Cabernet Merlot

Cabernet Sauvignon and Merlot together cause an explosion of charm, flavor and enjoyment that make the wine attraction to be enjoyed with all the senses. Intense ruby red, tending to violet if aged, distinguishing trait of a soft herbaceous fragrance and a delicate aroma of spices. On the nose we find round, with hints of wild flowers. It is served with all dishes with rice and pasta, grilled meats or roasts and cheeses.

Temperature of Service: 16 - 18°C

Analytical General Data
Vinification
  • The harvest takes place between late September and October.
    Once in the winery, the must is macerated with the skins for 15-20 days at a controlled temperature between 25-28° C. Before the end of the alcoholic fermentation of the bacteria are inoculated in order to proceed with the malolactic fermentation. This operation is carried out in order to achieve in the short term of the soft wines and ready for a first marketing.
    The total days for the fermentation of wine is roughly 28/30.
    Once the Cabernet Sauvignon and the Merlot were aged in separate barrels of steel, a part of each it is taken, and by means of pumps, is introduced in a new bath to continue the refining of the two types of wine. After several months, the wine is perfectly balanced and ready for bottling.

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