IT

Merlot

FOOD PAIRING

Ex: Pasta dishes with tomato-based sauces, especially with pancetta/bacon or mushrooms,
Grilled chicken, Italian-style sausages with fennel, spaghetti and meatballs,
baked pasta dishes such as lasagne and similar veggie bakes, bean dishes with smoked ham or chorizo, Chinese style crispy duck pancakes, braised short ribs, pork or rabbit. Grilled chops - veal, pork or lamb - especially with herbs such as thyme, rosemary and oregano. Perfect with a rear tender steak, especially in a red wine sauce, beef Wellington, roast rack or leg of lamb, served pink and guinea fowl.

MERLOT , IGT VENEZIA GIULIA

Alc. 13 % by vol.

Once the grapes have been separated from the stems , the cool temperature maceration / fermentation phase is completed within around 10 days. The wine is left to settle after the pressing process, then it is racked into stainless steel tanks where it goes through the natural process of malolactic fermentation, which is the conversion of harsher Malic acid to a softer Lactic acid. The presence of Lactic acid promotes a subtle rounder wine that is pleasantly mellow and less abrasive to the palate.

A bright, pretty shade of attention grabbing ruby intensity. The pallet is puréed raspberries and strawberries with a clean and youthful lengthy finish.
Slightly vegetal both on the nose and the palate when young , but capable of a long ageing and a development of a rich bouquet.

Corked with composite DIAM corks.

Serve at 18° C.

(30.000 bottles produced)

Ex: Asiago, Emmental/Swiss, Harvarti,

Parmesan – extra-hard cow’s milk cheese. Real Parmesan cheese is either Parmigiano-Reggiano or Grana Padano cheese.

Provolone, Smoked Cheddar

Here we bring in earthy vegetables like spuds, beets, parsnips, pumpkins and squash, roasted peppers to complement a red of this style. Concrete examples. Roasted vegetable lasagna is an ideal mate for a red like this since its intense, deep flavor is “lightened” up by the brightness and fruitiness of the wine on the palate. However, the star pairing is, without a doubt, tomato in all its (cooked) forms. Homemade marinara sauce, roasted cherry tomatoes, roasted tomato soup, bruschetta, however you want it, the acid in those tomatoes twists and turns with the acid in these reds and leaves you wanting more.