Denomination of Origin / Area: D.O. Somontano

Varieties: Cabernet Sauvignon and Merlot

Alcohol: 14% vol.

Elaboration: Fermentation and maceration with their skins for 12 days in stainless steel tanks with temperature control. Aged in Allier oak barrels and aged for 12 months in the bottle.

Tasting note: Dark cherry color, high layer and thick slightly tinted tear. Aroma of ripe black fruit (blackberries) with touches of red fruit of the forest), fine elegant toasted with an intensity of spicy notes, sensations of red pepper, black licorice with slight sensations of herbs of the monte (rosemary), touch very sweet very sweet that remembers the marmalade of sauco (black fruit), touch of leaf of dry tobacco, cocoa with a soft liquorous background that refreshes the set. Good entry into the mouth with an intense astringency that lasts a long time, with a considerable nerve (rough tannins), very intense and tasty red peppers, ripe fruit well marked, very good acidity, nice structure with claw and strength that arises from its toasted well Marked and still need to be integrated, broad, intense, fleshy and very persistent. Long finish, aftertaste of mature fruit.

The know-how of Cantina di Vinchio e Vaglio Serra has taken into consideration international vines like Cabernet Sauvignon and Merlot. These grapes are accurately grown by our vine growers under the supervision of Mr Giuliano Noè, the Enologo of the cooperative. Cabernet Souvignon and Merlot used together with the best selection of our Barbera give birth to a new and unique wine.

It is ruby red with purple glints, its spicy scent has mature fruit and vanilla notes. In the mouth it is dry, smooth and robust with light and sweet tannins.

Vine: Uve a bacca rossa

Grade Probable 10 years

Acidity  6,00

Serving temperature: 18° C.

Winemaking: Destalking and crushing, maceration at controlled temperature in programmable vinifiers.

Pairings: Perfect to be paired with first courses with meat or mushroom sauces; braised and roast red meat, game. Good with marbled, spicy and mature cheeses.

Vinification

Salmon Run Meritage is a blend of classic Bordeaux varieties, which are sourced from varying vineyard locations throughout the Finger Lakes. Each variety is fermented separately in open fermenters at warm temperatures and the fermenting must undergoes a punch-down and pump-over regime for at least 7 days prior to pressing. The individual ferments selected for the Meritage wine are allowed to undergo malolactic fermentation in stainless steel and then are blended together to make the wine after which it is fined, filtered and bottled.

Composition: 51% Cabernet Franc, 49% Merlot

Wine Description

Expressive wine with black dominant characters of blackcurrant, plum and cedar; supported by green beans and green pepper notes. The blend’s aim is to combine the elegant spiciness of Cabernet Franc with the rich fruit characters of Merlot.

Food Pairing:  Classic red sauce dishes such as pasta and pizza.  

Drink now or cellar until 2018

Alcohol: 12.3%

Acidity: 0.56g/100mL

pH: 3.87

Sugar: <0.1%

Appellation: Indication Géographique Protégée Pays D’Oc

Soil: The Domain is located in the heart of an abundant «garrigue» nearby the Mediterranean shore. The soils are mainly limestone with

some sandstone, red clay and shale. Mediterranean climate with strong sea influence.

Grapes: Syrah, Grenache noir.

Harvest: Manual, in small crates.

Yield: 30 hl/ha

Vinification: Traditional, cold fermentation. In vats for 21 days. Aged in oak barrels during 12 months.

Alcohol: 13.5 %

Tasting: This organic red wine «Les Bugadelles» reflect a strong terroir

expression. Its red fruits aromas with smocked notes, its round well balanced palate,

its elegant and fine tannins, make it the ideal companion to grilled red meats.

Serve at 16-17° c.

Can be kept for more than 5 years.