Winery Cantina la SpinaMerlato Merlot
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Merlato Merlot from the Winery Cantina la Spina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlato Merlot of Winery Cantina la Spina in the region of Umbria is a .
Food and wine pairings with Merlato Merlot
Pairings that work perfectly with Merlato Merlot
Original food and wine pairings with Merlato Merlot
The Merlato Merlot of Winery Cantina la Spina matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with panang curry (red curry), chinese noodles with vegetables or veal axoa (basque country).
Details and technical informations about Winery Cantina la Spina's Merlato Merlot.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Informations about the Winery Cantina la Spina
The Winery Cantina la Spina is one of of the world's greatest estates. It offers 9 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
