The blending of varietals in Vertigo serves two purposes. Merlot, which has been traditionally used in Friulan viticulture, forms a link between Friuli and the rest of the world. Cabernet Sauvignon adds balance and complexity to the wine, giving Vertigo structure and aging potential.
Low environmental impact integrated pest management
First ten days of October
The grapes are carefully destemmed and the fruit is then crushed. Fermentation is carried out with maceration on the skins at controlled temperatures in stainless steel containers. The juice is pumped over the cap frequently for about three weeks, in order to extract colour and aroma compounds from the skins. The wine is then racked.
Maturation in stainless steel and small barrels of French oak lasts for 12 months. The bottled wine is normally aged in temperature-controlled binning cellars for a minimum of four months.
Appearance: intense violet red almost impenetrable
Nose: Enticing and intense. The enveloping notes of ripe cherry, raspberry, blackberry, apricot and Nashi blend with spice hints of vanilla and tobacco leaf.
Palate: Soft and voluptuous attack. The sweetness of ripe fruit and candied orange peel complete the elegance of the tannic structure. Spicy finish of turmeric and cinnamon.
Savoury first courses, roast pork and beef, meat dishes or moderately mature cheeses.