|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|
|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.