Información sobre este vino:
Müller Thurgau «Meran» is a dry white wine from the Kellerei Meran Burggräfler winery, a well-known wine cooperative in the Alto Adige region of Italy. This wine is made exclusively from Müller Thurgau grapes, a cross between Riesling and Madeleine Royal, which finds the optimal conditions to develop its broad and complex bouquet in the vineyard areas above 500 meters around the spa town of Merano.
Winemaking begins with a cold maceration of the must for about 12 hours, followed by an alcoholic fermentation in small stainless-steel tanks. Afterwards, the wine matures on its own lees for 5 months, giving it exceptional complexity and minerality. The result is a pale yellow-green wine with an intense aroma that evokes notes of white pepper, nutmeg, grapefruit and peach, complemented by a mineral background. On the palate, it is fresh, balanced, delicate and elegant, with a well-structured acidity that provides a sensation of freshness and persistence.
Este vino es ideal para acompañar carpaccio de pez espada, pescados blancos, quesos frescos o ravioli con ricotta y espinacas. Se recomienda servirlo entre 10ºC y 12ºC para apreciar plenamente sus cualidades organolépticas. Con una graduación alcohólica de 13,5% vol., Müller Thurgau «Meran» ofrece una magnífica relación calidad-precio, siendo una elección excelente para disfrutar en comidas con amigos y familiares.
Vol. alcohol:
Alcohol volume: 13.5
Yellow-green color.
Intense aroma with notes of white pepper, nutmeg, grapefruit, peach, and a mineral background.
Fresh, balanced, delicate, and elegant, with a well-structured acidity that brings freshness and a lingering finish.
Light-bodied with a delicate yet determined structure.
Well-balanced structure with harmonious acidity that adds depth and complexity to the wine.
A lingering finish with citrus and mineral notes that invite you to keep tasting.
Grapes harvested from vineyards located between 550 and 650 meters above sea level in Cermes and Lana di Merano, in the province of Bolzano, on sandy and clay soils enriched with humus, permeable, and of moraine origin.
Cold maceration for 12 hours, alcoholic fermentation in small stainless-steel tanks, followed by aging on lees for 5 months.
Serve at between 10°C and 12°C.