• Bastianich Calabrone 2019
  • Bastianich Calabrone 2019
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Bastianich Friuli-Venezia Giulia

Bastianich

Bastianich Calabrone 2019

Red still

  • Bastianich Calabrone 2019
  • Bastianich Calabrone 2019
1 2
Show more
Bastianich Friuli-Venezia Giulia
€62,00
€62,00
List price: Indicates the price of the product before the start of the promotion
Sale Sold out
Last 1 bottles remaining
Denomination Venezia Giulia IGT
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 Upon racking, the wine is decanted for 48 hours before being placed in new oak barrels for the start of malolactic fermentation, where it then matures for 24 months. After 24 months of ageing in new French oak barriques, all wines are blended and bottled. Bottle ageing can last between 18 and 24 months, depending on the characteristics of the vintage.
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Description

Calabrone is a réserve wine made with a percentage of dried grapes. This process intensifies its flavours and softens its tannins.

Perfume

Perfume

Rich with notes of chocolate, coffee, spices and ripe red fruit.

Color

Color

Deep ruby red.

Taste

Taste

A wine with remarkable structure while retaining its elegance.

Serve at:

18 - 20 °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

This great red wine is ideal with robust red meat dishes, especially game, like wild boar and venison.

Meat
Cheese
Matured cheese
Pork

Name Bastianich Calabrone 2019
Type Red still
Denomination Venezia Giulia IGT
Vintage 2019
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
Origin Hills of Manzano, Buttrio and Cividale (Udine)
Climate Altitude: 150-200 m. a.s.l. Exposure: South, South-East, South-West.
Soil composition Eocene marl, limestone-based.
Plants per hectare 4,000-8,000
Yield per hectare 4,000-6,000 kg/hectare
Harvest By hand, between the 10th and 20th of October with crates.
Fermentation temperature 77-80 °F (25-27 °C)
Wine making All bunches of Schioppettino and 50% of the Refosco grapes are dried naturally for 4 - 6 weeks. Grapes not intended for drying are instead selected on sorting benches and then destemmed, crushed and sent for alcoholic fermentation in steel tanks at a controlled temperature of between 25 and 27°C.
Aging Upon racking, the wine is decanted for 48 hours before being placed in new oak barrels for the start of malolactic fermentation, where it then matures for 24 months. After 24 months of ageing in new French oak barriques, all 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