MERloT I.G.T. VALLAGARINA

The vine was planted in 1983 and trained as a simple Trentine pergola (5.200 stumps/Ha). Pruning is quite sharp and the yield is low, about 100 quintal/Ha, then the plant is thinned, the leaves are removed together with the damaged berries.

GRAPE PROCESSING - FERMENTATION - FINING
The grapes are harvested by hand, put in boxes and transported in the cellar in order to be transformed into wine, a blend of Merlot 90% and Lambrusco a Foglia Frastagliata 10%.
The grapes are destemmed, pressed and put in steel tanks where selected yeasts are being inoculated. Here the juice ferments for 10-15 days, the cap is punched down 4 times daily, while the temperature is monitored (25-27C°) by thermic tanks. After this “tumultuous” fermentation, follows a post-fermentation maceration of 6-8 days. The wine is now allowed to refine for 3-4 months, then follows the clarification process with bentonite, then it is filtered with carton pads, and, finally, the wine is bottled and left to rest for a few months until reaches the right balance.