Bodegas Santa AnaClassic 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 Classic Merlot from the Bodegas Santa Ana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Classic Merlot of Bodegas Santa Ana in the region of Mendoza is a powerful.
Wine flavors and olphactive analysis
On the nose the Classic Merlot of Bodegas Santa Ana in the region of Mendoza often reveals types of flavors of black fruit.
Food and wine pairings with Classic Merlot
Pairings that work perfectly with Classic Merlot
Original food and wine pairings with Classic Merlot
The Classic Merlot of Bodegas Santa Ana matches generally quite well with dishes of beef, lamb or veal such as recipes of beef strogonoff, sweet and sour braised leg of lamb or roast veal orloff with mushrooms.
Details and technical informations about Bodegas Santa Ana's Classic 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 Classic Merlot from Bodegas Santa Ana are 2015, 2020, 2016, 0 and 2019.
Informations about the Bodegas Santa Ana
The Bodegas Santa Ana is one of of the world's great estates. It offers 171 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
