Merlot Sintesi dei Capitoli DOC RONCO DEL GELSO
| Sommelier score | 91/100 | 2026 |
| Winery | RONCO DEL GELSO |
| Denomination | Friuli Isonzo Rive Alte Doc |
| Vintage | 2018 |
| Grapes | 100% Merlot |
| Alcohol content | 13,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | 80/2090 |
| Winery headquarter | RONCO DEL GELSO - Cormons (GO) - Via Isonzo, 117 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Pasta all'amatriciana, Medium-aged cheeses, Meet in tomato sauce, Cannelloni, Pot roast, Risotto, Sausage, Scallops with mushrooms |
| Region | Friuli Venezia Giulia (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Merlot |
Merlot Sintesi dei Capitoli della Cantina Ronco del Gelso is a red wine made from pure Merlot grapes, distinguished by a rich and structured profile. It is an important expression of the Friuli Venezia Giulia region, where Merlot has found ideal conditions. The grapes come from vineyards characterized by low yields and careful cultivation, with dense plants and soils rich in mineral elements that contribute to the aromatic concentration. Harvesting is manual and takes place at the right degree of ripeness, followed by steel winemaking with long macerations on the skins to extract color, structure, and complexity. The wine is then aged for a long time in wood, so as to achieve balance and expressive depth.
Characteristics of this Friulian wine
It has a deep ruby red color with slightly purple highlights. The olfactory profile is broad and complex, with references to cherry, blackberry and raspberry, accompanied by floral notes and spicy nuances reminiscent of pepper, licorice and cinnamon. In the mouth it is full and enveloping, supported by an elegant and well-integrated tannic texture, with a long and spicy finish that leaves a light savory sensation.
Recommended pairings with this red wine from Ronco del Gelso
It pairs well with red meats, both grilled and stewed, such as braised meats and stews, where its richness and depth harmonize with the succulence of the dish. It also works very well with game and important roasts, as well as rich first courses, such as risottos with meat bottoms or intense sauces. The pairing with aged cheeses is also interesting, where its softness and spicy component manage to balance the saltiness and structure of the cheese. Serve at a temperature of 16-18°C.