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Homarus, Merlot

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Denomination:Merlot IGP Ravenna

Grapes:100% Merlot

Alcohol:14% Vol

Serving temperature:18-20 ° C.

Produced and bottled by: RA 1998-27911

UnderWaterWines Cellar:
The bottles are stowed on the seabed of the Adriatic sea at a depth of 25/30 meters in stainless steel cages. Thanks to the isobar, the temperature is constant around 10/13 ° C, and the emergence takes place after a variable period from a minimum of 6 to 12/18 months depending on the marine conditions and the season.

Nature of the land:
Zone of the Romagna gypsum vein, medium-textured clayey soil rich in limestone and potassium. Exposure:East.

Vinification:
The grapes undergo a destemming-crushing and are left to ferment, at a controlled temperature (26-28 ° C), in stainless steel tanks with maceration on the skins that lasts for 10 days. Then the wine is separated from the exhausted marc, and stored in the cellar until bottling.

Pairings:
It goes very well with meat and game.

Category: Fall, OUR PAPER, WINES

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Guido Mantovani
Homarus Merlot Jamin underwaterwines

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