Type:    red Grape:    100% Merlot Serving Temperature:    16-18°C(60.8-64.4°F) Maturation:    12-14 months in barriques and tonneaux Production:    7,000 bottles Food:    Medium-seasoned cheese, barbecued red meat; excellent with meat-based first courses such as fresh tagliatelle pasta with game ragout, or lasagna Winemaker:    Franco Bernabei

General

MERLOT VENEZIA GIULIA IGT:
Exposure, microclimate: Exposure to the sun is excellent, temperature range is good, the distinctive microclimate is well suited to the variety
Harvest time: From October 10th onwards

Vineyard Characteristics

Vineyard surface: 5 hectares (12.3 acres)
Crop yield: 6 to maximum 7 tons per hectare (2.4-2.8 tons per acre)
Soil type: Gravelly, red/gray terrain, rich in minerals and microelements
Training system: Guyot
Density: 4,500 vines per hectare (1,821

Vinification and Aging

After (manual) harvest, de-stalking + c. 15 days’ fermentation at 25° C (77° F), the wine is aged in barriques + tonneaux, both new and used (max. 3rd year) for 12-14 months, then blended and left to rest in stainless steel for about a month previous to b

Tasting Notes

Intense ruby red in color, the bouquet recalls ripe fruit, notably marasca cherry. The palate is flavorful, intense and appealing, with smooth, elegant tannins, well integrated acidity, distinct balance.

Photos

The barrique cellar	The underground aging cellars	Young vines in spring

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