Merlot

Grapes

Merlot.

Vinification

The grapes are destemmed, then undergo cool-temperature maceration and fermentation for about 10 days. After pressing, the wine settles before being racked into stainless-steel tanks for natural malolactic fermentation. Conversion of malic acid into lactic acid gives the wine a rounder, softer and less abrasive palate. The bottle is closed with a composite DIAM cork.

Technical data

IGT Venezia Giulia. Production is 30,000 bottles.

Tasting profile

Bright, eye-catching ruby in colour. Puréed raspberry and strawberry define the palate, followed by a clean, youthful and persistent finish. The wine can show a slight vegetal quality on both nose and palate when young, then develop a richer bouquet through extended ageing.

Serving and pairing

Serve at 18 °C. Pair with tomato-based pasta, particularly preparations with pancetta, bacon or mushrooms; grilled chicken; fennel-seasoned sausage; spaghetti and meatballs; lasagne and other baked dishes; beans with smoked ham or chorizo; crispy duck; braised short ribs; pork; rabbit; herb-seasoned veal, pork or lamb chops; steak; beef Wellington; roast lamb; or guinea fowl. Earthy vegetables and cooked tomato dishes are also suitable. Cheese options include Asiago, Emmental, Havarti, Parmigiano-Reggiano, Grana Padano, Provolone and smoked Cheddar.