Viticulture: Certified Organic / Biodynamic
Soil type: Gravel
Elevation: 200m 
Grapes: Merlot
Method of fermentation: Manual harvesting of the grapes which are de-stemmed, crushed and left to macerate for about 10 days in concrete tanks. During this period, a series of pumping over every other day and a delestage are performed. These operations are used to promote oxygenation and to facilitate the passage of color and tannin. Then, at the end of the period where the must remained in contact with the skins, the racking takes place. The must obtained is placed in stainless steel tanks at a controlled temperature. The aging of the wine will continue in the stainless steel tanks until bottling which usually takes place at the end of July and beginning of August.

Note From Distributor: It’s impossible to pick a favorite between Cinzia and Palmira. Like their namesake twin sisters, the Visintini IGP wines are irrepressible: full of life, down-to-earth. The Palmira bottling is 100% Merlot. It’s the winemaker’s favorite red grape! Unblemished forest berry aromas, easy on the palate. Once unfashionable Merlot deserves a reassessment. Maybe that’s old news. Few wines are this amiable. I love it with birria tacos, which isn’t a traditional entree in Corno di Rosazzo. The ripe red fruit of Palmira is a delightful counterpoint to subtle heat from guajillo chilis. — JM