A wine whose aroma is dominated by notes of dark berries such as blueberries, raspberries and plums, with light hints of chocolate and spice. The palate is soft and round, with moderate acidity and well-integrated tannins.
Tasting Notes
The aroma is dominated by notes of dark berries, such as blueberries, raspberries and plums, with light hints of chocolate and spices. The taste is mild and round, with moderate acidity and well-integrated tannins. The wine is full-bodied, with a fruity, slightly velvety finish, in which light earthy and oak notes are revealed.
Vineyards
Vineyards are located in Italy, in wineries that use traditional methods of cultivation.
Production Method
Wine can be aged in steel containers or in oak barrels, which helps to preserve freshness and gives the wine additional shades.
Hand harvesting of grapes, followed by fermentation in steel or wooden containers, depending on the style of the wine. Sometimes, exposure in oak barrels is used to give the wine additional complexity.
Food Pairing
Merlot is perfect with meat dishes such as steaks, grilled beef, pasta with meat sauces, as well as soft cheeses and mushroom dishes.
Wine is not just a drink — it is a whole experience. Its taste is influenced by serving temperature, the glass, aeration, and even how you take your first sip.
The right serving temperature is one of the key factors. Red wines 14–18°C, white wines 8–12°C, sparkling wines 6–8°C.
The best choice is a tulip-shaped glass (350–450 ml) with a narrowed top. Always hold the glass by the stem to avoid warming the wine.
Helps open up aromas and flavours. Red wines — 15–40 min before serving, whites and sparkling wines are served immediately after opening.
Quick tip: gently swirl the wine in the glassFirst sip — small, spread the wine across your palate.
Second sip — assess the balance of sweetness and acidity, fruity and spicy notes.
Before sipping, inhale the wine aroma without swirling, then gently swirl and inhale again. Note fruity, spicy, floral and woody notes.
Reds — meat, pasta, cheese
Whites — fish, seafood, poultry
Sparkling — appetizers to desserts.
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