" Merlot "

Grape variety: Merlot 100%
Soil hilly soils of Pliocene and Holocene origin with rather clayey soil rich in calcareous skeleton and travertine
Vine training system Cordon trained simple
Vine density 5000 vines per hectare
Grape yield 6000 kg per hectare
Harvest first half of September
Crushing destemming with partial crushing of the berries
Fermentation in steel tanks; controlled temperatures
Temperature fermentation: 26-29 °C
Duration fermentation/maceration: 15 days
Maceration on the skins
Malolactic fermentation spontaneous
Maturation 18 months in oak barrels (second passage)
Bottle ageing 6 months
Initial serving temperature 16-18 °C

Pure Merlot. This is already enough to imagine its aroma, its structure and its alcoholic content, which are blended in order to create a poetry for the senses. After its vinification in steel, it continues its fermentation in allier’s oak barriques, which are never completely new, for about 11 to 12 months, in order to refine it, without exaggerating the wood’s aromas.

The name’s etymology: the latin adjective “venustas” could be translated today as “beauty”, but it was originally referred only to art and women.

1.250 bottles of 0,750 lt. are produced, but this wine finds its best expression in the 30 jeroboam (bottles of 3 lt.), each one is closed with sealing-wax, strictly by hand.

Download Specification