The Merlot grapes are harvested in mid-September. They are then crushed and undergo alcoholic fermentation for 12-16 days, at a temperature of 22- 24°C, during which the wine is pumped over the cap on numerous occasions. During this stage alcoholic fermentation occurs, by means of selected varietal yeasts. Once the fermentation process is complete, the lees are drawn off, then the wine is racked and cellared in steel tanks. Before use the wine is clarified and filtered.
Attractive ruby-red colour, darkening to garnet as the wine ages. Mediumbodied, vigorous, crisp, well-orchestrated wine, characterised by an intense vinous scent with interesting grassy overtones. On the palate it releases pleasant black cherry and redcurrant notes.
FOOD AND WINE PAIRING
This stylish wine marvellously matches with roasted meet, stewed beef and veal. Superb if served with autumnal mushrooms-based dishes.
ALCOHOL CONTENT % VOL