Le Sommelier Inc.

The blending of varietals in Vertigo serves two purposes. Merlot, which has been traditionally used in Friulan viticulture, forms a link between Friuli and the rest of the world. Cabernet Sauvignon adds balance and complexity to the wine, giving Vertigo structure and aging potential. 

Hand harvested in the first ten days of October, the grapes are carefully destemmed and the fruit is then crushed. Fermentation is carried out with maceration on the skins at controlled temperatures in stainless steel containers. The juice is pumped over the cap frequently for about three weeks, in order to extract colour and aroma compounds from the skins. The wine is then racked.  Maturation occurs in stainless steel and small barrels of French oak lasts for 12 months. The bottled wine is normally aged in temperature-controlled binning cellars for a minimum of four months.

Varietal:  Merlot & Cabernet Sauvignon

Tasting Notes / Review:  Dense ruby; vanilla, blueberry and currant note; well structured, firm with savoury, green pepper and dark chocolate notes and a tannic edge on the finish. 88 pts, Tony Aspler