Merlot

Vineyard and terroir

The wine comes from the estate’s very old Merlot vineyards. The age of the vines gives it sufficient structure to be enjoyed on release or developed further in the cellar.

Grapes

100% Merlot.

Vinification

The grapes are destemmed and crushed before alcoholic fermentation in maceration vats. Punch-downs, rack-and-returns and pump-overs are alternated over 10–12 days. At devatting, the wine is transferred to stainless-steel tanks and the pomace is pressed. Malolactic fermentation is completed in steel.

Ageing

The wine matures in large 25 hl oak barrels and once-used barriques. It is blended after 12 months and bottled the following month.

Tasting profile

Exuberant aromas of briary fruit and wild berries lead into a structured palate with balanced tannins and a persistent finish. Its broader stylistic character is soft, juicy and enveloping, with balanced acidity and defined yet velvety, rounded tannins that soften further with ageing.

Serving and pairing

Serve with fat-rich cured meats, cheeses and hearty red-meat dishes.

Label / history

The name Merlot is associated with the Italian word merlo, meaning blackbird, a bird said to be particularly fond of the variety’s berries. The WEART label merges woman and blackbird: feathers flow into the dancer’s dress in a supple movement, expressing the project’s connection between wine, movement and synaesthesia.