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Ticino Merlot: the prime Swiss Merlot
Merlot was imported from France at the beginning of the 20th century, when the vineyards of Europe had just been devastated by phylloxera. Over time, Merlot has adapted particularly well to the climatic conditions and soils of Ticino. Covering 80% of the canton’s wine-growing area, Merlot is by far the most widely cultivated grape variety in Ticino – ahead of American Red, Chardonnay, Bondola and Pinot Noir. There is no other region in the world with so many different vinifications of Merlot: red, white, rosé, sweet, sparkling – with so many variations, there is truly something for everyone!
Ticino Merlots have earned an excellent reputation both nationally and internationally, regularly being ranked among the best in the world. But as you may imagine, a product tastes even better in its place of origin, as close as possible to its terroir and its producer. Cellars, vineyards and grottos are waiting for you.
TICINO MERLOT. Taste this typical Ticino wine!
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What is Ticino Merlot?
Ticino vineyards
With an annual average of more than 2,300 hours of sunshine, Ticino is known for its mild climate. Protected by the Alps and influenced by a temperate climate, Ticino enjoys mild winters and typically Mediterranean summers. Thanks to these meteorological conditions, Ticino Merlot is a classic beyond fashion. The elegance, balance and finesse of the wines produced are a source of hedonistic pleasures that pair perfectly with Mediterranean cuisine.
A place of telluric convergence, wine-growing Ticino is split into two parts: the Sopraceneri on the one hand, which rests on the European plate, and the Sottoceneri on the other, linked to the African plate. The first is made up of crystalline rock with gneiss and granite, which gives acidic, light, sandy soils with a good presence of organic matter. The Sottoceneri, on the other hand, has more alkaline soils due to the calcareous rocks, richer in clay and heavier, especially in the Mendrisiotto where 40% of the vineyards are concentrated. The wines of Ticino are thus decidedcly different from one another as a consequence of the diversity of their terroir.
Main steps for the elaboration of a red wine
- Harvesting: the grapes are picked at optimum maturity – that is, they must contain enough sugar to obtain good fermentation but not too much sugar to maintain sufficient acidity. This ripeness will differ according to the grape variety.
- Destemming: after harvesting the grapes in the vineyard, the berries are separated from the bunches (entirely or partially) to avoid keeping too strong vegetal aromas linked to the stems.
- The crushing: the berries are crushed to release the juice. The mixture obtained – composed of the juice but also of the grape skins and seeds – is called “grape must”. It is from this must that the wine-making process begins.
- Maceration: the must remains in vats for several weeks. The skins –containing the tannins and the colouring compounds– then give the juice its red colour. The maceration time depends on the grape variety used and the type of wine desired.
- Alcoholic fermentation: The yeasts (natural or added) feed on the sugar contained in the must, which will release alcohol and CO2. The more sugar there is, the more alcohol there is.
- The separation of the juice (liquid) and the marc (solid): This phase happens after the period spent in the vat. The juice thus collected is called “Free-run juice”. The marc is then pressed to recover the juice from which it was soaked: this is the “press juice”.
- Ageing: Once all the solid parts have been removed, the wine is put back into vats (stainless steel, concrete, oak barrels, etc.). It can stay there from a few months to several years. This is when the second fermentation takes place: the “malolactic fermentation”. It will stabilize the wine and give it more roundness. There are several stages in the wine-making process. Depending on the type of wine (red, white, rosé, sweet, sparkling), these steps may vary. As Merlot is mainly made into red wine, we will focus on the main stages of red wine production.
- Bottling: this is the last step before the wine is sold and enjoyed!
History of Merlot
At the end of the 19th century, the vineyards of Europe had just been devastated by phylloxera. It was discovered that European grape varieties combined with American rootstocks could produce quality wines. Giovanni Rossi (1861-1926), a doctor, winegrower and State Councillor carried out trials on his estate to determine which grape variety would be the most suitable to renew the Ticino vineyards. Eureka! Merlot would be chosen among all the tested grape varieties. 1906 was the year of renewal; originating from the Bordeaux region, Merlot was the variety with the best maturity rates. However, it was not until more than fifty years later that Merlot would become the most widespread grape variety here. From then on, the Ticino Merlot would become hugely successful, thanks to the wine-making techniques in the cellar and the excellent quality of the grapes in the vineyards.
Merlot is now vinified as a red wine to give it its full measure and elegance, but the microclimate of Ticino also allows it to be used for sparkling wines, and even to be vinified as a white wine – a local exclusivity – or a rosé. The best grapes produce great wines for ageing, powerful and even more complex after a period in barrique, until they can be compared to the greatest Merlots in the world.
But where does the name Merlot come from?
The blackbird, which finds its natural habitat in orchards and vineyards, is said to have given its name to the merlot grape variety (from the french merle). There are two possible explanations for this etymology. The first is that the bird, present in the vineyards in autumn, enjoys the merlot grapes, which ripen earlier than other Bordeaux grape varieties such as cabernet sauvignon and cabernet franc. The second hypothesis is that the variety owes its name to the colour of its berries, which are purplish-black and evoke the bird’s plumage.
Your visit to the Corte del Vino Ticino
The king of Ticino wines, Merlot has its castle in the Corte del Vino Ticino, in the heart of the Breggia Gorges Park, in the municipality of Morbio Inferiore.
This house, which was created by the Ticino wine producers, includes 45 of them, representing 90% of all Ticino wines. More than 250 different wines can be tasted here, along with the Mediterranean specialities that are emblematic of the Ticino table. The local repertoire draws on the sources of the neighbouring Italian regions, such as traditional polenta from Lombardy, risotto from the province of Vercelli, and other stewed specialities from neighbouring Piedmont, such as brasato (braised beef) and bollito misto (a stew of several meats, accompanied by salsa verde and sweet and sour fruit mustard).