NOVELLO DI MERLOT - technical specification

CARBONIC MACERATION: The grapes are selected and picked by hand before undergoing carbonic maceration.
The clusters are placed inside special 50-70hl vats. Once a vacuum has been created, CO2 at 30° is pumped in for between 7 and 14 days.
The clusters on the bottom of the vat are crushed by the weight of the grapes, causing the must to be released. The native yeasts migrate from the skin to the pulp in search of oxygen and water, this initiating a process of intercellular fermentation.
VINIFICATION: At the end of the cycle, vinification on the skins gets under way using light pressing, followed by a further 3-4 days of fermentation.
AGING AND BOTTLING: The wine produced ages only briefly as it is intended for bottling by the end of December and consumption within a few months.
TASTING NOTES: This ready-to-drink novello offers up an intense, floral bouquet with cherry notes to the fore, betraying the type of grapes used to make it. Fresh, lively flavor.
MATCHING: With autumnal dishes.
SERVING RECOMMENDATIONS: Serve at 10-12°C.