Growing practices and vinification notes for Sansonina Rosso, the estate’s 100-percent Merlot flagship

Translated from the Sansonina estate website.


The Sansonina vineyard is a high-density parcel planted to a selection of French Merlot clones.

The loosely clustered grape bunches have small berries. This allows the estate to extend the ripening period without the risk of vine disease and to obtain a natural concentration of anthocyanins, tannins, and polyphenols.

Great care is taken in farming practices, thus allowing the estate to obtain an elevated canopy. As a result, the grapes reach complete phenolic ripening and not just the desired brix level.

The grapes are picked and carefully placed in crates so as to keep them intact. After de-stemming and crushing, the must is racked to temperature-controlled wood casks for fermentation.

Once extended maceration on the grape skins and alcoholic fermentation are completed, the new wine is racked to new French barriques with different levels of toasting.

The determining factor in obtaining this superb wine is the continuous monirotoring of the wine during this crucial phase. It’s tasted repeatedly and repeated lab analyses are carried out to detect the presence of oxygen, the key element for the wine’s evolution.

Once cask aging is completed, only the best barriques are selected for the final blend, which is then racked to large cask where it rests for a month before bottling.

Cold-sterile bottling is employed and the wine is stabilized without any other treatment. This ensure that the organic and chemical make-up of the wine remains intact.

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