Characteristics
Our Merlot Barrique is a selection of our best Merlot grapes. Malolactic fermentation takes place in small oak casks, where the wine subsequently ages for 8–10 months. This enables it to acquire unmistakable oak tones, which underscore the characteristics of the wine rather than covering them. A deep ruby red wine tending to purplish. Slightly grassy nose with raspberry aromas when young; vinous with hints of forest fruits and cherry. Softens out with ageing, acquiring aromas of violet, Eastern spices, black pepper, cocoa powder and tobacco. Pairs with haute-cuisine meat dishes, charcoal-grilled meats, red and white roast meats, fancy poultry and game, mature cheeses like medium-mature and mature Piave, and medium-fat semi-hard cheeses. Serve at around 20° C to heighten the aromas and flavours.
Technical details
| Grape varieties | Merlot |
| Appellation | Denominazione di Origine Controllata Venezia |
| Year of planting | 2009 |
| Soil | gravelly silty sand |
| Vine spacing | 1.00 x 2.80 |
| Pruning | free cordon |
| Yield/Hectare | 7 t |
| Alcohol content | 13.00 % vol. |
| Residual sugar | 0 g/l |
| Acidity | 5.35 g/l |
| Ph | 3.5 |
| Pressure | 0 bar |
Vinification
Manual harvest at optimum technological and phenolic ripeness, crushing-destemming, the addition of cultured yeasts. Maceration for 6-7 days followed by drawing off the lees. Manual pump over. After primary fermentation, the wine is racked and transferred to 210-litre and 500-litre French oak casks for malolactic fermentation and ageing for 8–10 months, depending on the vintage. The various varietals are blended immediately prior to bottling, carefully assessing the characteristics of the casks available.
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