Winery BerticotDaguet de Berticot Cuvée Selection Merlot
Red wine
This wine generally goes well with beef and game (deer, venison).
The Daguet de Berticot Cuvée Selection Merlot of the Winery Berticot is in the top 10 of wines of Atlantique.
Food and wine pairings with Daguet de Berticot Cuvée Selection Merlot
Pairings that work perfectly with Daguet de Berticot Cuvée Selection Merlot
Original food and wine pairings with Daguet de Berticot Cuvée Selection Merlot
The Daguet de Berticot Cuvée Selection Merlot of Winery Berticot matches generally quite well with dishes of beef or game (deer, venison) such as recipes of beef bobotie or rabbit with mustard, thyme and cream.
Details and technical informations about Winery Berticot's Daguet de Berticot Cuvée Selection 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 Daguet de Berticot Cuvée Selection Merlot from Winery Berticot are 2018, 2017, 2015, 2016
Informations about the Winery Berticot
The Winery Berticot is one of of the world's greatest estates. It offers 122 wines for sale in the of Atlantique to come and discover on site or to buy online.
The wine region of Atlantique
Nouvelle-Aquitaine regional IGP covering the Bordeaux area outside AOC (Gironde, Charentes, Dordogne, northern Lot-et-Garonne). Vast palette for gourmet everyday wines. Supple fruity Merlot reds (plum, cherry, blackberry), firm Cabernet Sauvignon (blackcurrant, cedar), peppery Cabernet Franc, light Gamay. Lively Sauvignon whites (citrus, boxwood), round Chardonnay, tense Chenin, fresh Colombard.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
