Merlot counts to the noble vine varieties as such. The Merlot vine variety has been cultivated since the 19th century in Friuli Venezia Giulia, so that it has become also in this region one of the most important vine varieties. My trips to Bordeaux and meetings with local winemakers gave me many suggestions for my "Rosso". The fine clay soils of the Friuli Grave area, as we know since many decades, are suitable for this delicate French vine variety. In the meantime the Merlot counts to the best grapes of my vineyard called "of Angelo". The grapes out of which I produce my "Rosso" are handpicked and selected.
My father planted this French Merlot vine variety in 1972. Since 35 years these vines have been given a balanced production that is characterized by a restrict grape yield, high quality and concentration. Short pruning and green harvest are only a few example of the measures which are taken in the vineyards, in order to reduce the grape yield and to obtain the best quality. The handpicked grapes are immediately removed and fermented. Refinement takes place 80% in barriques and 20% in oak tonneaux and lasts 13 months. Continue ...

Merlot counts to the noble vine varieties as such. The Merlot vine variety has been cultivated since the 19th century in Friuli Venezia Giulia, so that it has become also in this region one of the most important vine varieties. My trips to Bordeaux and meetings with local winemakers gave me many suggestions for my "Rosso". The fine clay soils of the Friuli Grave area, as we know since many decades, are suitable for this delicate French vine variety. In the meantime the Merlot counts to the best grapes of my vineyard called "of Angelo". The grapes out of which I produce my "Rosso" are handpicked and selected.
My father planted this French Merlot vine variety in 1972. Since 35 years these vines have been given a balanced production that is characterized by a restrict grape yield, high quality and concentration. Short pruning and green harvest are only a few example of the measures which are taken in the vineyards, in order to reduce the grape yield and to obtain the best quality. The handpicked grapes are immediately removed and fermented. Refinement takes place 80% in barriques and 20% in oak tonneaux and lasts 13 months.
My "Rosso" is characterized by its intense ruby red colour with dark garnet red reflexes. It has a very intense and complex bouquet. On the nose the first impression are warm, expressive tobacco, cacao and coffee notes. Gradually one perceive spice aromas like star anise, black pepper and salt. From the range of fruit flavours one recognize plum and dark berry. Before consumption of such a complex wine we recommend to decant it or to open it up at least for 2 hours. The aromatic range of its bouquet is also perceived on the palate. It is a full wine: its powerful tannins, paired with a good alcoholic content and a balanced acidity, are the base for an optimal maturation. Its fine touch of bitter almond makes its final stronger. All this make it to the ideal accompanist for red meat, seasoned cheese and ham specialities.
We recommend a serving temperature of 14° C and a great opened glass. Back