Vineyards and winemaking
Vistorta’s Merlot grows in the gravelly alluvial soils of Friuli Grave, where rapid drainage and marked day-to-night temperature changes encourage ripe fruit with retained acidity. Yields are kept low, and the estate’s move towards organic cultivation in 2009 reflects a long-term focus on soil health and a more precise expression of the site.
The grapes were destemmed and gently crushed, with 40% receiving a pre-fermentation cold maceration. Fermentation lasted seven to eight days at 28–30°C, followed by around 20 days of post-fermentation maceration; natural malolactic fermentation preceded 12 months in fine-grained French oak, divided between 40% new, 30% one-year-old and 30% two-year-old barrels.
Tasting notes
Appearance
Deep garnet with softened brick-red highlights at the rim.
Nose
Mature black cherry, damson and redcurrant are layered with cedar, dried herbs and cocoa. With air, quieter suggestions of leather, tobacco and forest floor reveal the wine’s graceful evolution.
Palate
Composed and velvety, with softened tannins framing plum, savoury cherry and a faint balsamic note. Fresh acidity prevents the mature fruit from feeling heavy, while cedar, cocoa and gravelly minerality lengthen the poised, dry finish.
Food pairing
Serve with slow-roasted shoulder of lamb, beef and porcini pie, pheasant with bread sauce, or truffled polenta. Its evolved fruit and gentle earthiness also pair well with an aged Lincolnshire Poacher.
Background story
Merlot has grown at Vistorta since the late 19th century, but Brandino Brandolini d’Adda gave it renewed focus after studying agronomy and spending time at Château Greysac in Bordeaux. Working with Georges Pauli, formerly of Château Gruaud Larose, he reshaped the vineyards and cellar around a more exacting, Merlot-led vision.
The 2009 is now a mature wine and bottle variation is possible. Stand upright before opening, decant gently if sediment is present and taste as it develops rather than assuming lengthy aeration will help. Serve at approximately 16–18°C.
