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Vines Merlot ( %)

Color: Intense ruby red.
Smell: The nose is an explosion of black fruits in infinite variety, wrapped in subtle notes of vanilla.
Taste: On the palate the aromatic component evolves towards tobacco and chocolate, with a light hint of caramel. Round, full-bodied and intense.
Food pairing: First courses with meat sauce, cold cuts and aged cheeses, grilled red meats, stews in general and game.

Messiio, a name originating from tradition which means "he who will come", is the cellar's excellent wine, produced only in the best vintages. Made with only Merlot grapes, coming from the most long-lived and selected vineyards of the estate, it represents the maximum expression of this grape variety, universally recognized as a grape with great roundness and softness. The careful selection of the grapes, the meticulous care in the winemaking process, the partial fermentation and the aging in wood give the Messiio depth, persistence and a strong personality.

Average age of the vineyards: 15-20 years.
Vinification and aging: Partial fermentation in Allier tonneaux. Aging for 12 months in barriques (new and second passage) followed by assembly. Rest in the bottle for a minimum of 6 months.

Tenuta Fertuna

The year that marks the beginning of this extraordinary adventure is 1997. Fertuna, whose name refers to the fertility of the land and the luck of the men who cultivate it, was born in the heart of the Tuscan Maremma, a land where the ancient Etruscans had developed their flourishing civilization, dedicating themselves to agriculture in past centuries. The estate was born in an area extremely devoted to viticulture, in a place where nature is the dominant note; between the wild and spontaneous vegetation, the human hand acted with delicate harmony, designing an amphitheater of vineyards. The rich soil of Galestro (schistose rock) and Alberese (limestone substrate), the fertile and uncontaminated nature, the Mediterranean microclimate with strong marine influence and a good day / night temperature range, make the Maremma a terroir particularly devoted to the cultivation of the vine . In the last decade, huge sector investments have been concentrated here: in addition to the autochthonous Sangiovese, the main vine of the lands of Tuscany, the most renowned international vines have been planted, which know how to give Maremma a completely new expression, really great thickness. The estate covers 145 hectares, 50 of which are currently planted with vines. The installation work on the vineyards began in 1997. Accurate analyzes of the territory guided the human hand and each parcel was selected to adapt to the chosen grape variety. The training system is the spurred cordon high (1.40-1.60 m), the average density is 4,200 / 4,400 plants per hectare, whose yield remains reduced around 8,000 kg / ha. The careful manual selection of the grapes takes place two or more times a year, green and when ripe, so as to ensure the perfect quality of the bunch. The vineyards are equipped with a drop by drop irrigation system, fed by the large artificial lake of about 15,000 square meters. which is sourced from local sources and from recovered rainwater. Functionality and hyper-technology, combined with a project of high environmental sustainability, are the guidelines of the winery, built at the base of the vineyards. Tradition and modernity harmonize perfectly. Parcel fermentation takes place in stainless steel tanks at controlled temperature, with a centralized reassembly system. The barrel cellar holds new and second / third passage barriques and tonneaux, where they refine the most prestigious reds which, after assembly, rest for a few months in the bottle. Some parcels of Merlot destined for the top of the Messiio range also make malolactic fermentation always in French wood. About 10 hectares of the estate, those located in the most hilly area at the edge of the forest, are dedicated to the cultivation of olive trees. They share this area with ancient olive trees and more recent plants. The selected varieties are the autochthonous Frantoio, Leccino and Moraiolo. The harvest is done manually with the method of "browsing" on nets, in full respect of tradition.

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