The Merlot for La Porta di Vertine's French varietal blend was harvested at the end of September, while the Cabernet Sauvignon was picked on the 8th of October. Due to the high altitude of the Vertine and Adine vineyards, the grapes of both the Merlot and Cabernet Sauvignon remained tiny, but had very good ripeness and acidity levels.
The Cabernet and Merlot grapes were destemmed but not crushed and fermented separately by their own natural yeast without the addition of sulphur and without temperature control. After the Cabernet Sauvignon finished the alcoholic fermentation the tank was topped up with a part of the Merlot and left to macerate on the Cabernet skins for more than two months.
The Cabernet/Merlot blend underwent malolactic fermentation and aged afterwards on the fine lees for about a year without any movement or racking.
60% Merlot, 40% Cabernet Sauvignon