Winery Medi Valley - Merlot

Winery Medi ValleyMerlot

The Merlot of Winery Medi Valley is a red wine from the region of Thrace.
This wine generally goes well with beef and game (deer, venison).

Details and technical informations about Winery Medi Valley's Merlot.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

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.

Informations about the Winery Medi Valley

The winery offers 45 different wines.
Its wines get an average rating of 3.9.
It is in the top 45 of the best estates in the region
It is located in Thrace

The Winery Medi Valley is one of of the world's great estates. It offers 35 wines for sale in the of Thrace to come and discover on site or to buy online.

Top wine Thrace
In the top 3500 of of Bulgaria wines
In the top 300 of of Thrace wines
In the top 600000 of red wines
In the top 1500000 wines of the world

The wine region of Thrace

The wine region of Thrace of Greece. Wineries and vineyards like the Domaine Chamlija or the Château Kalpak produce mainly wines red, white and pink. The most planted grape varieties in the region of Thrace are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Thrace often reveals types of flavors of cherry, grapefruit or black cherries and sometimes also flavors of jam, mint or prune.

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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