Merlot – Cabernet Sauvignon
Merlot, Cabernet Sauvignon
Vineyard and Winemaking
The relatively cool climate in the area of Adam allows Merlot grapes to ripen well while they retain their varietal character of red fruit aromas and soft but distinctive tannins. The combination of organic farming and low yields ensures the production of grapes of good quality, which are hand-picked and rigorously selected. At the winery, the grapes are only slightly pressed and kept for a short period of skin contact at a temperature of 10-12 oC, in order to take more color and better quality of aromas. After the end of fermentation the wine stays on its lees for 6 months with gentle stirring, maturing in total for 12 months in Allier and Tronçais barriques, one third of which are new. It is then blended with a quantity of Cabernet Sauvignon, which is cultivated and vinified using the same process. The result is a wine with powerful aromas and a rich texture.
The wine has a deep ruby color with purple hues. On the nose juicy aromas of red fruits are mixed with notes of black pepper and dark chocolate, typical of Merlot. On the palate, the concentrated, red fruit flavors and the ripe, velvety tannins create a round mouthful, which is enhanced by the fairly long and spicy finish.
This is a wine that matches to rich and flavorful dishes based on red meat, such as spaghetti Bolognese and veal in red sauce, but it is also a perfect pair with pizza, charcuterie and ripe yellow cheeses. It is served at a temperature of 16-18 oC and is ready to be enjoyed now, but can also benefit from 5 more years of aging.
Awards in competitions
Ai-Lias/Merlot-Cabernet Sauvignon 2010 – Silver Medal, Berliner Wein Trophy 2013