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.
A young, fresh, spirited wine with a characteristic flavour and aroma and just the right amount of body.
FOOD AND WINE PAIRING
This wine is especially suitable for drinking with red meat, pasta-based first courses and vegetables risottos.
ALCOHOL CONTENT % VOL