The brown clay loam soil with little organic content contributes to the exclusive personality of this great Merlot.
The grapes were harvested from Casalferro vineyard on September 8 to 12, 2016.
Fermentation in stainless steel tanks at a controlled temperature of 24°C-27°C (75.2°-80.6°F) with 14-18 days of skin contact.
18 months in tonneaus 30% new
22 November, 2018
Planted in: 1993 |Density: 5500-6600 plants/ha
Surface area: 5ha |Training: spurred cordon
Altitude: 400m |Clone: 181
Exposure: South |Rootstock: 420A
The autumn and winter were very mild this year, with below-freezing temperatures only in part of January. In the spring, temperatures were average, with the end of May and early June hot but humid. Summer was hot and dry. End-July and Mid-August rains gave some relief to the plants, helping them during the period of veraison. Harvest began in early September, with temperatures mid-to-high and a drop of as much as 10-15°C, at nights.
Alcohol: 14% vol. |Total acidity: 5,82 g/L
pH: 3,25 |Non-Reducing Extract: 29,05 g/L
Total Polyphenols (in Gallic acid): 2367 mg/L