Production area: hilly area in the North-Eastern part of Gorizia.Hilly area in the North-Eastern part of Gorizia.
Soil: formed during the Eocene period presenting layers of loam rock (limestone and clay) and sandstone. Very impermeable provoking the superficial flow of water with the consequent erosion of the terrain, which brings about a very gentle morphology.
Grape Variety: Merlot
Vinification: the grapes after being separated the stalks undergo maceration in large stainless-steel vats. During this process, the delicate operation of pressing allows the extraction of noble components forerunning the taste and bouquet of our wines. Once the alcoholic fermentation is complete, a period of refinement of twelve months in oak barrels follows. After being bottled the wine remains in the cellar for approximately six months for further ageing.
Organoleptic Characteristics: It has a deep-red colour with light garnet tones. On the nose it is fresh and fruity, expressing scents reminiscent of red berry jam and cherries under alcohol. In the mouth it is pleasant and harmonious with a long persistency.
Best served with: excellent with meat, game and cheese based dishes.
Serving temperature: 18-20°C.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 10.00 %
yr. 2006 Wine & Spirits Magazine:
86 of 100 Points.
"Wine & Spirits Magazine" has rated the wine "Marco Felluga Varneri Merlot Collio, Friuli-Venezia Giulia, Italy" the vintage 2006 on 01.08.2010 with 86 of 100 points.
yr. 1993 Wine Spectator:
82 of 100 Points.
"Wine Spectator" has rated the wine "Marco Felluga Varneri Merlot Collio, Friuli-Venezia Giulia, Italy" the vintage 1993 on 15.06.1996 with 82 of 100 points.
yr. 2006 Wine Enthusiast:
87 of 100 Points.
"Wine Enthusiast" has rated the wine "Marco Felluga Varneri Merlot Collio, Friuli-Venezia Giulia, Italy" the vintage 2006 with 87 of 100 points.
The colour is ruby red, with purple tones. Aroma: Intense, enduring, rich.
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Produced personally by the Martelli family, in their own pasta factory in Lari, in the hills of Pisa in Tuscany.
1 medal = 2 years ageing. This Balsamic vinegar of modena whit 2 medals is aged for 4 years in different wood barrels.
The proven flour RIEPER Type 0 red is produced of authentic, high-quality wheat. With the higher peeling portion it is richer in mineral substances and a little more darkly in the appearance. This well-balanced flour finds wide use and is suited particularly for dumpling, Spätzle and an easy dough.
