Winery Bellotto - Buriana Merlot

Winery BellottoBuriana Merlot

The Buriana Merlot of Winery Bellotto is a wine from the region of Veneto.
This wine generally goes well with
The Buriana Merlot of the Winery Bellotto is in the top 0 of wines of Veneto.

Details and technical informations about Winery Bellotto's Buriana Merlot.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Albanella

Fresh and lively dry whites with a pale golden robe, a supple palate with preserved acidity, showing understated aromas of citrus, white flowers and Apennine herbaceous notes. Discreet profile best drunk young. Often blended with verdicchio or trebbiano in Marche whites, contributing to the typicity of Marchigian whites without dominating the terroir. Native white Italian grape from the Marche region, grown on small surfaces in the Apennines.

Informations about the Winery Bellotto

The winery offers 24 different wines.
Its wines get an average rating of 3.6.
It is in the top 5 of the best estates in the region
It is located in Vénétie

The Winery Bellotto is one of of the world's greatest estates. It offers 9 wines for sale in the of Veneto to come and discover on site or to buy online.

Top wine Veneto
In the top 150000 of of Italy wines
In the top 25000 of of Veneto wines
In the top 450000 of wines
In the top 850000 wines of the world

The wine region of Veneto

World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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