Microzones where late-ripening red varieties can reach full maturity are rare in the Alpine region. Loam Cabernet Merlot owes its exceptional character to the weather-protected position of the vineyards and the properties of its heat-storing soil.
What an incredibly compact black fruit in the nose: delicate spices and notes of dark chocolate contribute to its complexity. Juicy and elegant on the palate, with extremely fine-grained tannins, dense and velvety.
Profil Panel, Vinum Svizzera, September 2016
MONTHS OF MATURATION
YEARS OF AGING POTENTIAL
Alto Adige DOC
Winter ended with heavy snowfalls in the mountains. Warmer temperatures in March and April as well as well-nurtured soils caused premature and quite uneven budburst. A cool May then delayed flowering. A damp and hot month of June increased the risk of fungal diseases, which could be contained by intensive manual work in the vineyards. A dry spell, interrupted only by short and violent thunderstorms, characterised the rest of the summer. Two heat waves basically had no negative effect whatsoever. By mid-August, lowest temperatures started to drop significantly. A substantial diurnal temperature variation was registered throughout the harvest, which began about two weeks later than in the previous year. The white wines of the 2019 vintage show impressive freshness and especially Gewürztraminer showcases particular elegance. The red wines present a lot of fruit and lively tannins.
- grapes: Cabernet Sauvignon (40%), Cabernet Franc (25%) and Merlot (35%)
- yield: 45 hl/ha
- altitude: 250 – 350 m
- slope exposure: south-east 90 % and south 10 %
- soil: calciferous gravel with loam
- age of the vines: 15 – 25 years
- climate: extreme interplay between sunny days, influenced by the Mediterranean climate, and cool nights, marked by the cold downslope winds from the surrounding mountains.
- harvest date: early to late October
- bottles produced: ca. 15,000, 400 magnum bottles and some other big formats
At harvest, the grapes are delivered in small bins and immediately gently pressed.
Fermentation is carried out at a controlled temperature (26 °C) in big oak casks with regular pumpovers to increase the level of extraction from the grape skins for maximum aroma and an intensive colour.
Loam matures first in barriques for 12 months, then for another 6 months in oak casks
and finally for at least another 6 months in the bottle.
strong ruby red
pleasantly fruity with a delicate touch of bitterness reminiscent of wild cherry and
blackcurrant, dark chocolate, fine herbs and slightly ethereal notes
fruity, generous and elegant, full-bodied and juicy – hints of cedar wood, dried fruit and red berry aromas, with fine tannins and salty minerality
14 % vol
> 10 years
0.75 l / 1.5 l / 3 l / 5 l
MOST RECENT AWARDS
|LE GUIDE DELL'ESPRESSO||2012||16 punti|
|GAMBERO ROSSO||2016||Due Bicchieri|