Taste
Palate pleasantly full, warm, robust, austere, but velvety, harmonious, ethereal, with a spicy aftertaste typical of partial aging in wood

Parfumes
When young it gives off a complex, intense, rich bouquet of freshly picked ripe fruit
When mature: more complex, slightly spicy and softer fragrances

Name
Merlot Ticino‍

Classification
DOC

Color
Deep red, ruby hues that tend to fade with time

Wine typology
Red
Contains Sulfites

Area of origin
Gambarogno Municipality, (2 km from Lake Locarno), Ticino, Switzerland

Alcoholic grade
13% Vol.

Procedure:

• Harvested by hand at the right stage of ripeness.
• Press-destemming every 30 minutes in horizontal winemakers with automatic temperature control.
• First cold skin maceration for 8 hours to enhance fresh aromas.
• Heating the mass to 26°C for color extraction and the start of alcoholic fermentation.
• Several daily cycles of processing the skins to soften the tannins.
• 50% of the wine racked directly into 3rd and 4th passage barriques and 30 Hl wooden barrels.
• Remaining 50% in steel. Batonage and lees processing are performed to improve roundness and complexity.
• Malolactic fermentation is completed.
• Bottling after blending in optimal proportion to give good structure, elegance, finesse and roundness.

Malolactic fermentation: Carried out in stainless steel and wooden barrels

Maturation: Stainless steel, wooden barrels and barrels of 3rd passage

Age barrels: 3rd passage barrique and used barrels

Wood type: French oak

Toasting level: Media

Ripening time: In wood 12 months

Minimum bottle aging: 6 months

Bottle type: Bordeaux

Aging potential: 5/8 years

Cork material: DIAM cork guaranteed with no cork taste

Grapevine: 100% Merlot

Land type: Fresh, deep and sandy

Processing: Methods of Integrated Production

Cultivation system: Double and simple Guyot

Year of planting: 1983

Yield per hectare: 80 q (55 Hl)

Harvest times: Late September

Collection method: Manual

Packaging: 6 bottles per box

Pairings: Soft with silky tannins, easy to pair with red meats, ragouts and not-too-mature alpine cheeses

Service: In large crystal glasses at 18° C