Winery Cantine BelmesseriBelmesseri
Red wine
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Belmesseri from the Winery Cantine Belmesseri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Belmesseri of Winery Cantine Belmesseri in the region of Tuscany is a with a nice balance between acidity and tannins.
Food and wine pairings with Belmesseri
Pairings that work perfectly with Belmesseri
Original food and wine pairings with Belmesseri
The Belmesseri of Winery Cantine Belmesseri matches generally quite well with dishes of beef, lamb or veal such as recipes of pork tongue with tomato sauce and pickles, lamb chops with figs and honey or roast veal orloff with mushrooms.
Details and technical informations about Winery Cantine Belmesseri's Belmesseri.
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.
Last vintages of this wine
The best vintages of Belmesseri from Winery Cantine Belmesseri are 2015, 2014, 0, 2016 and 2011.
Informations about the Winery Cantine Belmesseri
The Winery Cantine Belmesseri is one of of the world's greatest estates. It offers 5 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
