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.
Deep ruby-red in colour with a vinous aroma which blends perfectly with the grassy notes typical of this varietal. On the palate it releases delicate nuances of forest fruits and wild flowers, well-balanced by a mid-tannic aftertaste.
FOOD AND WINE PAIRING
This stylish wine marvellously matches with roasted meet, stewed beef and veal. Superb if served with autumnal mushrooms-based courses.
ALCOHOL CONTENT % VOL