Winery Conselve - SansovinoClemente III 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 Clemente III Merlot from the Winery Conselve - Sansovino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clemente III Merlot of Winery Conselve - Sansovino in the region of Toscane is a .
Food and wine pairings with Clemente III Merlot
Pairings that work perfectly with Clemente III Merlot
Original food and wine pairings with Clemente III Merlot
The Clemente III Merlot of Winery Conselve - Sansovino matches generally quite well with dishes of beef, lamb or veal such as recipes of blanquette of monkfish with small vegetables, shoulder of lamb with a spoon or veal shank with mushrooms.
Details and technical informations about Winery Conselve - Sansovino's Clemente III Merlot.
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.
Informations about the Winery Conselve - Sansovino
The Winery Conselve - Sansovino is one of of the world's great estates. It offers 55 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
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.
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The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
