Winery Latitud 33Merlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.
Taste structure of the Merlot from the Winery Latitud 33
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot of Winery Latitud 33 in the region of Mendoza is a powerful.
Wine flavors and olphactive analysis
On the nose the Merlot of Winery Latitud 33 in the region of Mendoza often reveals types of flavors of oak.
Food and wine pairings with Merlot
Pairings that work perfectly with Merlot
Original food and wine pairings with Merlot
The Merlot of Winery Latitud 33 matches generally quite well with dishes of beef, lamb or veal such as recipes of lamb skewers, imene's tunisian ojja or osso bucco.
Details and technical informations about Winery Latitud 33'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 Latitud 33 are 2018, 2019, 2016, 2015 and 2017.
Informations about the Winery Latitud 33
The Winery Latitud 33 is one of of the world's greatest estates. It offers 14 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
