merlot
Merlot is found all across the globe. However, the Merlot that comes from Veneto and Friuli has something quite unique in its simplicity. Without being aged or undergoing any special processing, it expresses enthralling aromas and flavours, making it universally popular.

ALESSANDRO, GIANMARIO, SIMONE

It originates from the eastern parts of the Veneto region, where the tenacious calcareous clays give rise to perfumed wines with impressive structure. The name is thought to come from the French word for young blackbird, possibly because the birds are particularly fond of its sweet berries. Introduced to Italy in the late 17th century, it adopted the Veneto and Friuli regions as its new homeland.

The vineyard

Merlot grown in a single-variety vineyard in the municipality of Motta di Livenza using the Guyot pruning system, with a north-south orientation and a density of 2,800 vines per hectare in order to restrict the amount of grapes produced by each individual plant.

Harvesting

Strictly by hand. Grapes are taken to the winery as soon as they are picked.

Vinification

Crushing is followed by maceration, with the must being left in contact with the skins for around 8 days. This technique serves to give the wines excellent colour, bouquet and structure on the palate. Final fermentation takes place in wine tanks that are also used for aging the wine, which takes 6 months. This is followed by bottling.

Sensory profile

A deep, bright ruby red in colour with elegant touches of magenta. Strong bouquet, particularly vinous on the nose, with scents of violets, blackberries and small red fruit. Dry, smooth and elegantly tannic palate.

Pairings

Delicious with cold meats, pasta dishes served with bold-flavoured sauces, white and red meat, and especially with premium poultry, such as roasted turkey or guinea-fowl.

Serving

Serve at 18°C in long-stemmed wide-bowled glasses.

Storage

Keep out of sunlight in a dry place, preferably at a constant temperature in the 12 to 15°C range.