A memorable wine. Popped and poured with plan for slow-oxygenation for the evening. Drank this beauty over the course of 7 hours.
15% alc. Marvelous out of the gate ... Not quite like anything I have had before. Hard to really describe (for me)... better to just get some and taste it.
Palate is red currant, spice and mineral with beautiful tension between acidity and fruit that lends a fascination to the wine ... nose is closed at first with a slight funk that dissipated over the first hour.
Over the course of the next 4 hours the wine gained serious presence ... one of those wines that has amazing depth... ... really opening up with floral aromatics and a bit of creosote.
After almost 7 hours, it was really taking off. I have no doubt that this wine would be amazing on day 2,3 and beyond... alas, couldn't resist finishing off the bottle.
Vineyards are mixed limestone and basalt soils.
Varietals are 55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Nebbiolo, Croatina, Sangiovese...
- Grapes are pressed immediately after harvest
- After 3 to 4 days of maceration, primary fermentation starts with indigenous yeasts
- Wine is racked and then sits until February
- Wine is racked onto the lees of the Amarone which starts a second alcoholic fermentation (ripasso)
- After 2ndary fermentation, the wine is racked into large Slavonian oak barrels for seven years
- After 3 to 4 days of maceration, primary fermentation starts with indigenous yeasts
- Wine is racked and then sits until February
- Wine is racked onto the lees of the Amarone which starts a second alcoholic fermentation (ripasso)
- After 2ndary fermentation, the wine is racked into large Slavonian oak barrels for seven years
I believe that Merlo translates to "Blackbird" ...
Paired with wild mushroom agnolotti for dinner, followed by cheese course (Asiago, Parmesan Reggiano) with fruit (fresh mango) and a bit of dark chocolate with espresso later in the evening.
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