Stemmari
Merlot
Sicilia DOC
Stemmari
Merlot
Sicilia DOC
Production area
Sambuca di Sicilia, in the province of Agrigento. It prefers drained terrain with little sunlight in order to protect the delicacy of and fragrances of its fragile bouquet. The type of farming is “Espalier”, used with an average density of planting where there are 4500 plants per 2.5 Acres.
Bouquet: ample and intense, with aromas of red ripe fruit like cherries, raspberries, and blackberries with nuances of red fruit marmellade. It is surrounded with spicy notes that are derived from the aging in wood.
Flavour: if is a medium bodied wine that expresses a covered softness and very soft tannins.
Pairings: it pairs well with seasonal cold cuts, vegetable soup, grilled meats, roasts, boiled meats and savory cheeses. Its delicate strucure and the light character of fragrant fruit makes the Merlot the ideal companion for a dish that would ordinarily not be easily paired like a timbale of tagliolini and artichokes.
Grapes
Merlot
Characteristics
Colour: ruby red with slight reflections of violet.Bouquet: ample and intense, with aromas of red ripe fruit like cherries, raspberries, and blackberries with nuances of red fruit marmellade. It is surrounded with spicy notes that are derived from the aging in wood.
Flavour: if is a medium bodied wine that expresses a covered softness and very soft tannins.
Pairings: it pairs well with seasonal cold cuts, vegetable soup, grilled meats, roasts, boiled meats and savory cheeses. Its delicate strucure and the light character of fragrant fruit makes the Merlot the ideal companion for a dish that would ordinarily not be easily paired like a timbale of tagliolini and artichokes.
Alcohol content
13,5%
Serving temperature
16-18°C
Vinification
It is a varietal that matures around the middle of September. Collected from the grapes of perfect phenolic and aromatic maturity. De-stemming and alcoholic fermentation with the skins occurs for several days. Malolactic maturation occurs with selected bacteria, then finally a long maturation in French barriques that are at least 2-3 years old.
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