Winery Crama HamangiaAtaman Merlot
Red wine
This wine generally goes well with beef and game (deer, venison).
The Ataman Merlot of the Winery Crama Hamangia is in the top 5 of wines of Istria.
Food and wine pairings with Ataman Merlot
Pairings that work perfectly with Ataman Merlot
Original food and wine pairings with Ataman Merlot
The Ataman Merlot of Winery Crama Hamangia matches generally quite well with dishes of beef or game (deer, venison) such as recipes of dombrés and pig tails or duck with olives.
Details and technical informations about Winery Crama Hamangia's Ataman 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 Ataman Merlot from Winery Crama Hamangia are 2018, 0, 2019
Informations about the Winery Crama Hamangia
The Winery Crama Hamangia is one of of the world's greatest estates. It offers 19 wines for sale in the of Istria to come and discover on site or to buy online.
The wine region of Istria
Croatian Adriatic peninsula with a temperate Mediterranean climate moderated by the Alps, three soil types: red (iron-rich), grey and white (limestone). Malvazija Istarska is the exclusive signature white: dry and aromatic with vibrant notes of citrus, orchard fruits, flowers, bitter almond and a saline-iodine mineral touch, crisp acidity. Teran is the indigenous signature red (cousin of Refosco): full-bodied with black fruits, herbs and a smoky touch, firm tannins. Merlot as complement.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
