Winery GiulianaGiuliana Merlot
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, game (deer, venison) or lamb.
Taste structure of the Giuliana Merlot from the Winery Giuliana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Giuliana Merlot of Winery Giuliana in the region of Veneto is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Giuliana Merlot
Pairings that work perfectly with Giuliana Merlot
Original food and wine pairings with Giuliana Merlot
The Giuliana Merlot of Winery Giuliana matches generally quite well with dishes of beef, pasta or lamb such as recipes of spaghetti with beef balls, tuscan linguine or dad's lamb mouse.
Details and technical informations about Winery Giuliana's Giuliana 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 Giuliana Merlot from Winery Giuliana are 0, 2014
Informations about the Winery Giuliana
The Winery Giuliana is one of of the world's greatest estates. It offers 3 wines for sale in the of delle Venezie to come and discover on site or to buy online.
The wine region of delle Venezie
Kingdom of Italian Pinot Grigio: lively, accessible whites with signature notes of green apple, pear, citrus and white flowers, fresh dry finish. Easy, juicy style, perfect as an aperitif. Covers Friuli-Venezia Giulia, Veneto and Trentino: ~85% of Italian Pinot Grigio production over 26,500 ha. Some more structured cuvées as Ramato (short maceration on pinkish skins).
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
