Vinification
The grapes of this noble and extremely versatile vine are harvested in the middle of September, trying to privilege the safeguard of freshness, fruit, and balance among the components, bringing to the winery a raw material that is ripe at the right point, which can express power and structure, but also the varietal character of Merlot. The vinification is done essentially, taking advantage of a long stay on the skins (about 21 days), to ensure body, structure, and personality to our wine. Fermentation is carried out at a controlled temperature of 28 - 29 °C. At the end of the fermentative process, racking and pressing take place, then the wine undergoes malolactic fermentation in vitrified cement tanks and is racked a couple of times before being transferred into the wood.