Dipoli Peter
Fihl Merlot 2021
Other years:
2020| Denomination | DOC Alto Adige Merlot |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | Merlot |
| Aging | After the completion of malolactic fermentation, the wine matures in barriques used once or twice; this is followed by a further four months of ageing in concrete vats, before being bottled and released for sale. |
| Other years | 2020 |
- Type and grape: Alto Adige DOC still red wine, 100% Merlot
- Vintage and format: 2021 harvest, 0.75-litre bottle
- Vinification: Destemming and fermentation in open steel vats for 10 days
- Ageing: Maturation in barriques followed by 4 months in concrete tanks
- Tasting notes: Forest fruits, eucalyptus and cocoa notes; soft and savoury palate
Description
What type of wine it is
Peter Dipoli's Fihl Merlot Alto Adige is a still red wine from South Tyrol produced from Merlot grapes. Its production involves fermentation in steel and maturation in wooden barrels and concrete, which give it a pleasant softness and a clear fruity savouriness. To the eye, it presents an intense garnet with violet hues, while on the nose, small forest fruits, eucalyptus and a finish with notes of cocoa stand out.
Where it comes from
This wine originates in South Tyrol, from vineyards located in the Bassa Atesina, an excellent wine-growing area in the province of Bolzano. The name Fihl pays homage to the ancient place name of the location north of Egna where the Peter Dipoli winery is situated. The vines are cultivated using the Guyot training system, which ensures the optimal ripening of the bunches. The production is an integral part of the South Tyrol region.
How it is produced
The harvest takes place around mid-September, followed by the immediate destemming of the grapes. Vinification begins with fermentation in steel inside open vats for about ten days, during which daily punching down is carried out to extract the noble components. Subsequently, the wine undergoes malolactic fermentation. Maturation takes place in two phases: the wine initially rests in used wooden barrels, before completing the process with a period of ageing in concrete.
History and interesting facts
The name Fihl recalls the ancient place name of the area north of Egna where the Peter Dipoli winery is located. Made with grapes from the Bassa Atesina, it is bottled as a pure Merlot only in exceptional vintages, reducing production in favour of uncompromising quality. In other vintages, it may be enriched with the Iugum base wine.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1987
- Oenologist: Peter Dipoli
- Bottles produced: 40.000
- Hectares: 5
In the following years, the estate was enlarged by buying some new vineyard and renting others. This is how the vineyard Iugum in the nearby village of Magré, became part of the property. In the beginning the grapes were vinified at a friend’s winery. A fundamental step was to buy an ancient, rural house in Villa, in the village of Egna, that in 1998 was restored and became the estate winery. Read more
| Name | Dipoli Fihl Merlot Alto Adige 2021 |
|---|---|
| Type | Red still |
| Denomination | Alto Adige DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | Merlot |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Dipoli Peter |
| Story | History and interesting facts The name Fihl recalls the ancient place name of the area north of Egna where the Peter Dipoli winery is located. Made with grapes from the Bassa Atesina, it is bottled as a pure Merlot only in exceptional vintages, reducing production in favour of uncompromising quality. In other vintages, it may be enriched with the Iugum base wine. |
| Origin | Egna (Bolzano), South Tyrolean Lowlands (South Tyrol/Trentino-South Tyrol) |
| Cultivation system | Single Guyot |
| Plants per hectare | 6,000 |
| Harvest | Towards the middle of September |
| Fermentation | About 10 days |
| Production technique | Destemming; fermentation in open steel tanks (approx. 10 days) with punching down; malolactic fermentation in steel; maturation in barriques (one or two passages) and ageing in concrete tanks |
| Wine making | After destemming, it ferments in open steel vats for about ten days with two daily punch-downs; subsequently, the wine is racked into steel tanks where it undergoes malolactic fermentation. |
| Aging | After the completion of malolactic fermentation, the wine matures in barriques used once or twice; this is followed by a further four months of ageing in concrete vats, before being bottled and released for sale. |
| Allergens | Contains sulphites |