BLANDUS
CRU FROM SINGLE VINEYARD
CALABRIA
Protected Geographical Indication
MERLOT
BLANDUS, a red wine whose aromas, scents and flavors make it as inviting and flattering as the prestigious grape variety of Merlot – that this terroir enhances and magnifies.
The curiosity to taste and savor in all its olfactory and aromatic layers, recalls the wonder of the vine in our land, compensating the challenge of crafting it in purity in Calabria.
Awards
4 foglie
91 Punti
Medaglia d’oro
Medaglia d’oro
Medaglia d’argento
4 grappoli
2 calici
90 punti
92 punti
94 punti
3 T
BLANDUS TECHNICAL DATA SHEET
Exposure
Flat
Altitude
250 m a.s.l.
Rootstock
1103 P.
Harvest
Grapes harvested by hand in the first ten days of September
Production area
Loc.tà Montino in agro di Altomonte (Cosenza)
Ground
Medium-textured clayey red earth with the presence of stones on the substrate
Extension of the vineyard
1.00 Ha
Age of the vineyard
30 years or so
Form of farming
Guyot
Plant sixth
0,80 x 2,00
Number of buds per plant
Da 8 a 10
Average grape yield per plant
1 Kg
THE TERROIR
The vineyard of about 1ha, the smallest on the estate, is rooted in a soil of red clay with a component of sand and stones that increases when closer to the limestone substrate, ensuring sufficient moisture to the vine. In the late morning hours, the wind blows from the south to the north, reaching peaks of 30 miles/h, due to the attraction, from the cool peaks of the Pollino Mountains, of the mild breeze that rises from the Sea and sweeps away the humidity mitigating summer temperatures and ensuring healthiness to the vineyard.
IN THE VINEYARD
Grapes are produced according to a sustainable approach, such as the use of preventive treatments with zeolite, copper and sulfur, exclusively manual and mechanical in-row weeding, mowing of weeds, no fertilizers and only natural irrigation from rain. Elimination of superfluous shoots during green pruning and thinning of clusters at veraison to restore the optimum load. At harvest time, the clusters are selected one by one by expert hands directly on the vines, and harvested in 33-lb crates in order to bring only healthy, ripe grapes to the winery in small 30-crate loads.
IN THE CELLAR
The grapes are manually selected, placed in small crates, put into the crusher -destemmer and the berries are lightly crushed. Alcoholic fermentation and maceration take place in 264 lb stainless steel tanks, skin contact with the must
varies from 12 to 15 days, pumping over for the first two days followed by two délestages per day with temperature control. Soft pressing of pomace by hydraulic vertical press with stainless steel cage. After racking, immediate racking into French oak barrels -50% new and 50% second-fill- follows. Daily batonnage until first racking. Natural malolactic fermentation in barriques. After about 12 months of maturation in wood, the wine, without the aid of clarifiers and without tartaric precipitation, is bottled and the bottles, after about 36 months of aging protected in wooden crates, are labeled and are then finally ready to be enjoyed.
THE VINEYARD AND IN THE CELLAR ARE OVERSEEN BY GIANFRANCO FINO
Leaf characteristics
The Merlot grape variety has medium, pentagonal, pentalobate, trilobate leaves.
Cluster characteristics
Merlot vine has sparse, medium, pyramidal cluster, 1-2 wings.
Berry characteristics
The Merlot grape variety has medium, spheroidal berries with pruinose, blue-black skin.
the Label
“Under the damp and mild glow of the moon…” Luigi Pirandello
This wine is influenced by the sea and the moon, with intense color reflections and scents that bind it to the territory, making it as memorable as an unforgettable poem.
BLANDUS
CRU FROM SINGLE VINEYARD
CALABRIA
Protected Geographical Indication
MERLOT
BLANDUS, a red wine whose aromas, scents and flavors make it as inviting and flattering as the prestigious grape variety of Merlot – that this terroir enhances and magnifies.
The curiosity to taste and savor in all its olfactory and aromatic layers, recalls the wonder of the vine in our land, compensating the challenge of crafting it in purity in Calabria.
Awards
4 foglie
91 Punti
Medaglia d’oro
Medaglia d’oro
Medaglia d’argento
4 grappoli
2 calici
90 punti
92 punti
94 punti
3 T
BLANDUS TECHNICAL DATA SHEET
Exposure
Flat
Altitude
250 m a.s.l.
Rootstock
1103 P.
Harvest
Grapes harvested by hand in the first ten days of September
Production area
Loc.tà Montino in agro di Altomonte (Cosenza)
Ground
Medium-textured clayey red earth with the presence of stones on the substrate
Extension of the vineyard
1.00 Ha
Age of the vineyard
30 years or so
Form of farming
Guyot
Plant sixth
0,80 x 2,00
Number of buds per plant
Da 8 a 10
Average grape yield per plant
1 Kg
THE TERROIR
The vineyard of about 1ha, the smallest on the estate, is rooted in a soil of red clay with a component of sand and stones that increases when closer to the limestone substrate, ensuring sufficient moisture to the vine. In the late morning hours, the wind blows from the south to the north, reaching peaks of 30 miles/h, due to the attraction, from the cool peaks of the Pollino Mountains, of the mild breeze that rises from the Sea and sweeps away the humidity mitigating summer temperatures and ensuring healthiness to the vineyard.
IN THE VINEYARD
Grapes are produced according to a sustainable approach, such as the use of preventive treatments with zeolite, copper and sulfur, exclusively manual and mechanical in-row weeding, mowing of weeds, no fertilizers and only natural irrigation from rain. Elimination of superfluous shoots during green pruning and thinning of clusters at veraison to restore the optimum load. At harvest time, the clusters are selected one by one by expert hands directly on the vines, and harvested in 33-lb crates in order to bring only healthy, ripe grapes to the winery in small 30-crate loads.
IN THE CELLAR
The grapes are manually selected, placed in small crates, put into the crusher -destemmer and the berries are lightly crushed. Alcoholic fermentation and maceration take place in 264 lb stainless steel tanks, skin contact with the must
varies from 12 to 15 days, pumping over for the first two days followed by two délestages per day with temperature control. Soft pressing of pomace by hydraulic vertical press with stainless steel cage. After racking, immediate racking into French oak barrels -50% new and 50% second-fill- follows. Daily batonnage until first racking. Natural malolactic fermentation in barriques. After about 12 months of maturation in wood, the wine, without the aid of clarifiers and without tartaric precipitation, is bottled and the bottles, after about 36 months of aging protected in wooden crates, are labeled and are then finally ready to be enjoyed.
THE VINEYARD AND IN THE CELLAR ARE OVERSEEN BY GIANFRANCO FINO
Leaf characteristics
The Merlot grape variety has medium, pentagonal, pentalobate, trilobate leaves.
Cluster characteristics
Merlot vine has sparse, medium, pyramidal cluster, 1-2 wings.
Berry characteristics
The Merlot grape variety has medium, spheroidal berries with pruinose, blue-black skin.
the Label
“Under the damp and mild glow of the moon…” Luigi Pirandello
This wine is influenced by the sea and the moon, with intense color reflections and scents that bind it to the territory, making it as memorable as an unforgettable poem.
See also
Ligrezza
Cru from a single vineyard
Calabria IGT
Gaglioppo 100%
Fervore
Cru from a single vineyard
Calabria IGT
Magliocco dolce 100%
