Winery TelishSangiovese - Merlot
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
This wine generally goes well with pork, poultry or beef.
The Sangiovese - Merlot of the Winery Telish is in the top 5 of wines of Upper Thrace.
Food and wine pairings with Sangiovese - Merlot
Pairings that work perfectly with Sangiovese - Merlot
Original food and wine pairings with Sangiovese - Merlot
The Sangiovese - Merlot of Winery Telish matches generally quite well with dishes of beef, veal or pork such as recipes of fondue with broth, osso buco or blue cord.
Details and technical informations about Winery Telish's Sangiovese - Merlot.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Sangiovese - Merlot from Winery Telish are 2009, 2011
Informations about the Winery Telish
The Winery Telish is one of of the world's greatest estates. It offers 9 wines for sale in the of Upper Thrace to come and discover on site or to buy online.
The wine region of Upper Thrace
The emblematic wine plain of southern Bulgaria (35% of the vineyards), temperate continental climate conducive to great reds. Mavrud as the native flagship red: deep, intense ripe cherry, blackberry, dark chocolate, leather, tobacco and spiced-balsamic notes, firm tannins and dense palate. Cabernet Sauvignon and Merlot as structured reds built for ageing. Rubin (Nebbiolo × Syrah) and Pamid in support.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
