Merlot 2010
2010 | 750ml

The winery's icon wine, only produced with exceptional crops. It has a limited number of bottles. Its sale happens only through a prenotation and  it comes with a certificate informing the bottle's number ensuring the product's uniqueness.
  • Dry Red Wine
  • Merlot
  • 24 months in the Wine Cellar
  • Vale dos Vinhedos
  • 18 months in French Oak.
  • 16º a 20ºC. (60,8ºF-68ºF)
  • Guard from 10 to 15 years. Provided it is maintained in the right conditions for full development.
  • 20 to 40 minutes.
  • Game meats, spicy cheeses, pasta with spicy sauces.

Sight: Clear and bright, intense and deep ruby red color and dense tears.  
Smell: A wine with a great personality, expressed in the olfactory notes all its finesse and complexity. Notes of ripe red fruits such as plum and figs, permeate the intense notes from aging in new French oak, which  reveales fascinating nuances of vanilla, coffee and chocolate.  
Taste: The maximum expression of the variety Merlot in Vale dos Vinhedos. Its ripe and velvety tannins support a rich wine, which extracts the full potential of the fruit. Each of its qualities is in perfect harmony across the wine, with a rich and powerful set, which is crowned by a magnificent end, long and persistent.

  • Best Brazilian Wine - Safra 2010
    Best Brazilian Wine Revista Adega - TOP 100 | Brazil | 2014 Safra 2010
  • Best Merlot of Brazil - Safra 2010
    Best Merlot of Brazil Vivino Wine Style Awards Recognizes | 2014 Safra 2010
Technical sheet
Clone Varietal: Inra 18
Rootstock: 101-14
Terroir: Vale dos Vinhedos
Production System: Simple Espalier
Density/ha: 4.000 plantas
Type of prunning: Spur Cordon
Gems Load/ha: 33.000
Winegrowing Practices: Advanced agricultural technology, proper management of the canopy, thinning clusters for production control. sustainable and precision viticulture, respecting the environment.
Harvest: Manual and selective.

- Final selection of clusters;
- Picking of fresh grapes;
- Maceration cold pre-fermentation for 48 hours;
- Use of selected Saccharomyces cerevisiae yeasts;  
- Alcoholic fermentation in temperature of 24 to 25 ° C; (75,2ºF-77ºF)
- Separation of the remaining solid part and the must;
- Malolactic fermentation;
- Maturation for 18 months in new French oak barrels;
- Tartaric stabilization;
- Bottling;
- Thinning in the basement for 18 months.

Analytical report
Alcohol: 14%
Total Acidity: 6,1 g/l de ácido tartárico
Volatile Acidity: 0,65 g/l de ácido acético
Density: 0,994
Dry Extract: 32,1 g/l
SO2 Total/Free: 0,118 / 0,036 g/l
Total sugars: 3,65 g/l
pH: 3,32