Description
This red grape variety, originally from Gironde, has become very popular internationally, establishing itself in Friuli Venezia Giulia and in particular in the Friuli Colli Orientali DOC area, its best expression. It has been mentioned since the 18th century, but in Friuli it was described only at the end of the 19th century in the area of Cividale and in a 1921 exhibition. As early as 1933, Professor Dalmasso tasted excellent samples, as he wrote in “Agricoltura Friulana”, and after the Cividale Exhibition he considered Merlot a grape suitable for making wines for ageing as well.
Details

Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour

Pairings
- Start up year: 2015
- Oenologist: Luca Sirch
- Bottles produced: 650.000
- Hectares: 100
Sirch has invested in land, people and facilities and today cultivates its vineyards in three different locations in the Friuli Colli Orientali DOC region: Cividale del Friuli, Orsaria and Cladrecis. From here, it exports to many European countries and even reaching the United States of America thanks to Terlato Wines, a worldwide reality in wine distribution, which has chosen our company for its Terlato Vineyards label. SIRCH: the experience that comes from manual skills in the vineyard and in the cellar! A solid path of growth, which owes its fortune to the wise balance between contemporary vision and loyalty to its historical and natural roots. These are the values of tradition guiding SIRCH on this delicate path Read more


Name | Sirch Friuli Colli Orientali Merlot 2020 |
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Type | Red still |
Denomination | Colli Orientali del Friuli DOC |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 13.5% by volume |
Grape varieties | 100% Merlot |
Country | Italy |
Region | Friuli-Venezia Giulia |
Vendor | Sirch Azienda Agricola |
Soil composition | Marl and sandstone of Eocene age. |
Cultivation system | Guyot and Sylvoz. |
Harvest | September, by hand. |
Wine making | After de-steeming, the bunches are transferred into stainless steel tanks to ferment at controlled temperature. During two or three weeks the must is frequently pumped over to extract the maximum color and aromas from the skins. |
Aging | At the end of fermentation, the wine is placed into stainless steel tanks or oak barrels to rest on fine lees for about 12 months, keeping the temperature constant and practicing frequent bâtonnage over this time. Then wine is then racked off and blended before bottling and afterwards let to rests in the cellar. |
Allergens | Contains sulphites |