Lona is the fruit of energy and patience. The few Merlot vines grow in the heart of the Huberfeld alluvial fan, absorbing energy from the sun and from the warm soil. The grapes enjoy high temperatures and constant ventilation, developing high sugar concentrations. Whole bunches are then patiently left to dry in small boxes until the beginning of December. Following the de-stemming, a slow fermentation takes place at a controlled temperature in open wooden vats. This process is then followed by a 15-month refinement on fine lees in oak barriques.
Lona presents itself with an intense ruby red color. Powerful on the nose with notes of berries, black pepper and fine licorice. On the palate it is full-bodied, complex with a linear acidity. The soft and velvety tannins support a finish of great persistence.
President Dieter Haas says: “We are very proud to present our Lona. It is an imposing wine of character, which we place alongside the equally sumptuous Sanctissimus. Kellerei St. Paul pays close attention to researching and selecting the crus best suited to the different varieties and that of Lona has the perfect characteristics for long-lived, complex and balanced Merlots. We expect great things in the years to come”.
The vineyards surrounding the town and the Cantina di San Paolo are characterized by a great variety of exposures, altitudes - from 300 to 700 meters above sea level - and land compositions. Each grape variety finds its ideal habitat on the porphyry, clay, sand, "loess" substrates, moraine deposits and dolomite rocks precipitated by Gantkofel, the very steep wall that rises above San Paolo.