Merlot Terre Siciliane IGT
UNESCO has called the Dolomites – where Lagaria is made – the “home of the most beautiful mountain landscapes anywhere.” These cool, mineral-rich slopes form various, lush valleys with terraced landscapes and tidy rows of apple orchards and vines. Lagaria specifically comes from the Val Lagarina, which overlooks Trento, the region’s capital. The grapes benefit from the crisp, pristine mountain air and gentle breezes, as well as the diurnal temperature changes, which favor slow ripening and an intense aromatic profile. The entire range is styled by Franco Bernabei.
The vineyards for this lush and plush wine are located along the northwestern coast of Sicily, in the province of Trapani. The grapes are handpicked, de-stemmed and soft-pressed. They then cold macerate for forty-eight hours. A portion of the wine then ages in French oak barrels, and bottling takes place in late spring. Intense on the nose and on the palate, with bright aromas of raspberries, blackberries and violets. Medium to full-bodied, mouth-filling and well-balanced, rich flavors, firm structure and silky texture.
Wine exported to
Hong Kong, Bermuda, Canada, USA, Singapore, Puerto Rico
Length of alcoholic fermentation:
Type of yeast:
25 °C (77 °F)
Pumpovers, Cap punching
Length of maceration:
Stainless steel and oak barrels
1 - 3 years
Type of oak:
Aging before bottling:
Trapani, Northwestern Sicily
200-400 (656-1,312 feet) above sea level
5.5 lbs per vine
Age of vines:
4-20 years old
Time of harvest:
Total yearly production (in bottles):
Intense ruby red with garnet reflections, the bouquet is ample and intense, recalling raspberries, blackberries and violets. Medium to full-bodied, mouth-filling and well-balanced, rich flavors, firm structure and silky texture.
Best served at 16-18 °C (60.8-64.4 °F).
An excellent complement to red meat and cheeses.
13.5% alcohol by volume, dry extract: 29.23 g/l, total acidity: 5.05 g/l; residual sugar: 1.5 g/l; pH 3.6.