This fruit was picked in mid february 2011, following a perfect warm growing season.
It was cold soaked for 2 days then fermented in open fermenter for 6 days with cap plunging. After fermentation, the wine was pressed to barrels. Malolactic fermentation was carried out in oak, followed by maturation in American & French oak barriques for 24 months.
An attractive deep ruby red colour, exhibiting redcurrant, plums, mocha, dried herbs and spices. Medium bodied with a supple, fleshy mid-palate showing soft tannins and smooth finish. This merlot was left on oak for a further 12 months than its predecessor - see if you can spot the difference!
Merlot and Lamb are a match made in heaven and it is just sensation all with all things Italian!