Merlot

merlot

WINE MAKING

Red wine making process with extended maceration of the skins. Alcoholic fermentation at controlled temperature (21°C) with frequent pump-overs and daily aeration of the must. After pressing the wine goes through malolactic fermentation. It is aged in stainless steel tanks for several months with periodic stirring to keep the thin lees in suspension. After bottling the wine continues its aging for some months before release.


COLOUR

Intense ruby colour.


BOUQUET

Full bouquet with hints of violet and ripe berries.


TASTE

Warm and soft, with a particularly long finish full of sensations.


SERVING TEMPERATURE

Put the bottle at room temperature (18° C); if possible open 20 minutes before serving.


FOOD MATCHING

Red meat, roasts, poultry and ripe cheese.

 

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CALCOLA DIMENSIONE