• Grapes: Merlot

• Training system: espalier

• Stumps per hectare: 6000

• Soil: medium mixture, moraine origin, calcareous/clayey and stony

• Altitude: 140-160 m/above sea level

• Harvest: mid of October

• Yield: 80 q.li/Ha

• Practice on the grapes: after carefully handling the fruit of the grape in the vineyard and after the grape is reaching the highest level of maturation, they are hanging for another period from 30 days circa, in order to achieve a higher level of sugar, and obtain, after the vinification, a pleasant smoothness on the palate.

• Vinification: soft pressing, vinification in red (on the skin) with “cappello sommerso” at controlled temperature (20-22°C). Ageing in steel tank for about 3 months. Bottled in sterile line closing vacuumpacked.

• Maturing in bottle: about 3 months

• Colour: intense violet red

• Bouquet: plums, marasca cherry, marmalade, wild berries, dried fruits and spices

• Taste: smooth and deep, almost velvet, round and very pleasant, mature fruits and raisins

• Alcohol content: 13% vol

• Net dry extract: 34 g/l

• Reducer sugars: 9 g/l

• Total acidity: 5,2 g/l

• Total sulphites: 70/90 mg/l

Food matching: to red meat, grilled or roasted, wild, stew, roasted meat and aged cheeses. Pefect also to grilled fish and cacciucco fish soup

Service notes: uncork 1 hour before to consume, serve at 16-18°C