MERLOT DOC FRIULI COLLIO

The harvest of the grapes is made exclusively by hand, during the optimum maturation period. The grape is stemmed and the must remains in contact with the skins for about 15 days during which 2-3 punches are made manually per day in order to facilitate the extraction of the components of the skins. After fermentation the must is drained and starts the ageing in oak barrels for at least 12 months, follows an ageing for 10-12 months in cement and a last period of at least 4 months in the bottle before being marketed. The intense ruby red colour, the nose is pleasant, spicy, with strong varietal hints of small red fruits. In the mouth is balanced, with good softness, particularly sapid and persistent. It is matched with red and white meats and cheese. It must be served at 18 °C. Contains sulphites