Winery CecchiLa Mora Merlot
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the La Mora Merlot from the Winery Cecchi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Mora Merlot of Winery Cecchi in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the La Mora Merlot of Winery Cecchi in the region of Tuscany often reveals types of flavors of non oak, red fruit or black fruit.
Food and wine pairings with La Mora Merlot
Pairings that work perfectly with La Mora Merlot
Original food and wine pairings with La Mora Merlot
The La Mora Merlot of Winery Cecchi matches generally quite well with dishes of beef, lamb or veal such as recipes of fast and, sri lankan lamb rolls (mutton rolls) or veal head with vinaigrette.
Details and technical informations about Winery Cecchi's La Mora 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 La Mora Merlot from Winery Cecchi are 2015, 2019, 2018, 2016 and 0.
Informations about the Winery Cecchi
The Winery Cecchi is one of of the world's great estates. It offers 56 wines for sale in the of Maremma Toscana to come and discover on site or to buy online.
The wine region of Maremma Toscana
Tuscan coast swept by Tyrrhenian winds, land of the "Super Tuscans". Dense, sunny reds with signature notes of ripe black cherry, blackberry, Mediterranean herbs, leather, tobacco and spice, round tannins and a warm palate. Sangiovese, king of Tuscany, magnified by the Bordeaux grapes: firm Cabernet Sauvignon, round Merlot, peppery Cabernet Franc, spicy Syrah, fruity Ciliegiolo. Saline Vermentino, ample Ansonica whites.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
