Winery Tenute di StefanoMerlot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Merlot from the Winery Tenute di Stefano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Merlot of Winery Tenute di Stefano in the region of Sicily is a powerful.
Food and wine pairings with Merlot
Pairings that work perfectly with Merlot
Original food and wine pairings with Merlot
The Merlot of Winery Tenute di Stefano matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef pot-au-feu, very simple spaghetti carbonara or moroccan tagine with lamb and cardoons.
Details and technical informations about Winery Tenute di Stefano's 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 Merlot from Winery Tenute di Stefano are 2017, 2015, 2014, 0 and 2016.
Informations about the Winery Tenute di Stefano
The Winery Tenute di Stefano is one of of the world's greatest estates. It offers 9 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
