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Homarus, Merlot

  • €120,00
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Homarus, Merlot

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 of between 12 and 18 months depending on the marine conditions and the season.

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

Fermentation time up to 40 days with maceration on the skins, static clarification and tangential filtration. Aging in French oak barrels for 1 year.

Wine to finish the meal, with cheese or meat dishes such as stew. Serving temperature: 18-20 °C.