Merlot

IGP Venezia Giulia

No. of bottles produced: 4000 bottles of 0,75 l.
Location: 180-220 mt. s.l.m., calcareous-clay alluvial soil.
Yield per vine: 1,5 kg./ceppo.
Collection mode: manual in boxes.
Vinification: the grapes are crushed, destemmed and macerated for about 30 days in large oak vats where alcoholic fermentation with their own indigenous yeasts takes place.. The frequent replacements guarantee the extraction of color and help the malolactic fermentation.
Aging: 10 months in oak barrels in contact with fermentation yeasts periodically kept in suspension. Then bottled for 4 months before sale. Bottled without filtration.

Organoleptic characteristics:

Color: ruby ​​red, presents a fruity bouquet that recalls raspberry, blueberry, licorice.
Bouquet: reveals herbaceous notes, and pleasant and characteristic.
Taste: soft, full-bodied, persistent.
Pairings: it goes well with red and white meats, game.
Longevity: 5-7 years.
Serving temperature: 6-18 °C.