Winery CardiniBianco di Merlot
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Bianco di Merlot from the Winery Cardini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco di Merlot of Winery Cardini in the region of Veneto is a powerful.
Food and wine pairings with Bianco di Merlot
Pairings that work perfectly with Bianco di Merlot
Original food and wine pairings with Bianco di Merlot
The Bianco di Merlot of Winery Cardini matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of mascarpone/gorgonzola macaroni gratin, my chef's pot or chicken, zucchini and tomato pie.
Details and technical informations about Winery Cardini's Bianco di 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 Bianco di Merlot from Winery Cardini are 2011, 0
Informations about the Winery Cardini
The Winery Cardini is one of of the world's great estates. It offers 21 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
