PRODUCER
cantina marco merli
CASA DEL DIAVOLo, Umbria
INFORMATION
SPANNING A MODEST 7 HECTARES, MARCO MERLI’S VINEYARDS WERE ACQUIRED BY HIS FATHER, ENZO, IN 2000 FROM A PROPERTY WHERE MARCO'S GRANDFATHER ONCE TOILED, NESTLED WITHIN THE QUAINT VILLAGE OF CASA DEL DIAVOLO IN THE CAPTIVATING ALTOTIBERINI HILLS JUST NORTH OF PERUGIA. IN A HEARTFELT ENDEAVOR TO HONOR HIS ROOTS, MARCO HAS REVIVED ABANDONED LANDS AND CHAMPIONED NATIVE GRAPE VARIETALS LIKE SANGIOVESE AND TREBBIANO, ALONGSIDE GRECHETTO, MALVASIA NERA AND CILIEGIOLO. MARCO MERLI ORCHESTRATES HIS ARTISANAL WINEMAKING ENTERPRISE WITH UNDERSTATED DEMEANOR, DRAWING INSPIRATION FROM THE TEACHINGS OF HIS FATHER WHILE EMBRACING NATURAL TECHNIQUES AND METHODS AND INFUSING HIS OWN CREATIVITY AND PERSONALITY INTO THE CRAFT. TRANSITIONING FROM A CAREER IN FASHION DESIGN, MARCO'S KEEN PALATE AND INNATE SENSE OF AESTHETICS INFUSE HIS WINES WITH A DISTINCTIVE UMBRIAN FLAIR. WITH AN UNWAVERING COMMITMENT TO ENVIRONMENTAL STEWARDSHIP, HIS CULTIVATION AND WINEMAKING PRACTICES REFLECT A HARMONIOUS BLEND OF TRADITION AND INNOVATION.
000192023 BIANCO
GRAPES: 50% VERMENTINO, 30% TREBBIANO, 15% MALVASIADI CANDIA, 5% GRECHETTO
STYLE: MACERATO
SOIL: CHALKY CLAY
VINIFICATION: DIRECT PRESS, FERMENTATION WITH INDIGENOUS YEASTS IN STEEL, AGING IN STEEL, NOT CLARIFIED, NOT FILTERED
00192023 ROSSO
GRAPES: SANGIOVESE, MERLOT, CABERNET SAUVIGNON, CILIEGIOLO, MALVASIA NERA
STYLE: ROSSO
SOIL: CHALKY CLAY
VINIFICATION: FERMENTATION WITH INDIGENOUS YEASTS, PARTIAL CARBONIC MACERATION, NOT CLARIFIED,NOT FILTERED
BRUCISCO
G5RAPES: TREBBIANO, GRECHETTO, MALVASIA DI CANDIA
5STYLE: MACERATO
SOIL: CHALKY CLAY
VINIFICATION: FERMENTATION WITH INDIGENOUS YEASTS IN SMALL PVC COTNAINERS AND CONCRETE TANKS, AGING IN CONCRETE, NOT CLARIFIED, NOT FILTERED
CMM BIANCO
GRAPES: FIELD BLEND
STYLE: MACERATO
SOIL: MIXED
VINIFICATION: DIRECT PRESS, FERMENTATION WITH INDIGENOUS YEASTS IN STEEL, AGING IN STEEL, NOT CLARIFIED, NOT FILTERED
CMM ROSSO
GRAPES: FIELD BLEND
STYLE: ROSSO
SOILS: MIXED
VINIFICATION: FERMENTATION WITH INDIGENOUS YEASTS, PARTIAL CARBONIC MACERATION, NOT CLARIFIED,NOT FILTERED
DE LIA
GRAPES: MALVASIA NERA, CILIEGIOLO
STYLE: ROSSO
SOIL: CLAY, SILT AND SAND
VINIFICATION: FERMENTATION WITH INDIGENOUS YEASTS, WHOLE CLUSTER MACERATION, AGING IN STAINLESS STEEL AND 10HL OAK BARRELS, NOT CLARIFIED, NOT FILTERED
JANUS
GRAPES: SANGIOVESE
STYLE: ROSSO
SOIL: CHALKY CLAY WITH SAND AND A SMALL PERCENTAGE OG SILT
VINIFICATION: FERMENTATION WITH INDIGENOUS YEATS, ONE WEEK OF SEMI-CARBONIC MACERATION, 6 MONTHS AGING IN STAINLESS STEEL FOLLOWED BY 6 MONTHS AGING IN 10HL OAK BARRELS, NOT CLARIFIED, NOT FILTERED
TRISTO (BIANCO)
GRAPES: TREBBIANO
STYLE: MACERATO
SOIL: MAINLY SANDY AND LOAM
VINIFICATION: FERMENTATION WITH INDIGENOUS YEASTS, WHOLE CLUSTER MACERATION IN 10HL PVC CONTAINERS, 30% OF THE MASS COMPLETES THE FERMENTATION AND AGES IN OAK TONNEAU, WHILE THE REMAINING 70% FERMENTS IN STAINLESS STEAL
TRISTO (ROSSO)
GRAPES: 40% SANGIOVESE, 30% MERLOT, 30% CABERNET SAUVIGNON
STYLE: ROSSO
SOIL: SANDY LOAM
VINIFICATION: FERMENTATION WITH INDIGENOUS YEASTS IN CONCRETE AND FIBERGLASS TANKS, AGING IN CONCRETE
MOSCO
GRAPES: 25% MOSCATO BIANCO, 35% MOSCATO GIALLO, 20% TREBBIANO, 20% MALVASIA DI CANDIA
STYLE: MACERATO
SOIL: CLAY/CALCAREOUS, SILT AND SAND
VINIFICATION: 6/7 DAYS OF SKIN CONTACT IN OPEN VATS, AFTER RACKING THE WINE SPENDS ONE MONTH IN STEEL TANKS, IT IS THEN AGED IN CONCRETE TANKS UNTIL BOTTLING
ZERODIBABO
GRAPES: SANGIOVESE, CILIEGIOLO, MALVASIA NERA
STYLE: ROSATO
SOIL: CLAY, GRAVEL
VINIFICATION: FERMENTATION WITH INDIGENOUS YEATS, MACERATION ON THE SKINS FOR A FEW HOURS, AGED IN STEEL AND LARGE OAK BARRELS FOR A FEW MONTHS