Merlot DOC Piave
Soil and vineyards
Clayey soil, rich in mineral salts; planting density of 5,000 vines per hectare, with Guyot pruning, for a limited yield per hectare.
Manual harvesting in the second week of September.
Vinification and ageing
The manual harvest begins once the grapes have reached the optimum levels of total acidity, sugars and phenolic maturity; they are then destemmed and crushed. The fermentation of the must is then carried out, in contact with the skins, for 7 days, at a controlled temperature (28°C) in stainless-steel tanks. After devatting, the wine is aged in stainless-steel tanks until malolactic fermentation is complete (around 8-10 months). After in-bottle ageing for 6-12 months, the wine is ready to be released onto the market.
Complete maturation is reached after around 4 years of in-bottle ageing.
Intense ruby-red colour, the bouquet is immediately captivating, very complex, fresh, with red berry fruit (blackberry, blueberry, black cherry) to the fore; full-bodied and warm on the palate, with great persistence of the same notes found in the bouquet.
13% by vol.