Terroir: Selected grapes come from the most renowned regions of Italy. Mainly clay soils.
Vinification: Only fully mature grapes are used, in order to achieve the maximum expression of Merlot’s varietal character. The grapes are hand-picked and left to macerate with the skins for about 15 days. The wine is fermented in temperature-controlled stainless steel tanks and then undergoes malolactic fermentation. 10% of the wine is aged for 4 months in both American and French oak barrels before blending and bottling to add structure and character.
Deep ruby red color. Vibrant, complex aromas with typical fragrant hints of hay. On the palate, stylish spice (vanilla, cinnamon), fruity hints of blackberries and raspberries, and a lingering finish on notes of licorice and berry jam.
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