Product Description:

"The di Lenardo family has cultivated vines in Friuli-Venezia Giulia since the early 1800's. Quality took a leap forward in 1987, when the family decided to only use estate grown fruit. In 1998, winemaker Massimo di Lenardo took charge of the wine production, placing greater emphasis on viticulture and vinification. In the vineyards, he increased vine density, began severely pruning and experimented with different clones until he found those particularly suited to the family's terroir. Electronically controlled temperature during fermentation and other cellar improvements have enhanced the quality of the wines. Whole berries are gently crushed in a pneumatic press. After the first racking, the must is transferred to fermentation vats and the wine remains on its lees until bottling. With the exception of Toh! and Sauvignon Blanc, all the wines undergo malolactic fermentation." - Importer's Notes

Merlot IGT Venezia
Once the grapes have been separated from the stems , the cool temperature maceration / fermentation phase is completed within around 10 days. The wine is left to settle after the pressing process, then it is racked into stainless steel tanks where it goes through the natural process of malolactic fermentation, which is the conversion of harsher Malic acid to a softer Lactic acid. The presence of Lactic acid promotes a subtle rounder wine that is pleasantly mellow and less abrasive to the palate.

A bright, pretty shade of attention grabbing ruby intensity. The pallet is puréed raspberries and strawberries with a clean and youthful lengthy finish. Slightly vegetal both on the nose and the palate when yung , but capable of a long ageing and a development of a rich bouquet.

A fine accompaniment for hearty vegetable and / or red meat stews. The fruitiness makes it a very good match for flavourful Indian style fare.