The Merlot grapes are harvested in mid-September. They are then crushed and undergo alcoholic maceration 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. Full-bodied, vigorous, crisp, well-orchestrated wine, characterised by an intense vinous scent with interesting grassy overtones.
FOOD AND WINE PAIRING
Best enjoyed as an accompaniment to red meats, roasts and typical Italianstyle first courses. Well worth trying with the typical cheeses of the Piave area.
ALCOHOL CONTENT % VOL