THE WINE
Ecco Domani Merlot wine is medium-bodied with ripe cherry aromas and plush blackberry flavors. Looking for new ideas for food and wine matching? This wine matches well with a variety of dishes, such as tomato-based pastas, poultry, grilled steak, and risotto.
Our Merlot wine is well-structured balanced and soft on the palate, with a clean, full-flavored finish. The taste of our Merlot wine is a great accompaniment for a wide range of foods, particularly tomato-based pasta dishes, poultry and grilled meats.
THE REGION
The grapes for our Ecco Domani Merlot were selected from the Italian island of Sicily, where the warm sun and cool night breezes provide ideal conditions for growing Merlot with bright fruit aromas and soft, mature tannins. We select our grapes from the southern edges of Sicily. On the southeast part of the island near the shores of the Mediterranean Sea, the sandy soil and mild climate create grapes with vibrant flavors and velvety tannins. To the southwest, our grapes grow alongside the Valley of the Temples, which is a mountainous region with heavy clay soil. Grapes mature slower here, resulting in deep color and an extremely rich mouthfeel.
VITICULTURE NOTES
As is characteristic of the southern island of Sicily, temperatures were hot and dry during most of the summer with a brief respite of cooler temperatures arriving during mid-June. In the next two months during most of July and August, intermittent rains occurred and were welcomed as much-needed hydration for our vines. September was cool with small bouts of rain, creating the ideal conditions to lead Into October's sunny and dry harvest. The wines of the 2013 vintage from Sicily offer juicy fruit characteristics laden with a shroud of elegance.
Varietal Content:
87% Merlot, 13% Nero d'Avola
Varietal Origin:
Sicilia IGTT
Titratability Acidity:
0.53g/100ml
Titratability Acidity: 0.53g/100ml
PH
3.77
Alcohol Level:
13%
Residual Sugar
.44g/100ml
Residual Sugar .44g/100ml
WINEMAKING NOTES
The grapes for this wine were gently crushed and pressed, and the juice was allowed to cold settle prior to fermentation in upright stainless steel tanks for three weeks at an average temperature of 64°F. The wine was aged sur lie for two months and then on light lees until bottling to preserve a clean and full mouthfeel.
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