Bastianich
Calabrone 2020
| Denomination | IGT Venezia Giulia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 70% Refosco dal Peduncolo Rosso, 10% Merlot, 10% Pignolo, 10% Schioppettino |
| Aging | At racking, the wine is allowed to settle for 48 hours before being placed in new oak barriques to start malolactic fermentation, where it is then aged for 24 months. After 24 months of ageing in new French oak barriques, all the wines are blended and bottled. Bottle ageing can last between 18 and 24 months depending on the characteristics of the vintage. |
Description
What kind of wine it is
Calabrone Bastianich is a still red wine with the typical geographical indication Venezia Giulia, produced in Friuli Venezia Giulia from a blend of Refosco dal Peduncolo Rosso, Merlot, Pignolo and Schioppettino. The natural drying of part of the grapes enriches its sensory profile, expressing notes of ripe red fruit, chocolate, coffee and spices. On the palate it is enveloping, with intense yet rounded tannins and excellent acidity, leading to a dry finish that is ideal for enhancing slow-cooked meats and mature Italian cheeses.
Where it comes from
The grapes come from the hills of Manzano, Buttrio and Cividale, in the Venezia Giulia area. The vineyards are located at around two hundred metres above sea level, with a sunny and ideal exposure. The soil is characterised by calcareous Eocene marl, a key geological element that gives the wine its acidic backbone and a pronounced tannic structure. These pedoclimatic conditions of Friuli Venezia Giulia favour the optimal ripening of the grapes, preserving the integrity and clarity of the aromatic bouquet.
How it is produced
The grapes are hand-harvested in October; part of the Refosco dal Peduncolo Rosso and Schioppettino undergo natural drying. The fresh grapes ferment in stainless steel at a controlled temperature, while the dried bunches macerate in open vats with manual punching down and vertical wooden pressing. The blend undergoes malolactic fermentation and matures for twenty-four months in new French oak barrels. A prolonged ageing in bottle harmoniously balances the structure and final elegance of the wine.
History and Curiosities
Calabrone was born from the meeting between Friulian tradition and the experience of the Bastianich family, a company deeply rooted in a passion for wine and the rediscovery of its origins. Among the most interesting features of this wine is its unique style reminiscent of Amarone, as well as the prestige of having been awarded the 5 Grappoli by the Bibenda Guide on two occasions.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1997
- Oenologist: Emilio del Medico
- Bottles produced: 220.000
- Hectares: 27
| Name | Bastianich Calabrone 2020 |
|---|---|
| Type | Red still |
| Denomination | Venezia Giulia IGT |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 70% Refosco dal Peduncolo Rosso, 10% Merlot, 10% Pignolo, 10% Schioppettino |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Bastianich |
| Story | History and Curiosities Calabrone was born from the meeting between Friulian tradition and the experience of the Bastianich family, a company deeply rooted in a passion for wine and the rediscovery of its origins. Among the most interesting features of this wine is its unique style reminiscent of Amarone, as well as the prestige of having been awarded the 5 Grappoli by the Bibenda Guide on two occasions. |
| Origin | Hills of Manzano, Buttrio and Cividale (UD) |
| Climate | Altitude: 150-200 m a.s.l. Exposure: South, south-east, south-west. |
| Soil composition | Marna eocenica a base calcarea |
| Plants per hectare | 4,000/8,000 |
| Yield per hectare | 40 - 60 q/Ha |
| Harvest | 10 - 20 Ottobre, a mano in cassetta |
| Fermentation temperature | 25-27 °C |
| Production technique | Partial appassimento (natural drying of part of the grape bunches for 4–6 weeks); alcoholic fermentation in stainless steel tanks at controlled temperature (25–27 °C) and in open tonneaux with manual punching down; vertical pressing in wood; malolactic fermentation and ageing in new French oak barriques |
| Wine making | All the Schioppettino grapes and 50% of the Refosco grapes are naturally dried for 4 - 6 weeks. The grapes not intended for drying are selected on sorting tables, then destemmed, crushed, and sent for alcoholic fermentation in stainless steel tanks at a controlled temperature between 25 and 27°C. |
| Aging | At racking, the wine is allowed to settle for 48 hours before being placed in new oak barriques to start malolactic fermentation, where it is then aged for 24 months. After 24 months of ageing in new French oak barriques, all the wines are blended and bottled. Bottle ageing can last between 18 and 24 months depending on the characteristics of the vintage. |
| Total acidity | 5.9 gr/L |
| PH | 3.7 |
| Residual sugar | 11.0 gr/L |
| Allergens | Contains sulphites |