Wine Profile

Vintage 2017

Variety Merlot

Denomination D.O.P. Friuli Isonzo 2017

Alcohol (% vol.) 12,5% vol.

Residual sugar Dry

Terroir Dry and windy site on a stony gravel plain with reddi- sh clay rich in iron oxide and aluminium

Grape 100 % Merlot

Training system Guyot

Pest control
Low environmental impact integrated pest management

Yields 9.000 lb/ha

Harvest period Late September

Harvest method Manual, in small crates

Vinification  e grapes are carefully destemmed and lightly crushed. Fermentation takes place in stainless steel tanks with frequent pumping over a period of about three we- eks, to extract pigments and aroma from the grape skins. en follows racking.

Ageing  e wine is matured into French oak barriques for eighteen months and then bottled and cellared for further six months in a temperature-controlled environment.

Tasting Notes

Appearance Brilliance and clearness of this wine well expressed as a corollary of an intensive Ruby red with purple highlights.

Nose The visual notes, of this young wine, are confirmed by hints of fresh fruit (small fruits especially red-rasp- berry, cherry), with delicate notes of freshly cut grass and streams of transparent spiciness (green and white pepper).

Palate Tasting denotes a good correspondence with nose, confirming the fruitiness (raspberry and cherry with addition of plum ashes red Amolo). Fresh wine, well managed tannins, adequate structure and beautiful persistence. Suggesting a correct aeration of this wine, we denote already the excellent drink.

Serving suggestions Although dedicated to meat dishes of farmyard animals or beef but also horse meat, it is a wine for the whole meal.

Serving temperature To be served in a warm environment, at 16-17°C. Recommended aeration after uncorking.

Wine Profile

Vintage 2015

Denomination D.O.P. Friuli Isonzo 2015

Alcohol (% vol.) 13,5% vol.

Residual sugar Dry

Terroir Dry and windy site on a stony gravel plain with reddish clay rich in iron oxide and aluminium.

Grape 100 % Merlot from old vineyards

Training system Guyot

Pest control
Low environmental impact integrated pest management

Yields 11.000 lb/ha

Harvest period Late September

Harvest method Manual, in small crates

Vinification The grapes are carefully destemmed and lightly crushed. Fermentation takes place in stainless steel tanks with frequent pumping over a period of about three weeks, to extract pigments and aroma from the grape skins. Then follows racking.

Ageing The wine is matured into French oak barriques for eighteen months and then bottled and cellared for further six months in a temperature-controlled environment.

Tasting Notes

Appearance Crystal clear and bright in an elegant ruby red finish with vivid borders and natural transparencies.

Nose Intense notes of red and black fruit flavours are dominating (raspberry, plum, blackberry) which perfectly complement the balsamic scents of the ageing woods.

Palate With good structure, fruity, convincing for its nose-palate correspondence, its full body and discreetly fine tannin level that gives it life. Although still evolving, already extremely enjoyable.

Serving suggestions Recommended serving with red meat or medium mature flavourful cheeses.

Serving temperature To be served in a warm environment, at 16-17°C. Recommended aeration after uncorking.

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