Merlot Cabernet (2023) - Kaltern

Winemaking methods used for Merlot Cabernet

Separate fermentation for each grape variety

Separate fermentation for each grape variety is a winemaking technique that allows the grapes of different varieties to be vinified separately, respecting the unique characteristics of each. This approach ensures precise control over fermentation parameters (such as temperature, duration and yeast management), letting each variety express its aromatic and structural potential at its best.

Short maceration (6-8 days)

Short maceration (6-8 days) is a winemaking technique used to obtain wines that are fresher, fruitier and with a softer tannic structure than those from longer macerations. This method is particularly used for producing light, young red wines, rosés and some macerated whites, allowing a controlled extraction of colour, aromas and tannins without weighing down the profile of the wine.

Post-fermentation blending

Post-fermentation blending, also known as post-fermentative blending, is a winemaking practice that consists of combining wines from separate fermentations only after each has completed its own fermentation process. It is a technical and stylistic choice that allows the producer to control the final balance of the wine with precision, making the most of the best characteristics of each component. This technique is very common in both white and red wines, and is often used in terroir blends, in international blends and also in great metodo classico sparkling wines. Why is post-fermentation blending carried out? Because each grape, parcel or vat can express different characters: aromatics, acidity, structure, softness...The final blend is the result of tastings and micro-blends, in order to find the best possible balance.It makes it possible to manage spontaneous fermentations, and those in wood, stainless steel, concrete or amphora, in different ways, and then to combine them afterwards with precision. Practical examples of use Blending of different grape varieties, e.g. Cabernet and Merlot, Grenache and Syrah, Chardonnay and Viognier. Wines obtained from different vineyards, with parcels vinified separately to preserve their identity. Different fermentation vessels: stainless steel, barrique, concrete or amphora. Blending of wines with or without malolactic fermentation, to balance freshness and softness. Advantages of Post-Fermentation Blending Absolute precision in the final result.The possibility of correcting natural imbalances (e.g. too much acidity or structure).Better expression of the complexity and harmony of the wine.Each component can be managed and matured to measure. Wines that use this technique Bordeaux blends: Cabernet Sauvignon + Merlot + Cabernet FrancSouthern Rhône blends: Grenache + Syrah + MourvèdreMetodo Classico: cuvées are often the result of post-fermentative blendingWines from native varieties vinified as a single variety, then combined to create balance between parcels

Ageing methods used for Merlot Cabernet

In stainless steel

Ageing in stainless steel is a winemaking practice aimed at preserving the freshness, aromatic integrity and varietal purity of the wine. It is used above all for white, rosé and young red wines, but also for light, easy-drinking reds that do not require maturation in wood. Stainless steel vessels are inert and impermeable to oxygen, so they do not interact with the wine: this makes it possible to bring out the fruity, floral and mineral component of the grape and of the terroir.