Winery Gli ArchiLa Merla Viognier
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the La Merla Viognier from the Winery Gli Archi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Merla Viognier of Winery Gli Archi in the region of Tuscany is a powerful with a nice freshness.
Food and wine pairings with La Merla Viognier
Pairings that work perfectly with La Merla Viognier
Original food and wine pairings with La Merla Viognier
The La Merla Viognier of Winery Gli Archi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with tuna and tomato sauce, magic cake cheese quiche or baked potato churros.
Details and technical informations about Winery Gli Archi's La Merla Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of La Merla Viognier from Winery Gli Archi are 0
Informations about the Winery Gli Archi
The Winery Gli Archi is one of of the world's greatest estates. It offers 13 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
