Taste
Plump and muffled, fresh, light and balanced, glycerine in texture and with good persistence in the mouth

Parfumes
When young: essence of spring flowers tending to white
When ripe: of white fruit such as peaches

Name
White Merlot Ticino

Classification
DOC

Color
Paper white

Wine typology
White
Contains Sulfites

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

Alcoholic grade
12.5% Vol.

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Procedure:

• Manual harvest when the right stage of ripeness is reached.
• Press-destemming every 30 minutes in horizontal press.
• Soft pneumatic pressing of the skins.
• Must flotation.
• Heating of the mass to 26°C to have the start of alcoholic fermentation.
• At the end of alcoholic fermentation racking into thermoregulated stainless steel tanks, and processing on the lees.
• If necessary, malolactic fermentation is also completed.
• After racking, the wine still remains in the stainless tanks for at least a couple of months.
• Before bottling, blending is done among the different tanks and filtered.

Malolactic fermentation: Carried out in stainless steel tanks

Maturation: In stainless steel tanks

Minimum bottle aging: 3 months

Bottle type: Bordeaux

Aging potential: 3/4 years old

Cork material: DIAM cork guaranteed with no cork taste

Land type: Fresh, light and mineral

Processing: Methods of Integrated Production

Cultivation system: Simple Guyot

Year of planting: 1983

Yield per hectare: 90 q (63 Hl)

Harvest times: Late September

Collection method: Manual

Packaging: 6 bottles per box

Pairings: Excellent as an aperitif, or to pair with lake and sea fish, mixed fried foods, and fresh cheeses

Service: In large crystal glasses at 12°C

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