Winery DeleaTiziano Red Blend
Red wine
This wine is a blend of 3 varietals which are the Arinarnoa, the Petit Verdot and the Merlot.
This wine generally goes well with beef, game (deer, venison) or mature and hard cheese.
Food and wine pairings with Tiziano Red Blend
Pairings that work perfectly with Tiziano Red Blend
Original food and wine pairings with Tiziano Red Blend
The Tiziano Red Blend of Winery Delea matches generally quite well with dishes of beef, game (deer, venison) or mature and hard cheese such as recipes of boles de picolat (catalan meatballs), lamb chops marinated with herbs or aumonière with st nectaire cheese.
Details and technical informations about Winery Delea's Tiziano Red Blend.
Discover the grape variety: Arinarnoa
Colourful, structured reds with a dark ruby hue, firm tannins and a dense palate, with aromas of black fruits (blackcurrant, blackberry), cherry, plum, spices, black pepper and balsamic notes reminiscent of cabernet sauvignon. Fine ageing potential. Grown in Languedoc-Roussillon and the South-West for IGP wines, also adopted in Argentina and Uruguay for modern reds. French hybrid created in 1956 in Bordeaux by INRA (tannat × cabernet sauvignon).
Last vintages of this wine
The best vintages of Tiziano Red Blend from Winery Delea are 0, 2016
Informations about the Winery Delea
The Winery Delea is one of of the world's great estates. It offers 87 wines for sale in the of Ticino to come and discover on site or to buy online.
The wine region of Ticino
Italian Switzerland, stronghold of Helvetic Merlot (~80% of plantings). Fleshy, refined reds with signature notes of ripe plum, black cherry, dark chocolate, leather and spices, round tannins and a velvety palate — often compared to the best Pomerol. Some cuvées vinified as Bianco di Merlot: original, ample whites (peach, citrus). Also native Bondola and Bordeaux blends.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
