Merlot is a red grape variety native to the Gironde region in south-west France, where its presence has been documented since at least the late 18th century. The name, first recorded in the 19th century, is generally associated with the blackbird, which is particularly attracted to its grapes. In Italy, it became widespread mainly from the second half of the 19th century onwards, finding favourable conditions in numerous areas of the north-east and subsequently establishing itself in Tuscany, along the Tyrrhenian coast, in some parts of central Italy, in Sardinia and in other suitable regions of the peninsula.
The vine exhibits balanced vigour and medium-sized leaves, generally pentagonal, trilobed or pentalobed, with a slightly blistered margin and a faintly tomentose surface. The bunch is medium-sized, pyramidal, often winged and more or less loose; the berry, round and of medium size, has a blue-violet skin, almost black when ripe, covered in abundant bloom.
The wine produced from Merlot is characterised by an intense ruby colour, sometimes tending towards garnet with ageing, and by an aromatic profile centred on red and dark fruits, plum, cherry and blackberry, enriched by herbaceous, spicy, balsamic, cocoa and tobacco notes in mature wines. On the palate, it offers smoothness, a harmonious body and generally velvety tannins. It can be enjoyable when young, but in its finest expressions it develops balance, complexity and a remarkable capacity for ageing.
