Winery Tenuta NasanoMerlino Merlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Merlino Merlot from the Winery Tenuta Nasano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlino Merlot of Winery Tenuta Nasano in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Merlino Merlot
Pairings that work perfectly with Merlino Merlot
Original food and wine pairings with Merlino Merlot
The Merlino Merlot of Winery Tenuta Nasano matches generally quite well with dishes of beef, pasta or lamb such as recipes of adapted vietnamese fondue, pasta with lemon and comté cheese or tomatoes, zucchini, potatoes stuffed moroccan style with....
Details and technical informations about Winery Tenuta Nasano's Merlino 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.
Informations about the Winery Tenuta Nasano
The Winery Tenuta Nasano is one of of the world's greatest estates. It offers 18 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
