MERLOT DOC

Production area:

Merlot is very popular in northern Italy, especially in Veneto region; it is widely cultivated because of its good wines

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: 0.375-l glass bottles inside boxes of 24 bottles each. Palletised in europallets: 45 boxes with 24 bottles each (9 per layer).