Refosco

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  1. Refosco dal ped. rosso - Friuli Grave DOC, 2012

    Refosco dal ped. rosso - Friuli Grave DOC, 2012

    $18.00

    E SUGANO - Refosco dal ped. rosso - Friuli Grave DOC Production zone: alluvial plain in Friuli-Venezia Giulia, west zone of Friuli Grave Doc appellation, municipality of Porcia. Grape variety: 100% Refosco dal Peduncolo rosso. Vineyards: spur cordon training system, 4.000 vines per hectare, yield 60 ql/Ha. Harvest period: IV week of September. Vinification: crushing and destemming, followed by approximately 15-20 days maceration of the skins in stainless steel tanks at controlled temperature (26-28°C); after racking, a part of the wine completes the fermentation and aging in stainless steel vats and the remaining matures in oak barrels for about 16 months. Alcohol content: 13% by vol. Aging potential: to be drunk immediately or to be kept up to 4 - 6 years. Colour: intense ruby red with garnet nuances. Nose: intense, characteristic and varietal, offers some fruity fragrances such as plum, currant, wild berry and dark cherry with almond notes. Palate: good intensity and personality, is full-bodied, with high acidity, very clean, confirms the nose sensations with a pleasantly bitter aftertaste, lingering finish. Food pairing: suitable for pasta dishes, vegetable soups, beef meat and liver; it is especially indicated with regional cuisine: jota, blecs, peta of andreis and petuccia of claut. Serving temperature: ideal at 20-22°c. Learn More
  2. Rondover Rosso, 2013 by SanSimone

    Rondover Rosso, 2013 by SanSimone

    Reg. Price: $16.00

    Now: $14.99

    Color: intense ruby red. Nose: delicate and vinous, with intense notes of wild berries, reminiscent of raspberry, cherry and blackberry. Palate: dry, soft and harmonious, authenticates the expectations originated through nose. Food Pairing: ideal as an aperitif accompanied by Pordenone meat- roll, it exalts red meat and semi seasoned cheese. Excellent with grilled liver and pasta with beans. Serving temperature: ideal at 18-20°C Learn More

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