Winery VillacardetoUmbria Merlot
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Umbria Merlot from the Winery Villacardeto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Umbria Merlot of Winery Villacardeto in the region of Umbria is a .
Food and wine pairings with Umbria Merlot
Pairings that work perfectly with Umbria Merlot
Original food and wine pairings with Umbria Merlot
The Umbria Merlot of Winery Villacardeto matches generally quite well with dishes of beef, pasta or veal such as recipes of blanquette of monkfish with small vegetables, pad thai or escargots à la bordelaise.
Details and technical informations about Winery Villacardeto's Umbria Merlot.
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
The best vintages of Umbria Merlot from Winery Villacardeto are 2012, 0, 2013
Informations about the Winery Villacardeto
The Winery Villacardeto is one of of the world's greatest estates. It offers 8 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
