Winery EnotriaAprilia di Merlot
wine
This wine generally goes well with
The Aprilia di Merlot of the Winery Enotria is in the top 0 of wines of Aprilia.
Details and technical informations about Winery Enotria's Aprilia di Merlot.
Discover the grape variety: Chasselas
Light, lively whites with a tender palate and low acidity, with discreet aromas of fresh hazelnut, white flowers, light honey, apple and strongly terroir-driven mineral notes ("chameleon wine" of Swiss soils). Made as dry, often slightly sparkling whites. Absolute star of Vaud (Dézaley, Calamin, Lavaux Grand Cru) and Valais (Fendant) in Switzerland. Also in Pouilly-sur-Loire AOC and the German Jura. Excellent table grape.
Informations about the Winery Enotria
The Winery Enotria is one of of the world's greatest estates. It offers 12 wines for sale in the of Aprilia to come and discover on site or to buy online.
The wine region of Aprilia
Premium tier of Lessini Durello DOC (Veneto, Veronese, aged ≥60 months on lees, traditional method): Durello exclusive signature as an elite sparkling king with intense notes of candied citrus, dried fruits, biscuit, autolysis yeast and a refined saline-volcanic mineral touch, very fine and persistent bubble, evolved balance, creamy fullness and extreme length. One of Italy's best sparkling wines overlooked by the general public. Confidential renaissance.
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: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
