||San Floriano del Collio (upper slopes only).
|Composition of the land
||Marly sandstone soil known locally as “ponca”.
||The grapes are laid on drying trays in the temperature and humidity-controlled drying room, where moisture loss enhances their fragrances and body.
||Maceration on the skins in temperature-controlled automatic fermentation tanks lasts for about 20 days.
||The following spring, the Merlot starts its two-year maturation in Allier and Tronçais oak barriques before spending a further 24 months maturing in bottle.
||Perfect partnerings are with red meats, furred game and mature cow's or goat's milk cheeses.