Winery ChiorriMerlot
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Merlot from the Winery Chiorri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot of Winery Chiorri in the region of Umbria is a powerful with a nice freshness.
Food and wine pairings with Merlot
Pairings that work perfectly with Merlot
Original food and wine pairings with Merlot
The Merlot of Winery Chiorri matches generally quite well with dishes of beef, pasta or veal such as recipes of burger roll, pasta with ham and tomato or breaded veal cutlets.
Details and technical informations about Winery Chiorri's 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 Merlot from Winery Chiorri are 0
Informations about the Winery Chiorri
The Winery Chiorri is one of of the world's greatest estates. It offers 18 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
"Green heart" of Italy, cradle of Sagrantino: exceptional tannic red in Sagrantino di Montefalco DOCG, dense and concentrated with notes of blackberry, candied plum, liquorice, spice and leather, powerful tannins and long ageing. Suppler Sangiovese in blends, Cabernet and Merlot in Torgiano DOCG. Orvieto whites based on Grechetto and Trebbiano, full and almondy, from dry to sweet Muffato. ~13,000 ha between Tuscany and Lazio.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
