Grape: |
MERLOT |
Description: |
Bordeaux vine, widespread in the Marca Trevigiana. It was perhaps the first vine to be introduced from France. |
Production area: |
Marca trevigiana |
Classification: |
Indication gèographique typique “Marca Trevigiana” |
Method of cultivation: |
Sylvoz with 3300 vinestocks per hectare |
Hervesting: |
mid-September |
Method of vinification: |
extremely light maceration in contact with the marc for 8 hours |
Maturation: |
maturing in steel vats for approximately 3 months |
Characteristics: |
wine of varying light or dark pink colour |
Gastronomy: |
at table it is good accompaniment to omelettes. Excellent accompaniment to fish soups and broths, baked and casseroled fish |
Serving temperature: |
10-12°C |
Alcohol content: |
11,5% by Vol. |