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Campo al pero merlot wines

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Information about Merlot

Allochthonous
(International)
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Grape variety Merlot
Synonyms galot, merlò in Italia; vitraille, merlan, bigney in Francia.
Grape colour Red grape
Aromas Aromatised
Variety Allochthonous
Vigour Good
Ripening End of September, early October.
Productivity Abundant and constant.
Areas of cultivation It is widespread in many wine-growing areas of different nations, and our country is no exception, especially with regard to the northeastern regions.
History A vine of French origin, in particular the surrounding Gironde and more precisely the Medoc. The first news of its introduction to Italy dates back to the middle of the last century. In fact, around 1880, it is present in the ampelographic collection of the School of Viticulture and Enology of Conegliano. In our country, mainly in the northern areas, it is currently very widespread, but certainly in the world is to be considered among the most cultivated vines.
Ampelographic features Leaf: pentagonal, medium in size, trilobata and quinquelobata, petiolar breast U wide, bordering almost always superimposed if in a natural position; U-shaped lateral upper breasts, medium deep, lower lateral sinuses to U; Upper leaf glabra, light green, opaque; Lower page aracnoidea, olive-green; Twisted flap with bulging surface, lobes bent; Corner at the top of the straight end lobes; Green ribs, sometimes partially red at the base on the top, green on the bottom, protruding; Teeth not very pronounced, irregular, broad convex, mucronate. Bunch: Medium (15-20 cm long) of medium compactness, pyramidal, winged with 1 or 2 wings; Peduncle visible, medium, woody to the first branch; pinkish-yellow; Thin, green, smooth pedicels; Average-looking, verrucous, red-vinous intense. Acino: medium, spherical or slightly crushed, regular, regular cross-section, medium-thick, pruinose, blue-black color regularly distributed; Persistent navel; Colorless juice, soft flesh, neutral flavor, sweet, slightly acid, slightly herbaceous; Short brush, separation of the pedicel from the easy acina.
Characteristics of the wine obtained from this grape variety Ruby red wine with very deep purple shades, with an intense, fruity and vegetal scent that, with maturity, tends to express jumble notes and deliciously spiced. Tasting exam reveals softness and good pseudo-caloric sensations, medium freshness and tannicity always discreet, with long and pleasant aroma persistence.
Notes Resistance to diseases: a little poor for bones of bones, normal to other pests, good for rotting.

Images Merlot

Merlot 1
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