The grapes are destemmed and crushed and macerated in steel tank at very low temperature (8 °C ) for several days without beginning of alcoholic fermentation under carbon dioxide to extract colour substances and aromas.
Then the grapes are macerated and fermented at low temperature ( 23 °C ) for ten days with soft movements.
The wine has done malolactic fermentation and conserved on fine lees for several months part in steel tanks, part in tonneaux.
A small percentage of grapes ( 10- 15 % ) are slightly dried on small crates for twenty days and then after destemming, are fermented in tub and manually moved. After 20 days of maceration, the grapes are pressed and the wine has put into barriques to do malolactic fermentation and to elevate for one year.
After one year the wines are put together and bottled after slight filtration.
The wine has intense red ruby colour with blue and purple reflections. The nose is rich on red fruits aromas (cherry, black currant ),and spices (black pepper ). the taste is intense but smooth, wrap, the tannins a sweet and equilibrated with the concentration of the wine.
Serve it at a temperature of 18 °C, it is good in combination with red meats, and mature cheeses.
Wine’s Name: IGT Venezia Giulia Refosco
Grapes: Refosco dal peduncolo rosso
Production area: Friuli Grave