Classification

Merlot

Production area

The soil of the Collio DOC is a mixture of marls and sandstone from the underlying stratified layers, and usually it is clayey in the higher grounds and finegrained at the foot of the hill slopes.

Training system

Guyot

Yield per hectare

4000-7000 vines/ha

Secondary fermentation

Fermentazione: con macerazione sulle bucce e frequenti rimontaggi si svolge in tini di legno e di acciaio inox a temperatura controllata di 26-28°C per circa 10 giorni. Affinamento: segue un periodo di affinamento di almeno 10-12 mesi in barriques di rovere francese di secondo passaggio. Dopo l’imbottigliamento segue un ulteriore affinamento in bottiglia.

Winemaking

Fermentation: Temperature controlled fermentation (26-28°C) occurs in wooden and stainless steel vats with maceration on the skins and frequent pumpovers for about ten days. Aging: The wine ages in second-fill French barriques for at least 10-12 months. At the end of barrel aging, it undergoes further aging in the bottle.

Pairing

It complements hearty legume soups, poultry game, and savory cheeses.

Serving temperature

18°C

Alcohol Content

13.5 %vol

Sugar Content

2 g/l

Acidity

5 g/l

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