Winery Guido BrivioSolo Noi Solissimo Merlot
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or lamb.
Taste structure of the Solo Noi Solissimo Merlot from the Winery Guido Brivio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Solo Noi Solissimo Merlot of Winery Guido Brivio in the region of Ticino is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Solo Noi Solissimo Merlot
Pairings that work perfectly with Solo Noi Solissimo Merlot
Original food and wine pairings with Solo Noi Solissimo Merlot
The Solo Noi Solissimo Merlot of Winery Guido Brivio matches generally quite well with dishes of beef, lamb or veal such as recipes of improved horse steak, lamb with vermicelli or veal liver in vinegar.
Details and technical informations about Winery Guido Brivio's Solo Noi Solissimo 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 Solo Noi Solissimo Merlot from Winery Guido Brivio are 2013, 0
Informations about the Winery Guido Brivio
The Winery Guido Brivio is one of of the world's great estates. It offers 40 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
