Merlot has been cultivated in Veneto and Friuli since the mid-19th century and has become naturally acclimatised to the area, producing smooth, full-bodied wines in the mould of right-bank Bordeaux.
The last of the red grapes harvested in the Poggiobello estate each year, this gets fermented at ambient temperature in stainless steel before being matured in oak casks for around four months. Intense ruby red in colour, the nose is a summer berry bounty of red cherries, mulberries and black plum, with herbaceous notes and just a hint of vanilla. The palate is smooth and rounded with dark fruits to the fore but with a cleansing acidity and fine length.
Seriously good with cured meats and mature hard cheeses.
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