Originally introduced to the Northern provinces, Merlot is now found in
the central and southern regions as well
The grapes are lightly crushed and the must fermented in stainless steel vats at approximately 30° C (86 F). The wine ferments approximately 10 days and is given seven days of extended skin contact to naturally soften tannins and develop varietal complexity. Immediately following the primary fermentation, the wine undergoes malolactic fermentation to enhance the wines roundness and depth. The wine is not oak aged order to accentuate the pure berry fruit character.
Aged for 10 months in stainless steel tanks to marry flavors, the wine is bottled.