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GRAPE VARIETIES: Merlot single variety.
SOIL: medium textured with patches of gravel.
TRAINING SYSTEM: mainly single Guyot with 4,000 vines per hectare, with cluster pruning to limit the yield, to achieve wines that are more structured and have a longer aging potential.
VINIFICATION: fermentation and maceration with the skins at a temperature between +10° and +28°C, for 10 days.
AGING: the wine ages in stainless steel vats for 2 months, then for 14 months in Slavonian or French oak barrels, and finally, once bottled it undergoes further aging for 6 months before release.
ALCOHOL: 13,00 %
RESIDUAL SUGAR: 1.50 g/l.
TOTAL ACIDITY: 4.70 g/l as tartaric acid.
EXTRACT: 28 g/l.
COLOR: more or less intense bright ruby red.
BOUQUET: in the mouth it is well-defined, caressing with distinct notes of morello cherry and violet followed by hints of spice.
TASTE: in the mouth it is dry and displays a good body. It is appropriately tannic, warm, well-developed with a nice long aftertaste.
PAIRING: goes very well with game and grilled meat dishes, excellent with cured meats and hard cheeses.
SERVE: at a temperature between +18° and +20°C. Uncork half an hour before serving.
CONSUMPTION AND AGING POTENTIAL: this wine has great aging potential, 5 to 6 years if stored in proper conditions.
BOTTLE SIZE: 0,750 L – 0,375 L