Winery Paolo BassoFiore di Chiara Bianco di Merlot
White wine
This wine generally goes well with beef and game (deer, venison).
The Fiore di Chiara Bianco di Merlot of the Winery Paolo Basso is in the top 30 of wines of Ticino.
Wine flavors and olphactive analysis
On the nose the Fiore di Chiara Bianco di Merlot of Winery Paolo Basso in the region of Ticino often reveals types of flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Fiore di Chiara Bianco di Merlot
Pairings that work perfectly with Fiore di Chiara Bianco di Merlot
Original food and wine pairings with Fiore di Chiara Bianco di Merlot
The Fiore di Chiara Bianco di Merlot of Winery Paolo Basso matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Paolo Basso's Fiore di Chiara Bianco di 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 Fiore di Chiara Bianco di Merlot from Winery Paolo Basso are 2013, 2021, 2018, 2015 and 0.
Informations about the Winery Paolo Basso
The Winery Paolo Basso is one of of the world's greatest estates. It offers 7 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: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
