Taste
A wine with great structure and persistence, elegant and harmonious body. Maturation in barrels accentuates complexity by imparting roundness and softness

Parfumes
When young: intense, ripe fruit, slight hint of vanilla
When mature: develops more complex notes of sweet tobacco and licorice

Name
Merlot Ticino

Variety
100% Merlot

Classification
DOC

Color
Deep red

Wine typology
Red
Contains Sulfites

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

Alcoholic grade
13.5% Vol.

Procedure:

• Harvested by hand at the right stage of ripeness.
• Press-destemming every 30 minutes in horizontal winemakers with automatic temperature control.
• Mass heating to 26°C for color extraction and start of alcoholic fermentation.
• Different cycles of processing the skins to soften the tannins.
• Direct racking in 1st and 2nd passage barriques.
• Yeast processing to improve roundness and complexity of the wine and also terminate malolactic fermentation.
• Maturation of 16 months in barrels after racking.
• Before bottling, blending between barrels in optimal proportion; seeking good structure, elegance, finesse and roundness, with light and soft wood.
• Bottling without stabilization and filtration, with possible light storage.

Malolactic fermentation: Barrel turn

Maturation: Barrel

Barrel type: French oak barrel

Age barrels: Barrels of 1st and 2nd passage

Ripening time In wood minimum 24 months

Minimum bottle aging: 12 months

Bottle type: Bordeaux

Aging potential: Over 10 years old (if well preserved)

Cork material: DIAM cork guaranteed with no cork taste

Land type: Fresh, deep, gravelly and sandy

Processing: Methods of Integrated Production

Cultivation system: Double and simple Guyot

Year of planting: 1967 e 1972

Yield per hectare: 60 q (40 Hl)

Harvest times: Between late September and early October

Collection method: Manual

Packaging: 6 bottles per box (all hand-wrapped)

Pairings: Easy to match despite tannins present, with good extracts. Excellent with red meats, ragouts and even aged alpine cheeses

Service: In large crystal glasses at 18°C

‍