Volume: 0.75L

Merlot grapes are naturally dried for 60/ 70 days, until December. Fermentation on the skins lasts for 22 days combined with fulling and manual pump over twice a day for Cabernet Sauvignon and Merlot. Malolactic fermentation occurs in stainless steel until at a controlled temperature of 18°- 24°C. The Cabernet Sauvignon and the Merlot rest in barriques of French oak, Allier and Never, for 18 months. The Pignolo rests in American barriques for 24 months. After the blend, the aging continues in bottles for 12 months.

Grapes: Merlot 50%, Cabernet Sauvignon 35%, Pignolo 15%
Production Area: Friuli Venezia Giulia
Aspect and Elevation: 230 meters
Soil Type: Clay and calcareous
Training System: Controspalliera/ Guyot
Planting Density: 4000/ 5000 plants per ha
Harvest Period: October 5th, December 3rd for Merlot grapes
Alcohol Content: 14,5% vol
Residual Sugar: 3.5 g/ lit
Total Acidity: 5,30 g/ lit
Serving Temperature: 16°, 18° C
Recommended Glass: Wide bowl glass
Ageing Potential: Fifteen years

Tasting note
Ruby red with garnet reflections. Complex and spicy bouquet of coffee and chocolate with hints of vanilla mixed with the sweet cherry and blueberries. The palate denotes structure; the tannins give softness and elegance together with the aromas of dry plum and tobacco.