Principi di Porcía - Fattoria 6 Gigli - Merlot

Sylvoz. The clusters are de-stemmed and the grapes gently pressed. The must ferments with cultured yeasts in steel fermenters for 3-5 days at 28-32°C with regular pumpovers and délestage. The wine is then pressed off and racked into steel tanks for malolactic fermentation and maturation in steel.  Bottle ageing 2-3 months.  

Azzano Decimo- Pramaggiore

Altitude: 15m above sea level

Vineyard Exposure: North-South

Soil Type: Deep soil with a silty-clay loam texture, sub-alkaline with moderate limestone

Harvest: 40.28 hectares in production, 3,800 vines per hectare density, 12,000kg yield per hectare, 20,000 bottles average annual production, 10 years average vineyard age

Excellent when partnered with lighter meats and heavier meat stews, with lamb, veal 'alla parmigiana' and medium-aged cheeses.

Analytical Data: Total acidity: 5.00 g/l, pH: 3.48, Dry extract: 21.50 g/l, Total SO2: 72 mg/l (legal maximum: 160 mg/l)

Alcohol Content: 12.5% vol.