Wine datasheet
Collio Rosso
RedMont

Variety • Merlot
Clone choice / mass selection • clones and massselections
Altitude • 90 m above sealevel
Exposure • south/est
Training system • guyot and cappuccina
Density per ha • 4000 vines
Planting year • 1974 / 1984
Grape harvest
the grapes are collected on the basis of sensory analysis in the pre-harvest period: maximum maturation of skins and tannins is sought

Soil type
alluvial plain with marl deposits on the surface

Vinification
this wine ferments at a controlled temperature of 26°C. It remains on its skins for a period of 20 days during which the extraction of colour and structure by means of simple manual punching of the cap is favoured

Maturation
it is refined in small oaken barrels with 500 l capacity where the malolactic fermentation takes place for a period of 14-16 months, at the end of which it is bottled without filtering to preserve to the maximum its integrity. It is refined in the bottle for at least 4 months

Serving temperature
18°C