The three grape varieties are harvested and vinified separately as they ripen at different times. Merlot tends to ripen early and is the first to be picked; then comes Teroldego and Schiava around late September or early October. After the grapes have been carefully selected they are destalked, crushed, and undergo alcoholic fermentation in stainless steel tanks at a controlled temperature of 75-79°F. Schiava spends around 4-5 days in contact with the skins, Teroldego 6-7 days, and Merlot 9-10 days. Finishing also takes place in stainless steel, for a period of 5 months. The three varieties are then blended together in the appropriate proportions.
Red meats, pastas prepared in rich sauces, pizza and hearty vegetarian entrees.
Sign Up for our Newsletter and Save Don't miss out on our specials. Sign up for our exclusive email offers and save up to 75%! Enter your email address below.