Merlot
Characteristics:
Category
Variety
Region of Origin
Alcohol
Temperature
More information:
Vinification & Maturation
Manual harvest in mid-September. Destemming of the grapes and skin-contact fermentation in stainless steel vats with selected yeast strains that enhance the expression of the terroir, with the skins remaining for 30 days with daily recirculation to maximize the extraction of phenolic compounds. The wine is then transferred to oak barrels for a 24 month-aging. Bottled without filtration.
Aging potential: 10+ years
Organoleptic Characteristics
Medium to deep purple color. On the nose, aromas of black fruits such as black cherry, plum, and blueberry blend well with subtle tertiary notes of vanilla and spices from the barrel aging. Dry wine with medium acidity, medium-intensity tannins, and a light yet rich body, showcasing distinct flavors of black fruits, leather, and vanilla. Long aftertaste. A light but full-bodied red wine suitable for all seasons.
Pairs well with pasta with red sauces, pizzas, cheese and charcuterie platters, stewed meats, and grilled chicken.
