Anaylsis: Alcohol 13.5 % vol, Residual Sugar 1.7 gm/l, Total Acidity 5.4 gm/l, pH 3.36

Merlot Bianco is produced using traditional white winemaking techniques applied to red Merlot grapes. The goal is to minimize skin contact in order to prevent colour extraction, resulting in a fresh, fruit-driven white wine with the structure and complexity of Merlot. Grapes are harvested early in the morning to preserve natural acidity and aromatic freshness. Picking is done by hand to ensure gentle handling of the fruit. Whole bunches are transferred in the press immediately after harvesting only turning the press without using pressure. Minimal skin contact ensures the resulting juice remains clear or pale in colour. No maceration is carried out. The juice is cold-settled for 24–48 hours to allow solids to settle naturally, after which the clear juice is racked off for fermentation.  Fermentation takes place in temperature-controlled stainless steel tanks, typically at 10–15°C, to preserve primary fruit aromas and freshness. The wine is kept on fine lees for several weeks to months to enhance texture and mouthfeel. Lees stirring (batonnage) was applied to achieve the desired style.