Merlot - Insights
Soil Mainly sandy with presence of magnesium and silicium
Exposure facing South
Average vineyards age 21 years
Altitude 200 mt s.l.m.
Training system Guyot
Vine stocks per ha 4000
Yield per ha in Kg 4000
Average year production 3.000 bottles/year
Harvest By hand in small boxes.
Grape selection by vine and by vineyard according to the ripening
Vinification The grapes were produced in respect of the organic certification, with biodynamic methods. Crushing and destemming, fermentation with indigenous yeasts, skin maceration at 28/30° C for ten-twelve days, with daily pumping over for 16 days, malolactic fermentation in stainless steel vats
Maturing The wine is aged for 18 months in fine-grained barriques of first or second passage. Then it is assembled in stainless steel vats and left to rest in the natural cold throughout the winter months to achieve tartaric stabilization; it is bottled in two years after the harvesting.
Bottle Ageing At least 6 months before released