About this wine
Grapes
The Lagrein must is fortified with brandy made from Schiava and Lagarino.
Vinification
The Lagrein grapes are harvested at full ripeness and chilled in a cold room for 1–2 days. They undergo 5–6 days of maceration to intensify their aromas before fermentation. Fermentation is stopped in part of the must at 4–5% alcohol by adding brandy aged for more than 10 years. The distillation temperature is lowered to between −10 and −15 °C. After several days, the wine is blended and transferred to barrels previously used for “Divino” brandy.
Ageing
The wine matures for 8–10 months in the used “Divino” brandy barrels.
Tasting profile
The aroma is rich and harmonious. The palate has fruity flavours, gentle bitterness, and a refined balance between strength and sweetness.
Serving and pairing
Serve in small, tulip-shaped glasses.
Label / history
A new creation from Pojer e Sandri, “Merlino” was the first wine of its kind made in Italy.
