merlot Eminent


Made from selected best grapes from vineyards on terraces. In our vineyards bring out its potential with specific soils, locations and microclimate, making it into a smooth and structural wine a great deal of colour and flavours.

Grape variety: Merlot
Wine growing region: Goriška Brda - Slovenia
Soil: flysch of Eocene origin (marl and sandstone), the soil is rich in minerals.
Vineyard orientation: SE
Altitude: 110 m
Vine training: single Guyot
Grape harvest: Second half of September. Hand harvesting at full ripeness, selected grapes. Gentle handling of grapes and must.
Maceration: 14 days on the skins in stainless steel tanks. Fermentation is completed in stainless steel tanks.
Maturation: Natural maturing in 225 –Litre oak barrels (barrique) for two years.
Sugar level: dry
Wine is not filtered.
Bottle and packaging: Bordolese EUROPEA 0,75 l/cardboard box of 12 bottles, Bordolese VERONA 1,5 L / cardboard box of 6 bottles.
Serving temperature: 18 °C
We recommend opening the bottle about one hour prior to tasting the wine. The aroma is fully developed through the process of decanting.
Description: Dark, ruby red colour. The luxurious bouquet of dark cherries, cherries in liqueur, dry forest fruits and plums with fine spices. Complex aromas are well ballanced with pleasant acidity, minerals and ripe tannins. Full bodied and elegant wine. Rich, long and complex aftertaste..

Food pairing
Appetizers: cold meats
Red meat: Florentine steak
Game meat: wild boar cutlet, dumplings with game ragu
Cheeses: mature cheeses 

MERLOT Eminent with the maturing capability of 10 years or more, in bottles. Over the years of ageing, the rich structure and harmony of aromas gain in complexity, elegance and bouquet. The wine stays fresh, fullness of taste and vitality thanks to the micro-terroir and the natural production method.



vino forum 2016emozioni dal mondo 2016 

Red wine. Dry wine.

Soil: flysch of Eocene origin (marl and sandstone).  Select locations and grapes - micro terroir. 
Maceration: 14 days on the skins in stainless steel tanks at a controlled temperature. Fermentation is completed in stainless steel tanks.
Maturation: 2 years in oak barrels.

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