||10% Merlot, 70% Refosco dal Peduncolo Rosso, 10% Schioppettino, 10% Pignolo
||Manzano hills, Buttrio and Cividale
||ALTITUDE: 150-200 meters m.s.l.m. EXPOSURE: South, south-east, south-west.
|Composition of the land
||Eocene marl, calcareous based
||All the bunches of Schioppettino and 50% of the bunches of Refosco are naturally wilted for 4 - 6 weeks. The grapes not destined for drying are selected on selection tables and then de-stemmed, crushed and sent to alcoholic fermentation in steel tanks at a controlled temperature between 25 and 27 degrees. At the racking the wine is decanted for 48 hours before being placed in new oak barrels to start malolactic fermentation, where it subsequently matures for 24 months. The withered bunches are subsequently de-stemmed by hand. Then follow the maceration and fermentation operations, which take place in open tonneaux. Fulling is done by hand, for the most delicate extraction possible. The use of a wooden vertical press extracts the noblest and sweetest tannins.
||After 24 months of aging in new French oak barrels, all the wines are assembled and bottled. Bottle aging can last between 18 and 24 months depending on the characteristics of the vintage.
||This great red wine is ideal to accompany robust dishes of red meat and especially game.
||Price Bastianich Calabrone 2012 € 36.60