Merlot IGT Veneto

Color: ruby red / Bouquet: forest berries / Flavor: dry, fruity / Drinking temperature: 16 - 18°C. Ruby red with delicious fruity body, combined with a characteristic, dry note due to rich tannins. The grapes for this Merlot are cultivated in the Veneto region, the fertile region of the Piave river.

Ingredients
grape variety Merlot*
* = ingredients from organic farming
** = from biodynamic agriculture

Characteristics
dry, rich flavor with a delicate bouquet

Usage
with vegetable dishes, meat and cheese

Additional information

Preparation
After the harvest, the ripe red grapes are washed and crushed. The resulting mash is fermented with special wine yeast. In the next steps, a small dose of sulphite is added to the mash and the mash is clarified and filtered. At the end of the storage the wine is filtered once again and bottled. For the filtration siliceous earth is used, bentonite is used for the clarification process. The maximum shelf life of the wine is 3 years due to the consciously low degree of sulfurization.

Produced in
Italy

Country of origin
italian agriculture

Origin of the main ingredients
Italy

Legal name of the food product
Merlot DOC Veneto

Allergens

Eggs and products thereof		not contained
Peanuts and products thereof		not contained
Fish and products thereof		not contained
Cereals containing gluten or cereal products		not contained
Crustaceans and products thereof		not contained
Milk and products thereof including lactose		not contained
Lupins and products thereof		not contained
Nuts and products thereof		not contained
Celery and products thereof		not contained
Mustard and products thereof		not contained
Sesame seeds and products thereof		not contained
Soy and products thereof		not contained
Sulfur dioxide or sulfites (more than 10mg/kg or 10 mg/l SO2)		ja
Molluscs and products thereof		not contained

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Recipes with Merlot IGT Veneto

Red wine pears with coconut blossom syrup, cinnamon and vanilla

Chocolate mousse with bionella and tonka bean

Chipotle roast with mustard crust, spinach dumplings and balsamic seitlings

Veagn lentil sauce