Winery Alfredo Maestro46 Cepas Merlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.
Taste structure of the 46 Cepas Merlot from the Winery Alfredo Maestro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 46 Cepas Merlot of Winery Alfredo Maestro in the region of Castille-et-Léon is a powerful.
Food and wine pairings with 46 Cepas Merlot
Pairings that work perfectly with 46 Cepas Merlot
Original food and wine pairings with 46 Cepas Merlot
The 46 Cepas Merlot of Winery Alfredo Maestro matches generally quite well with dishes of beef, lamb or veal such as recipes of kafta bil saniyeh (lebanese dish), thomas's shoulder of lamb or beef colombo bourguignon style.
Details and technical informations about Winery Alfredo Maestro's 46 Cepas Merlot.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of 46 Cepas Merlot from Winery Alfredo Maestro are 2014, 0
Informations about the Winery Alfredo Maestro
The Winery Alfredo Maestro is one of of the world's great estates. It offers 24 wines for sale in the of Castille-et-Léon to come and discover on site or to buy online.
The wine region of Castille-et-Léon
Cradle of great Castilian reds on high-altitude plateaus (450-1000 m) of the Duero. Tempranillo king (Tinto Fino, Tinta de Toro): powerful, structured reds with notes of black cherry, blackberry, plum, leather and spices, firm tannins and length worthy of long ageing. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (fresh mineral Mencía). Lively herbaceous Verdejo whites from Rueda, cut grass and citrus.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
