Winemaking Alcoholic fermentation and subsequent 30-day maceration. Maturation in 225-litre French oak barrels for 24 months before bottling. Characteristics Its grapes come from the old vineyards on the hill of Monte Carasso. The age of these trees, which are 45 to 50 years old, together with their limited yield of 600 gr/m2, results in an excellent raw material. The ultimate goal is to make a wine with high concentrations of aromatic substances and polyphenols, as well as ideal acidity. The grapes are left ripening on the vine for a long time; then, they are harvested and left to dry in the grape drying room for two weeks. When the target is achieved – that is, when 15-18% of their initial weight is lost due to water evaporation – we can proceed to make wine. Winetasting Deep ruby red colour; this wine boasts very complex aromas, as the Merlot grapes undergo a drying process (appassimento). You will find notes of blackcurrant, blueberry, violet, rose, nutmeg, fern and citron, with a long and fine aftertaste. Long ageing in oak barrels enriches it with toasty aromas (cloves, liquorice, tobacco and vanilla). Such intense and elegant aromas are confirmed on the palate. Its structure and complexity ensure excellent ageing. Best consumed within 6-9 years of bottling. Food pairing We recommend you to enjoy this wine with rich dishes or with Alpine cheese aged 12 to 24 months. For instance, Ticino capretto (young goat meat) with roasted potatoes and Swiss chard. In winter, it is great with all game meats, and sides such as chestnuts, Brussels sprouts, red cabbage and spätzli. | 
