TICINO WINE

TICINO WINE

There are many vines present in the territory today: (The Reds) Merlot, Cabernet, Syrah, Gamarel, Pinot Noir and the bondola the only native vine of Ticino recently objected to interest in local cultivation. (The Whites) Chasselas, Chardonnay, Sauvignon, Kerner, Müller Thurgau.

The main grape variety in Ticino is undoubtedly Merlot, a variety of Bordeaux origin, cultivated in these areas for over 100 years, after the advent of phylloxer that destroyed most of the European vineyard.

Today Merlot occupies 80% of the production in this territory.

The main production areas are divided into sopranos with the districts of Locarno, Bellinzona and Valli, and Subceneri with Lugano and Mendrisio. The microclimate in the two zones is different. To the south (Mendrisio and Lugano) they are very clayey and calcareous, with sunny and Mediterranean climate, while those in the north (Bellinzona and Locarno) of glacial moraine fluvio origin, with a climate influenced by the nearby Alpine chain.

Ticinesi grapes generally ripen towards the end of September, give an intense and lively ruby red wine, balanced body, which lends itself well to ripening in small oak barrels.

Merlot Ticinesi Can accompany dishes with flavor-rich sauces, grilled red meats, roasted, braised meats, salts and alpine cheeses, present in numerous in this region.