||"Fihl" is the ancient name of a town north of Egna that today is known as Villa.
||The grapes are harvested around the middle of September.
||After de-stemming, ferment in open steel vats for about ten days. In this period two daily punches are carried out. Then the wine is transferred into steel barrels where it will carry out the malolactic fermentation.
||When the malolactic fermentation is complete, the wine is matured in barriques of one or two passes. After further 4 months of refining in cement barrels, the wine is bottled and put on the market.
||Price Dipoli Fihl Merlot 2016 € 16.30