Merlot, the story of an autochthonous varietal well adapted in Veneto.
Siena (Italy), February 18th 2022 – Merlot varietal has been heard as early as the 1700s but it was only a century later (1870) that it reached Italy and specially Veneto. Much consumed by farmer families and nobles, it is considered one of the representative reds of the Venetian wine culture.
Today, the Siena section of the Association of Italian Sommelier is holding a vertical tasting of Cecchetto winery Sante Rosso.
Cecchetto is an advocate of the rediscovery of an almost abandoned Veneto grapevine – Raboso – as well as one of the major interpreters. Furthermore, its flagship wine Sante (Sante Cecchetto was the name of the founder) is a premium Merlot that has won the Italian Best Merlot award several times.
In today vertical tasting we started from 2006 a journey in which the wine has evolved through the experimentation of different oenological styles, systems of pruning, barrels, etc.
[*] Please note: each year on the label is indicated the vineyard parcels the exact number of rows in which the best grapes are harvested.
2006: 13.5% alcohol, fruity, spicy, slightly balsamic, smoked, toasted, freshness and soft tannins, very complex (in 2006 and 2007 it was awarded the Italian Best Merlot)
2009: 13.5% alcohol, thinner sip, less bold, less complexity, shorter persistence, it reflects a meteorological complicated vintage
2011: 14% alcohol, dusty and woody on the nose, slightly red citrus flavour, very fresh
2015: 14.5% alcohol, red and black ripe fruit with a hint of sweetness, a warm sensation due to the alcohol content, but compensated by lots of freshness and soft tannins, very persistent, it reflects a very hot summer
2017: 14% alcohol, lots of freshness and integrated soft tannins, accompanied by the alcoholic warmth, long and pleasant, 2017 vintage was characterized by April frost, thus fewer buds fewer fruits but more concentrated
2019: awarded 4 vines by Association of Italian Sommelier, very modern style, less of complexity, less of wood ageing contribution but freshness and drinkability above all