VARIETY AND GRAPE VARIETIES: 60% Merlot – 40% Cabernet Sauvignon;
PRODUCTION AREA: Lison Pramaggiore;
SOIL – ALTITUDE: medium-textured, cool soils with an altitude of 100-200 meters above sea level;
VITICULTURE: espalier training form, with a density of 3800 plants/ha and production of 10 tons/ha.;
HARVEST: separately each vine was harvested by hand according to its phenolic and technological maturity;
VINIFICATION: each grape variety is vinified separately with destemming of the grapes, contact of the skins with the must for 5-7 days in steel vats at a T° of 25°C, separation of the skins and transfer of the must into steel tanks for completion of alcoholic fermentation and subsequent malo-lactic fermentation;
AGING – STORAGE: The wines are separately aged in French oak barrels for about 10 months and then blended. Before release for consumption, the wine is aged in bottles for 30 days. Storage in a cool place at a T° of about 12-14°C;
COLOR: deep ruby red with garnet reflections;
BOUQUET: intense, fruity, pleasantly spicy aroma with light vegetal notes;
TASTE: round, soft, with great structure and excellent body and persistence;
GASTRONOMIC ACCOMPANYMENTS: red meat and game dishes and aged cheeses.


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