Winery Casale MattiaRrampazzu 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 Rrampazzu Merlot from the Winery Casale Mattia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rrampazzu Merlot of Winery Casale Mattia in the region of Lazio is a .
Food and wine pairings with Rrampazzu Merlot
Pairings that work perfectly with Rrampazzu Merlot
Original food and wine pairings with Rrampazzu Merlot
The Rrampazzu Merlot of Winery Casale Mattia matches generally quite well with dishes of beef, pasta or veal such as recipes of traditional hungarian goulash, multicoloured butterfly pasta or filet mignon with prunes and white wine.
Details and technical informations about Winery Casale Mattia's Rrampazzu 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.
Informations about the Winery Casale Mattia
The Winery Casale Mattia is one of of the world's great estates. It offers 17 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
