to make the wine-cellar and kitchen a winning team.

RICE SALAD WITH CURRY, JUMBO SHRIMP AND ZUCCHINI
MEZZE PENNE WITH CURRY SAUCE
Rabbit with herbs
ROAST RABBIT
BRAISED SALTED CODFISH
PORK TENDERLOIN WITH BALSAMIC VINEGAR APPLE SAUCE
BRAISED CHICKEN
BIGOLI WITH ANCHOVY SAUCE
"SARDEE IN SAOR" (SWEET-AND-SOUR SARDINES)
'YELLOW' CHICKEN
VEAL WITH TUNA SAUCE