Winery GiolSenza Solfiti Aggiunti Merlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Senza Solfiti Aggiunti Merlot from the Winery Giol
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Senza Solfiti Aggiunti Merlot of Winery Giol in the region of Veneto is a powerful.
Food and wine pairings with Senza Solfiti Aggiunti Merlot
Pairings that work perfectly with Senza Solfiti Aggiunti Merlot
Original food and wine pairings with Senza Solfiti Aggiunti Merlot
The Senza Solfiti Aggiunti Merlot of Winery Giol matches generally quite well with dishes of beef, pasta or lamb such as recipes of boles de picolat (catalan meatballs), lasagne with two salmons or lamb in a crown with spring vegetables.
Details and technical informations about Winery Giol's Senza Solfiti Aggiunti Merlot.
Discover the grape variety: Merlot
Merlot is a red grape variety with small black berries that appeared at the end of the 18th century. It is produced in most of the Bordeaux terroirs, where it represents 58% of the planted area, and its best terroir is located in Pomerol and Saint-Emilion on cool, clay-limestone soils. At the mythical Château Pétrus, the wine is made with 95% Merlot, with a dark, dense colour, aromas of red and black fruits and a superb range of flavours, the Merlot transforms during its ageing to give way to notes of prunes, undergrowth and spices. On the palate, it is supple with distinguished tannins. It is often blended with Cabernet Sauvignon. Merlot is no longer exclusive to Bordeaux, it is nowadays vinified all over the world.
Last vintages of this wine
The best vintages of Senza Solfiti Aggiunti Merlot from Winery Giol are 0, 2014
Informations about the Winery Giol
The Winery Giol is one of of the world's great estates. It offers 37 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
