Winery La RasennaFilari Italiani Merlot
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Filari Italiani Merlot from the Winery La Rasenna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Filari Italiani Merlot of Winery La Rasenna in the region of Lazio is a .
Food and wine pairings with Filari Italiani Merlot
Pairings that work perfectly with Filari Italiani Merlot
Original food and wine pairings with Filari Italiani Merlot
The Filari Italiani Merlot of Winery La Rasenna matches generally quite well with dishes of beef, pasta or veal such as recipes of chinese noodles with beef, shrimp marinade or paupiettes à la mérignicaise.
Details and technical informations about Winery La Rasenna's Filari Italiani Merlot.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Filari Italiani Merlot from Winery La Rasenna are 0
Informations about the Winery La Rasenna
The Winery La Rasenna is one of of the world's great estates. It offers 20 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
