• Grapes: Merlot

• Training system: double curtain

• Stumps per hectare: 6000

• Soil: medium mixture, moraine origin, calcareous/clayey and stony

• Altitude: 140-160 m/above sea level

• Harvest: second and third decade of September

• Yield: 100 q.li/Ha

• Soft pressing, vinification in red with submerged cap method with daily periodic pumping overs at controlled temperature (20-22°C). Bottled in sterile line with cork vacuuming system

• Colour:  light purple red

• Bouquet:  fruity with hints of strawberry and raspberry, slightly spicy

• Taste: soft, with typical sensations of red fruit

• Alcohol content: 12% vol

• Net dry extract: 23 g/l

• Reducer sugars: 5 g/l

• Total acidity: 5,3 g/l

• Total sulphites: 90/110 mg/l

It is recommended with grilled red meats and venison, roasts and aged cheeses

Service notes: uncork 1 hour before to consume, serve at 16-18°C