The Refosco dal Peduncolo Rosso is characterized by an intense ruby red color with copper shades.
Structured and full-bodied, fine and aromatic.
It has very strong fruity notes, such as wild blackberry, black currant, morello cherry; it has soft herbaceous notes that recall the undergrowth and spicy notes such as leather and Tabacco.
It is served with traditional Friulian dishes, such as Cotechino accompanied by Brovada and polenta, grilled or roasted meats and more full-bodied game dishes.
Temperature of Service: 18 - 20°C
- Grape Varieties: Autoctono
- Grapes: Refosco dal Peduncolo Rosso in purity
- Region of Production: Friuli Venezia Giulia
- Denomination: I.G.T. Trevenezie
- Type of wine: Dry red
- Type of Soil: Clayey earth with skeletona
- Training system: Double Upside Down
- Harvest: Second part of October
- Harvesting Techniqus: Mechanized harvesting
- Vinification: The grapes arrived in the cellar are immediately de-stemmed and placed in pumping-over tanks where their maceration on the skins will take place for about two weeks. During this period, various pumpovers are carried out to mix the skins with the must, in order to favor the extraction of color and aromas. Subsequently the must with the skins is pressed and placed in stainless steel barrels for fermentation.
- Aging: At the end of fermentation the wine is filtered and placed in a new stainless steel barrel where it will remain for a few months for aging, in order to harmonize aroma and flavor.
After these months, in the autoclave in which it rested, some yeasts will be poured which will favor the malolactic fermentation. This fermentation will make the wine softer and accentuate flavors and smells.
At the end of the second fermentation, the wine will be filtered and placed in a new stainless steel barrel, in which it will remain in refinement until it is bottled. - Malolatic Fermentation: Yes
- Sparkling: No
- Formats: 750 ML
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