A Merlot has a ruby ​​red color, tending to garnet with aging. It has an intense aroma, with herbaceous notes, distinctive and more delicate when young, diverse and less soft when aged. On the palate we find it dry, full-bodied, robust, full-bodied tannic and harmonious. It is served with risotto and pasta dishes with meat, meat with mushrooms, pork and veal.

Temperature of Service: 16 - 18°C

Analytical General Data
  • 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.

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