Wines and Oils of excellence, expression of the Territory of the Colli Lanuvini

Wines and Oils of excellence, expression of the Territory of the Colli Lanuvini

Plenilunio – IGP Lazio Merlot

11,50 VAT included

IGP Lazio Merlot

Made from 100% Merlot grapes, harvested manually. Plenilunio stands out for its decisive personality that is revealed in an intense red color. From the nose of good finesse and intensity, the taste is dry, full, and rightly tannic.

The wine strikes for the special softness of its tannins and for its extraordinary aromatic freshness. It combines perfectly with dishes of the typical cuisine of the area of origin, enhancing taste and tradition.

SKU vino-rosso-plenilunio Categories , Tag

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Description

IGP Lazio Merlot

Made from 100% Merlot grapes, harvested manually. Plenilunio stands out for its decisive personality that is revealed in an intense red color. From the nose of good finesse and intensity, the taste is dry, full, and rightly tannic.

The wine strikes for the special softness of its tannins and for its extraordinary aromatic freshness. It combines perfectly with dishes of the typical cuisine of the area of origin, enhancing taste and tradition.
Download Technical Sheet (PDF)

Organoleptic Test

Look
Clear.
Color
Intense and steady red.
Perfume
The wine presents those aromas always characteristic of Merlot: cherry, marasca, raspberry and cassis. The trouble in growing an early variety as Merlot in a warm environment is that the accurate harvesting date has to be detected and it is necessary not to wait longer.
Taste
Soft and dry on the palate. In the finish, notes of mint and liquorice, which result from the synergy between bottle refining and territory, are sensed. The wine strikes for the special softness of its tannins and for its extraordinary aromatic freshness.
Pairings
It couples perfectly with dishes of the typical cooking of the region, enhancing both flavour and tradition.

Technical Informations

Production Area
Lanuvio
Grapes
100% Merlot
Stump density/ha
4.200
Soil type
Clayey, sandy
Altitude
180 m a.s.l.
Vineyard exhibition
S-W
Residual sugar
Production
Harvest by hand in perforated boxes of KG 15 cad. Stemming-pressing and pre-fermentation cold maceration (cold soak) for 12 hours. Addition of selected yeasts. Thermo-regulated (24-26°C) alcoholic fermentation. Soft pressing and selection of different wine fractions. Malolactic fermentation in stainless steel. Cold tartaric stabilisation in the month of May. Blending during the Summer following the vintage.

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