Merlot
"Anni '50"
Characteristics
Manual harvest at optimum technological and phenolic ripeness, crushing-destemming, addition of cultured yeasts. Maceration for 6–7 days followed by drawing off the lees. Pumpover repeated 3 or 4 times a day. Primary fermentation is followed by racking, light clarification to stabilise the proteins and subsequent filtration. Bottling is carried out several times a year in order to ensure that the product is always fresh: the wine is cold stabilised to avoid the precipitation of tartaric acid and bottled in sterile conditions following aseptic filtration.
Grape varieties: Merlot
Appellation: Indicazione Geografica Tipica (IGT)
Soil: Gravelly silty sand/sand
Alcohol: 12,50 % vol.
Pairings: It goes extremely well with simple fare, including pasta with sauce, roasted white meat, Vicenza-style cod, creamed cod, fresh cheeses, frittatas and omelettes.
Vinification
Merlot is made from select Merlot grapes.
Manual harvest at optimum technological and phenolic ripeness, crushing-destemming, addition of cultured yeasts. Maceration for 6-7 days followed by drawing off the lees.
Pumpover repeated 3 or 4 times a day. Primary fermentation is followed by racking, light clarification to stabilise the proteins and subsequent filtration. Bottling is carried out several times a year in order to ensure that the product is always fresh: the wine is cold stabilised to avoid the precipitation of tartaric acid and bottled in sterile conditions following aseptic filtration.
Discover the others still red wines
Still reds to suit all palates: from the lightest and softest to go with any kind of food, to more important, firmer wines for those who love intense flavours. Our line of red wines that respects tradition.
