Friuli Colli Orientali DOP Merlot 2023 I Clivi

What type of wine is it

The Merlot by I Clivi is a red wine from the hills of Corno di Rosazzo, made from Merlot grapes sourced from old vineyards. It displays a solid structure and an elegant profile, with a pronounced minerality imparted by the ponca soils. Fermentation takes place in concrete tanks with the cap submerged and indigenous yeasts, and aging on fine lees creates a balance between freshness and silky tannins. It appeals to those seeking a wine that combines extractive power and aromatic finesse.

Where does it come from

This Merlot comes from the hills of Corno di Rosazzo, in the Colli Orientali del Friuli. The vineyards are south-east facing. The ponca soils, composed of marine-origin marls and sandstones, confer a mineral component and moderate the water supply. The area offers wines with freshness, structure, and the potential for evolution.

How it is produced

In the vineyard, special care is taken over the quality of the grapes. Fermentation occurs in concrete with a submerged cap, using indigenous yeasts and controlled extraction of tannins and polyphenols. Maceration on the skins is kept balanced to maintain equilibrium between structure and softness. Aging on fine lees in concrete contributes to the evolution of aromas and the refinement of the fruit, ensuring the wine’s cohesion and harmony.

Tasting notes

On the nose, aromas of ripe red fruits like cherry and plum appear, with hints of chalk and subtle balsamic notes. The palate is full and enveloping, with silky tannins supporting the structure. The finish is long and savory, with a balsamic hint that enhances freshness and invites another sip.

Food pairings

The Merlot by I Clivi pairs with roasts, grilled red meats or dishes based on mushrooms. It is also excellent with oven-roasted veal with aromatic herbs and pairs well with frico, a Friulian dish of cheese and potatoes.

When to serve it

This Merlot can be enjoyed immediately for its freshness and red fruits, or after a few years in bottle, when balsamic and mineral notes develop further. If you want a suggestion, it can be served between 16 and 18 °C to enhance its aromatic profile and tannic component, though this indication is not specified in the original data.