The Merlot grapes are selected from organic vineyards in Coriano, (province of Rimini) in Emilia Romagna region. The vines are trained using the Guyot system. The plants are an average of 15 years old, with a yield of approximately 1.8-2kg per vine.
HARVEST AND APPASSIMENTO
The bunches of grapes dry naturally on the vines for approximately 10 days before being carefully picked by hand in the second half of September.
After de-stemming, the grapes are not crushed, so they remain whole, reducing damage to the skins and optimizing colour extraction. Fermentation takes place at a controlled temperature of 25°C for 7 days.
Frequent pumping over and rack and return are carried out in the early stages of fermentation to achieve a gentle extraction of aromas and tannins.
After racking, malolactic bacteria are added to induce malolactic fermentation.
20% of the wine in American oak barriques for 6 months.