La Merla

Varieties: 95% Merla grapes (local biotype of Canaiolo nero) and 5% Massaretta.

Vineyards: On clay soils rich in iron and lignite.

Training system: Low Guyot and “alberello” (bush vines) at an average planting density of 8,600 vines/ha.

Harvest: By hand, carried out in October and scheduled upon the ripening pattern of the different plots

Vinification: Soft systems to receive the grapes, light bleeding, maceration and fermentation in concrete vats. The different parcels are kept separate. Racking is carried out by gravity to which follows a one year aging in 20 hL Slavonian oak barrels.

Bottling: 18 months after harvest and release of the wine after another 8 months of aging in glass.