The Endrici family has been producing wine since 1885 in the Italian Trentino-Alto Adige region. The Serpaia di Endrizzi estate ranks among the best vineyards in Northern Italy. The family has a passion and love for their vineyard and put emphasis on producing high-quality wines. The estate is now run by two generations: the parents, Christine and Paolo Endrici, and their children, Lisa Maria and Daniele Endrici. Together, they form the new generation of Serpaia di Endrizzi. All the wines are produced without the use of chemical fertilisers, with respect for the environment and in a constant search of absolute quality. They embody the expression of fine Italian wines and above all else, a strong and warm family spirit.
At the heart of the Serpaia di Endrizzi estate, the Maremmello manor house sits on the gentle hills and is exposed to the sea breeze. The vineyard is characterized by a moderately deep soil, rich in clay and arenaceous rock, which, thanks to a large number of micro-nutrients, positively impacts the richness and complexity of the wines produced on this land, providing both aromas and structure.
The vinification and ageing
Following the manual harvest, during which the best grapes are selected, the grapes are taken to the cellar. Fermentation helps to preserve the best fruit aromas of each grape variety. The wine is aged in barrels for 12 months. Only the best barrels were used for this cuvée. The wine is then aged for a further eight months in large oak barrels. Finally, the wine is bottled and aged for a further six months.
Serpaia di Endrizzi's Mèria 2016 comprises a blend of Merlot, Cabernet Sauvignon, Sangiovese abd Petit Verdot.
The colour is an intense ruby red.
The nose gives off delicious fruity fragrances (cherry, blackberry, plum).
Full-bodied and structured, this wine expresses seductive fruity aromas and balance. The finish is rich and harmonious.
Food and wine pairing
Mèria 2016 by Serpaia di Endrizzi goes well with red and white meat, pasta dishes and cheeses.
This Italian wine can be cellared until at least 2026, enabling it to reveal its full range of aromas.
For an optimal tasting experience, serve between 18 and 20°C.