MERLOT Doc Piave

Production area:

Merlot – like Cabernet franc and sauvignon - originally comes from the Gironde department (Bordeaux). It rapidly became very popular in northern Italy, especially in the Veneto region, where it soon became one of the most widely planted varietals, thanks to the good quality of its wine and the rustic nature of the vine.

Vinification system:

Red vinification, with maceration lasting 10-12 days at a temperature close to 30°C to favour the dissolution of the colouring substances contained in grape skins. A short maceration process allows to produce a wine that is wonderfully drinkable from early on.

Chemical characteristics:

• Effective alcohol level: % vol. 13.00 +/- 0.50
• Sugar: g/l less than 2.7
• Total acidity: g/l 5.30 +/- 0.30

Organoleptic characteristics

• Colour: Ruby red, with violet shades.
• Aroma: Its aroma includes scents of red fruits - such as cherry, wild black cherry and raspberry – together with the scent of oriental spices (cinnamon). Aged Merlot may have a slight flavour of leather and meat.
• Flavour: It has a balanced, harmonious and persistent acidity, fullness of flavour and a dry aftertaste.

Nutritional value

• 1 g of alcohol: 7 Kcal
• 1 l of dry wine at 10°: 600 Kcal
• 1 g of sugar: 4 Kcal.
• Serving suggestions: An excellent match for poultry and red meat courses, as well as for semi-mature cheese.
• Serving temperature: at 18-20° C.
• Storage: Store in a cool place, away from the light and heat.
• Packing and marketing: 0.750-l glass bottles inside boxes of 6 or 12 bottles each. Palletised in europallets: 50 boxes with 12 bottles each (10 per layer); 100 boxes with 6 bottles each (20 per layer).