Winery Torre Gajo Merlot Vino d'Italia
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Merlot Vino d'Italia from the Winery Torre Gajo
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Light
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Bold
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Smooth
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Tannic
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Merlot Vino d'Italia of Winery Torre Gajo in the region of Vino da Tavola is a .
Food and wine pairings with Merlot Vino d'Italia
Pairings that work perfectly with Merlot Vino d'Italia
Original food and wine pairings with Merlot Vino d'Italia
The Merlot Vino d'Italia of Winery Torre Gajo matches generally quite well with dishes of beef, pasta or veal such as recipes of monkfish armorican style, pasta with auvergne blue cheese or rabbit with hunter's sauce.
Details and technical informations about Winery Torre Gajo's Merlot Vino d'Italia.
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 Torre Gajo
The Winery Torre Gajo is one of of the world's greatest estates. It offers 3 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
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The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
