• Bastianich Vespa Rosso 2018
  • Bastianich Vespa Rosso 2018
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Bastianich Friuli-Venezia Giulia

Bastianich

Bastianich Vespa Rosso 2018

Red still

  • Bastianich Vespa Rosso 2018
  • Bastianich Vespa Rosso 2018
1 2
Show more
Bastianich Friuli-Venezia Giulia
€38,00
€38,00
List price: Indicates the price of the product before the start of the promotion
Sale Sold out
€228,00

6 bottles

€114,00

3 bottles

Immediate availability
Denomination Venezia Giulia IGT
Size 0,75 l
Alcohol content 13.0% by volume
Area Friuli-Venezia Giulia (Italy)
Grape varieties 50% Merlot, 30% Refosco dal Peduncolo Rosso, 20% Schioppettino
Aging After a short period of settling, the wine is racked into stainless steel tanks for complete malolactic fermentation. The wine is transferred, always separately, into French oak barriques (70% used and 30% new), where the wines are aged for 18 months in wood. Finally, the wines are blended and bottled, resting in the bottle for another 12-18 months before marketing.
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Description

Vespa Rosso is the company's flagship wine par excellence. It balances power and finesse through a combination of indigenous and international varieties.

Perfume

Perfume

The sweetness of blackberry and morello cherry cover the vegetal notes typical of Cabernet, consistently demonstrating a remarkable ripeness and structure.

Color

Color

Deep, bright ruby red.

Taste

Taste

The tannins appear incredibly sweet and well-balanced in the mouth, perfectly harmonious with the acidic and alcoholic parts. The ensemble that emerges fully reflects the olfactory notes and is softened by a drinkability and pleasantness that, considering its high dry extract, make it clear that the winery has focused decisively on balance and respect for the parameters of pleasantness. Its finish is excellent, intense, long and persistent.

Serve at:

16 - 18 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Producer
Bastianich
From this winery
  • Start up year: 1997
  • Oenologist: Emilio del Medico, Maurizio Castelli
  • Bottles produced: 215.000
  • Hectares: 30
The deep connection that the Bastianich family has with the world of wine takes us back decades and generations. In fact, it goes back to the encounters with the most important winemaking families in the 1970s and 1980s and the promotion of the best Friulian wines on the menus of the family's various restaurants in the United States. It was precisely this passion for wine, combined with the desire to rediscover and rediscover their origins, that led the Bastianich family, in 1997, to plant the first vineyards in Buttrio and Cividale del Friuli, in one of Italy's most vocated areas for the production of white wines.

Bastianich has owned the vineyards since 1997. The vineyards are in two distinct areas of the DOC Colli Orientali del Friuli. The first vineyard is situated on the Buttrio and Premariacco hills, in the hottest and southernmost region of the DOC. Influenced by the warmth coming from the sea, it provides the grapes for the production of our full-bodied and structured Cru wines, such as Vespa Bianco, Vespa Rosso, Plus and Calabrone. The second vineyard, which is located in the hills of Cividale del Friuli, is influenced by the Bora, the cold wind from the north, which produces wines of greater aromatic intensity during the coldest nights. Read more
Production area: Friuli-Venezia Giulia
Friuli-Venezia Giulia
Bastianich

A wine particularly suitable for grilled meat and medium-aged cheeses, it also goes equally well with fish soups and spicy, structured preparations.

Meat
Cheese
Matured cheese
Pork

Name Bastianich Vespa Rosso 2018
Type Red still
Denomination Venezia Giulia IGT
Vintage 2018
Size 0,75 l
Alcohol content 13.0% by volume
Grape varieties 50% Merlot, 30% Refosco dal Peduncolo Rosso, 20% Schioppettino
Country Italy
Region Friuli-Venezia Giulia
Vendor Bastianich
Origin Cividale del Friuli (Udine).
Climate Altitude: 150-200 m. a.s.l. Exposure: South, South-East, and South-West.
Soil composition Eocene marl with a limestone base.
Plants per hectare 4,000-8,000.
Yield per hectare 5,000-6,000 kg/hectare.
Harvest By hand, with small crates, between the 10th of September to the 20th of October, according to the variety.
Fermentation temperature 77-80 °F (25-27 °C)
Wine making Grapes are destemmed and crushed. Fermentation occurs in temperature-controlled stainless steel tanks between 25 and 27°C. During fermentation, careful daily pumping-over is carried out (15 to 18 days). At the end of maceration and alcoholic fermentation, the grapes are pressed with a vertical press to extract only the sweetest tannins.
Aging After a short period of settling, the wine is racked into stainless steel tanks for complete malolactic fermentation. The wine is transferred, always separately, into French oak barriques (70% used and 30% new), where the wines are aged for 18 months in wood. Finally, the wines are blended and bottled, resting in the bottle for another 12 8 months before marketing.
Total acidity 5.3 gr/L
PH 3.2
Residual sugar 6.0 gr/L
Allergens Contains sulphites