Merlot

The wine is made on the skins with a long maceration at a controlled temperature. Following the malolactic fermentation process, the wine is aged on fine lees on stainless steel tanks, then blended before bottling.

Deep ruby red color; bouquet of complex woodland aromas, from the wild blackberry to the prune and black cherry, with vegetal notes and then spicy cloves, juniper, pepper, rose, sandalwood, faded flowers and tobacco. The taste is elegant with a well balanced softness and freshness, juicy and spicy ending.

Excellent with guinea fawl, it is perfect with typical Italian recipes like pollo alla cacciatora and frico (cooked Montasio cheese)