Winery GialdiTrentasei
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, veal or lamb.
The Trentasei of the Winery Gialdi is in the top 10 of wines of Switzerland and in the top 5 of wines of Ticino.
Taste structure of the Trentasei from the Winery Gialdi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trentasei of Winery Gialdi in the region of Ticino is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Trentasei of Winery Gialdi in the region of Ticino often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Trentasei
Pairings that work perfectly with Trentasei
Original food and wine pairings with Trentasei
The Trentasei of Winery Gialdi matches generally quite well with dishes of beef, lamb or veal such as recipes of baked marrow bones, berber giblet frying pan or chicken and sausage stew with carrots.
Details and technical informations about Winery Gialdi's Trentasei.
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 Trentasei from Winery Gialdi are 2005, 2013, 2010, 2009 and 0.
Informations about the Winery Gialdi
The Winery Gialdi is one of of the world's greatest estates. It offers 37 wines for sale in the of Ticino to come and discover on site or to buy online.
The wine region of Ticino
Italian Switzerland, stronghold of Helvetic Merlot (~80% of plantings). Fleshy, refined reds with signature notes of ripe plum, black cherry, dark chocolate, leather and spices, round tannins and a velvety palate — often compared to the best Pomerol. Some cuvées vinified as Bianco di Merlot: original, ample whites (peach, citrus). Also native Bondola and Bordeaux blends.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
