Winery Trappolini - Merlot

Winery TrappoliniMerlot

3.7
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Merlot of Winery Trappolini is a red wine from the region of Unknow region.
This wine generally goes well with beef and game (deer, venison).

Details and technical informations about Winery Trappolini's Merlot.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

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.

Last vintages of this wine

Merlot - 2014
In the top 100 of of Unknow region wines
Average rating: 3.911110
Merlot - 2013
In the top 100 of of Unknow region wines
Average rating: 3.51110.50

The best vintages of Merlot from Winery Trappolini are 2014, 2013

Informations about the Winery Trappolini

The winery offers 18 different wines.
Its wines get an average rating of 3.7.
It is in the top 15 of the best estates in the region
It is located in Région inconnue

The Winery Trappolini is one of of the world's great estates. It offers 16 wines for sale in the of Unknow region to come and discover on site or to buy online.

Top wine Unknow region
In the top 1000 of of Unknow region wines
In the top 250000 of red wines
In the top 400000 wines of the world

The wine region of Unknow region

This is not a known wine region.

News related to this wine

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The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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