Winery Coloma - The Red Merlot

Winery ColomaThe Red Merlot

The The Red Merlot of Winery Coloma is a red wine from the region of Estrémadure.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.

Taste structure of the The Red Merlot from the Winery Coloma

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the The Red Merlot of Winery Coloma in the region of Estrémadure is a powerful.

Details and technical informations about Winery Coloma's The Red Merlot.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Doçal

Simple, fresh whites best drunk young, with a pale golden robe, a light palate with moderate acidity, and discreet aromas of citrus, white flowers and neutral notes. A rare heritage profile. Practically disappeared from commercial cultivation, preserved in a few heritage plots and studied by Portuguese ampelography centres. Rare Portuguese white grape grown in the north of the country, in Trás-os-Montes.

Informations about the Winery Coloma

The winery offers 26 different wines.
Its wines get an average rating of 3.8.
It is in the top 20 of the best estates in the region
It is located in Estrémadure

The Winery Coloma is one of of the world's great estates. It offers 24 wines for sale in the of Estrémadure to come and discover on site or to buy online.

Top wine Estrémadure
In the top 50000 of of Spain wines
In the top 550 of of Estrémadure wines
In the top 450000 of red wines
In the top 850000 wines of the world

The wine region of Estrémadure

Autonomous community of western Spain, the 2nd largest national vineyard (~87,000 ha) with excellent value for money. Tempranillo signature in red: round and accessible with signature notes of ripe cherry, plum, soft vanilla, leather and a spicy touch, supple tannins. Sun-drenched Garnacha, colourful Bobal, firm Cabernet complete the line-up. Vivid Cayetana and Pardina whites (citrus, flowers).

The word of the wine: Wiring

Action of periodically filling barrels containing wine, in order to offset evaporation and maintain a maximum level. The topping up allows to avoid the phenomenon of oxidation.

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