Although Merlot is most closely associated with Bordeaux and California, it flourishes in the warm Mediterranean climate. Most Italian Merlot comes from or near the Veneto region, but it is also grown in Tuscany where many producers use it to beef up their Chianti, and a few on the coast use it to make a Bordeaux-like blend. Tuscany is influenced by the warmth of the coast and the coolness of the hills (up to 1475 feet altitude) which gives rise to a host of microclimates. It is actually a good place to grow Merlot because the varietal consistently ripens before the late September rains. Tuscan wines show good structure and body due to their famously firm acids which typically balance soft tannins and luscious fruit.

Benvolio is the only producer to label a Tuscan wine as Merlot. It is actually a blend containing 15% Cabernet Sauvignon. The nose shows vibrant aromas of raspberries and strawberries with subtle hints of rose petals and spice. Aged in French oak casks for 12 months, it has firm structure, good acid, and supple tannins. Essences of wild berries and white chocolate marry into vibrant plum and spice flavors. The lingering finish is dominated by nutmeg with truffle and forest tones. This exceptional value complements grilled meats, leg of lamb, tuna, and swordfish. It is ideal with Bolognese and tomato-based dishes.