NAME: PIAVE DOC MERLOT Reserve – red

ALCOHOL CONTENT: 13 % volume.

GRAPE VARIETIES USED: Merlot 100%

PRODUCTION AREA AND EXPOSURE: vineyards of Campo di Pietra in the Piave River basin south-east of Treviso. The vines have an average age of 30 years and face both south and west.

SOIL TYPE: caranto and alluvial. The former is a type of soil which derives from the weathering of sedimentary rocks, while the latter derives from deposits of pebbles and gravel carried along by running water, and is therefore deep, stratified and particularly permeable.

TRAINING SYSTEM: Guyot and Sylvoz

VINTAGE: in order to improve quality, in generous years green harvesting is practised; the thinning out of the bunches while still green guarantees greater nutriment for the remaining grapes. The grapes are harvested when fully mature or even slightly later, generally at the end of September. 

VINIFICATION: the grapes arestripped and crushed, then macerated for around 20 days, with daily délestage. Malolactic fermentation is completed after alcohol fermentation in barrels.

MATURATION AND AGEING: in French oak barrels for 18 months, followed by bottling and further ageing in the bottle.

ORGANOLEPTIC CHARACTERISTICS: the quality of the grapes, the vinification process - which carefully respects and preserves the characteristics of the plant in terms of stylishness and structure – the ageing tecniques and the quality of the types of wood used have madeMERLOT a wine with a distinctive structure and a charming, velvety, seductive flavour. Ruby-red in colour, darkening towards garnet as the wine ages. Intense, vinous aroma typical of varietal wines, become increasingly pleasant as the wine matures. Crisp, full-bodied, well-orchestrated flavour, with just the right amount of tannin.

SUGGESTED PAIRINGS: roasted red meats, game, meats cooked on the spit.

HOW TO SERVE: at a temperature of 16–18°C in large, good-quality red wine glasses.