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Merlot – Visum
d

Ctra. de Sant Sadurni a Ordal, Km.4
Els Casots – 08739 Subirats – Barcelona
Tel. +45 145 66 37

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Merlot

70 lei

A dense, full-bodied wine, with predominant notes of berries, black cherries, prunes and raisins along with soft tannins, with a well-balanced structure of moderate acidity make a complex wine with great potential for aging.

  • Appearance: Garnet Red.
  • Smell: intense bouquet of persistent aromas of berries, black cherries, prunes and dates and raisins.
  • Taste: Intense, enveloping, pleasant, fine lemonade tannins integrated in a complex structure, long and silky post taste.
  • Serving: at 14 -16 C degrees, along with beef or game preparations.
  • Type of grape: Merlot.
  • Type of wine: Red, dry, DOC – CMD Dealu Mare.
  • Vol. Alc.: 15.3%.
  • Production Area: Dealu Mare – Valea Calugaresca Vineyard.
  • Region: Piedmont, calcareous area with southern orientation. Elevation 300 m.
  • Winemaking: Grapes were harvested by hand in crates, unstemmed and left to soak-ferment for 21 days in stainless steel tanks.
  • After perfecting the malolactic fermentation (MLF), the wine was matured in oak barrels for about 18 months and then stabilized,
    conditioned and bottled.
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Description

A dense, full-bodied wine, with predominant notes of berries, black cherries, prunes and raisins along with soft tannins, with a well-balanced structure of moderate acidity make a complex wine with great potential for aging.

  • Appearance: Garnet Red.
  • Smell: intense bouquet of persistent aromas of berries, black cherries, prunes and dates and raisins.
  • Taste: Intense, enveloping, pleasant, fine lemonade tannins integrated in a complex structure, long and silky post taste.
  • Serving: at 14 -16 C degrees, along with beef or game preparations.
  • Type of grape: Merlot.
  • Type of wine: Red, dry, DOC – CMD Dealu Mare.
  • Vol. Alc.: 15.3%.
  • Production Area: Dealu Mare – Valea Calugaresca Vineyard.
  • Region: Piedmont, calcareous area with southern orientation. Elevation 300 m.
  • Winemaking: Grapes were harvested by hand in crates, unstemmed and left to soak-ferment for 21 days in stainless steel tanks.
  • After perfecting the malolactic fermentation (MLF), the wine was matured in oak barrels for about 18 months and then stabilized,
    conditioned and bottled.

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