||Exposure: South, Southwest.
||Marl and sandstone flysch of Eocene origin. Locally known as “Ponca”.
||First decade of October, carefully harvested in the coolest hours of the day.
||Pre-fermenting maceration in stainless steel at cool temperature(4-5 °C) for one week. Then Fermentation for 2 weeks with controlled temperature, max 20 °C.
||Minimum of 6 months in stainless steel to respect and enhanced the primary fruits flavours and the typical spiciness of this grape variety. At the end we make a gentle filtration before bottling.
||Refosco dal peduncolo rosso goes well with the game and fatty meats to give pleasure and clean the palate. It can be combined to a cheese, Montasio or Asiago, aged and still soft. We can combine it with a bacon egg omelette and peppers.
||Preis Tenimenti Civa Refosco dal Peduncolo Rosso Ronc Zoiis 2018 € 10,29