Creà Merlot Trentino Superiore

VINIFICATION AND AGEING

Harvest The grapes were harvested by hand on

on 1 October by selecting the bunches and excluding those

not perfectly ripe: the intact grapes were placed in

small containers and transported quickly to the winery.

Vinification The grapes were immediately destemmed. The

alcoholic fermentation took place in special vinificators

steel tanks at a temperature of around 23 °C with

maceration on the skins for 18 days.

Ageing At the end of the

malolactic fermentation and after a couple of racking, the

wine was placed in barriques and tonneaux made of mainly French oak

mainly French oak for ageing. 

Area of origin Earlier areas to allow the

best ripening of the grapes: in particular the slopes

of Monte Brione. These are areas exposed

south-facing areas that enjoy many hours of light

light and optimal microclimatic conditions.

Grape varieties used Merlot with 2% Cabernet

Franc.

Soil type Heavy, medium-textured soil,

characterised, however, by a high clay content and

tending to lime.

Guyot training system.

Production 70-80 quintals of grapes per hectare.

ANALYTICAL DATA

Alcoholic degree 13.41% vol.

Sugars 0.4 g/l.

Total dry extract 28.1 g/l.

Total acidity 5.59 g/l.

pH 3.52.

Contains sulphites.

RECOMMENDED PAIRINGS

- Roast and braised red meats.

- Game dishes.

- Hard cheeses.

SERVING TEMPERATURE

Serve at 18 °C, in wide glasses.