Merlot Varneri
After harvesting, the grapes, separated from the stems, are placed in tanks equipped for red wine making. Immediately, alcoholic fermentation is started. The period of contact between skins and liquid is, on average, 10 to 15 days, depending on the vintage and extraction trend. Afterwards, the wine is left to age for twelve months in oak barrels, where it also performs malolactic fermentation, and for about six months in the bottle. Intense red color with slight garnet hues. Fresh and fruity bouquet with fragrances reminiscent of berry jam and cherries in alcohol. Pleasant and balanced taste that reflects the hints perceived on the nose.
Tasting profile
- Taste-aroma intensity4
- Savouriness4
- Acidity and freshness4
- Tannins4
- Persistence4
- Alcohol4
- Softness3
How to read it
Taste-aroma intensityCalendula
The power and clarity of the aromas: how much the wine speaks to the nose.
SavourinessSalt
The salty, mineral note that makes the wine savoury and dynamic.
Acidity and freshnessApple
The freshness that cleanses the palate: more acidity, a livelier sip.
TanninsPersimmon
The astringency that dries the mouth, from the skins' tannins — like an unripe persimmon.
PersistenceStopwatch
How long the flavours linger after the sip: the length on the palate.
AlcoholWhiskey
The warmth and body of alcohol: the higher it is, the warmer and fuller the wine.
SoftnessHot chocolate
The enveloping roundness on the palate, without edges — soft as hot chocolate.
The producer
Marco Felluga
“Da più di 150 anni coltiviamo la nostra passione più grande, quella per il vino. Il nostro amore affonda le proprie radici nel Collio, una terra antica e da sempre vocata alla viticoltura”
To date, production is around 130,000bt/year (Russiz Superiore) and 500,000bt/year (Marco Felluga), placing it at the top of the local wine scene. They are "living" wines, which tell of an indissoluble bond like that between father and daughter, of a young woman who knew how to get involved, with her eyes upwards, aware of not being alone.