Preparare la miscela di spezie mescolando tutti gli ingredienti per ottenere una polvere uniforme.
In un pentolino unire lo zucchero con l’acqua, portare a bollore e ridurre sino ad ottenere una consistenza simile ad uno sciroppo.
Tagliare la treccia al burro (meglio se rafferma), intingere entrambi i lati nello sciroppo di acqua e zucchero e infine ripassare le fette nella miscela di spezie e adagiarle in una teglia foderata con carta forno. Cuocere in forno preriscaldato a 180ºC per 8-9 minuti per lato, sino a quando le fette risulteranno asciutte e ben dorate, quindi toglierle dal forno e metterle a raffreddare su una griglia.
In un pentolino portare a bollore il Merlot, lo zucchero, la scorza di limone e la cannella. Spegnere il fuoco e filtrare.
Servire i dolcetti speziati bagnandoli con il vino aromatico.
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