Winery Ca'StellaMerlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Merlot from the Winery Ca'Stella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot of Winery Ca'Stella in the region of Friuli-Venezia Giulia is a powerful.
Food and wine pairings with Merlot
Pairings that work perfectly with Merlot
Original food and wine pairings with Merlot
The Merlot of Winery Ca'Stella matches generally quite well with dishes of beef, pasta or lamb such as recipes of kafta bil saniyeh (lebanese dish), spaghetti carbonara or irish stew with beer.
Details and technical informations about Winery Ca'Stella's 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 Merlot from Winery Ca'Stella are 0, 2013
Informations about the Winery Ca'Stella
The Winery Ca'Stella is one of of the world's great estates. It offers 25 wines for sale in the of Friuli Latisana to come and discover on site or to buy online.
The wine region of Friuli Latisana
DOC of Friuli (Udine) on the alluvial plain of the Tagliamento near the Adriatic, gravelly and silty soils, temperate climate ventilated by the Bora wind. Friulano is the signature native white: dry and ample with almond, pear, citrus, white flowers and a mineral note, subtly bitter finish. Pinot Grigio, Chardonnay, Sauvignon, Verduzzo and Malvasia among whites. Supple Merlot, tannic native Refosco and Cabernet Franc for reds.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
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.
