Merlot - Cabernet Sauvignon
Cultivation and Winemaking
The relatively cold climate of the Adam region allows the Merlot grapes to reach high levels of ripeness, while maintaining their varietal character, a combination of red fruit aromas and soft but distinct tannins. Thanks to organic farming and low yields, the production of high quality grapes is ensured, which are harvested by hand and are subject to strict sorting. In the winery, the grapes go through a period of pre-fermentation extraction at a temperature of 10-12 oC, which results in more color and better quality aromatic substances, while after the end of fermentation the wine remains in contact with its wine sludge for 6 months. After the end of the maturation, which lasts a total of 12 months in French barrels, a quantity of Cabernet Sauvignon is added, which is cultivated and vinified in the same way. The result is a wine with a strong aromatic character and rich body.
Winemaker's note
A wine with deep red color and purple highlights. On the nose, the juicy aromas of red fruit are mixed with notes of black pepper and dark chocolate typical for Merlot. In the mouth, the concentrated taste and velvety tannins create a round body, which is enriched by the spicy finish.
It goes extremely well with rich meat-based dishes such as Bolognese spaghetti and beef in red sauce, but can go just as well with pizzas, cold cuts and ripe yellow cheeses. It is served at a temperature of 16-18 oC and is ready to be consumed immediately, but it can gain in complexity by staying in the bottle for another 5 years.
