The Merlot di Omina Romana is born from vineyards near Velletri, at about 200 meters above sea level and 25 kilometers from the sea, and is the result of the blend of 4 different clones planted on four soils with different clayey composition and graduation. During the day, a cool breeze comes from the Tyrrhenian coast, while at night the wind blows from the Alban Hills, creating the perfect microclimate for the health of the plants. Here, a cold spring is usually followed by a sunny summer without extreme heat and a mild autumn, ideal conditions for achieving the complete ripening of the grape berries. The grapes are harvested by hand, each clone separately, with cluster selection, then destemmed and gently pressed. The resulting must undergoes pre-fermentative cold maceration for about 48 hours; fermentation takes place in temperature-controlled stainless steel tanks, with maceration on the skins for 10-15 days. After malolactic fermentation in oak barrels, it is aged for about 12 months in second-passage French oak barriques, with frequent lees stirring. After blending, the wine ages for at least 12 months in the bottle.

MERLOT OMINA ROMANA: TASTING

The Merlot di Omina Romana is intense ruby red; on the nose, it has strong hints of red fruits, notes of bay leaf and cloves, spices, tobacco, cocoa powder, and coffee. In the mouth, it is warm and enveloping, balanced by sapidity and freshness, with soft tannins and a savory finish. Excellent with pot roast.