The color is a bright intense ruby red with a touchof purple. The bouquet reveals fresh fruity notes that call red-berried fruit to mind. On the palate the wine is smooth and harmonious, full-bodied yet not heavy to drink, with a velvety tannic taste.
Cultivated in Veneto and Friuli since the middle of the nineteenth century, the Merlot has by now become naturally acclimatized to this area which produces smooth, full-bodied wines of unmatched quality that are excellent as an accompaniment for the typical seasoned dishes traditional around here.
|Wine maker notes
|After the harvest, the grapes are de-stemmed and crushed. The must is left to soak in contact with the grape-skins at temperatures of between 28° and 33° C for five to six days. A partial malo-lactic fermentation is carried out and subsequently the wine is transferred to cement tanks and left to rest, after which it is bottled.
|An excellent accompaniment for lasagne in the Bolognese style, gnocchi with hare sauce, beef stew with polenta, montasio or Asiago chese.