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Italian wine and grape guide : Merlot


The Merlot is a red wine grape native of the Gironde, in the South-West of France, particularly the Bordeaux area from which, and together with the Cabernet Sauvignon, produces some of the most prestigious wines in the world that is now widely planted across the world and in terms of volume, it is only rivalled by the Cabernet Sauvignon. Merlot is an early maturing grape variety and can ripen fully even in slightly cooler climates.

Very often, the Merlot is blended with the Cabernet Sauvignon, the two grapes complement each other perfectly, the first giving the wine its fruit, the second, adding tannins, aristocracy and greater longevity. In Bordeaux, depending on the area, it is often added a small percentage of Cabernet Franc that, in addition to its fruit components, adds herbaceous and vegetal flavours. In Italy the Merlot arrived at the end of 1800, initially in Friuli Venezia Giulia, and then quickly spread to the Veneto and Trentino Alto Adige and the north in general, but it is now found in many other regions, some time producing surprising results, even without the addition of other grapes, and in Tuscany is often blended with the native Sangiovese grape in the making of Supertuscan wines.

Merlot wines are often described as smooth, soft, and easy drinking with black fruit on the nose and the grape is often used to soften wines made from more tannic varieties such as Cabernet Sauvignon and Sangiovese.