Merlot in purity, selected, during grape harvest, from the best vineyards in two high-hills area in Gambellara. The fermentation is spontaneous in open vats with 4/5 wine-crushing a day, which are reduced as the fermentation continues. The fermentation lasts for about 15 days and then the wine stills on the skin for 4/5 more days. After the racking and the pressing, the wine is decanted in old oak barrels for 18 months.
| Serve at | 16 – 18° C |
|---|---|
| Color | ruby red |
| Vineyards location | Gambellara – Vicenza – Veneto – Italy |
| Soil type | calcareous |
| Altitude | 100 meters above sea level |
| Training system | guyot |
| Harvest | first September week |
| Plants n. x hectare | 3500 |
| Vinification | spontaneus fermentation in 30hl oak barrels with 20 days of maceration on skin |
| Aging | 18 months in oak barrel |
