Intense ruby red colour, full of characteristic aromas of small berries, even in jam, with toasted and vanilla notes.  

Merlot of Toros or also called Red label Reserve because it is aged for 24 months in barriques, is a product characterised by intense and fruity aromas, very enveloping, typical of Merlot. On the palate it is beautiful full and round, long and persistent, it gives a retrofactory sensation of absolute value.

Our tireless commitment to excellence, the boundless passion for our territory and the surprising potential of its vines are the elements that make Toros wines unique: a careful selection of the most representative wines of Friuli Venezia Giulia, through which the authentic link between vines, territory, traditions and people is expressed.

The art of wine and vineyard was handed down to him by dad Mario who, together with his uncle Edoardo, learned to love these places by perfecting wines with the ability to make ancient traditions. But it was Franco's great-grandmother, Edoardo, at the beginning of the twentieth century who took root in Novali, in the heart of Collio Goriziano. With foresight, as soon as he arrived in this land, Edoardo knew how to understand its true potential and began to work on it by being known by the connoisseurs of Austria, Veneto and Friuli, at a time when peasant families cultivated a little of everything.

The Toros have always been a large family, with so many names tied to it. Our story should be told from the beginning, but for this time we will break the rule starting with Franco, the current owner of the company

A winegrower of the present day but a winemaker of the past, he is the one who has been able to transform the company by taking it by the hand and bringing it to its current reputation. A man with a shy temperament, Franco loves the silence and company of the vineyard, always wandering among the rows to constantly take care of them. To The Question 'Where Is Franco?' The answer will always be the same: 'It's in the vineyard!'

Pairing Suggestions: Roasts, game and aged cheeses.

Maturation: Maceration for 20 days with frequent re-set at a controlled temperature. Ageing in new barriques for 24 months.