||10% Merlot, 70% Refosco dal Peduncolo Rosso, 10% Schioppettino, 10% Pignolo
||The hills of Manzano, Buttrio and Cividale (UD)
||Altitude: 150-200 m. a.s.l. Exposure: South, south-east, south-west.
|Composition of the land
||Calcareous marl (ponca) with mixed rock and clay.
||10 - 20 October. By hand in small cassettes.
||Half of the Refosco grapes and 100% of the Schioppettino undergo a 4 – 6 week period of natural drying (appassimento). Grapes not selected for drying are sorted by hand and then destemmed, crushed and placed in stainless-steel for fermentation at 77-80 °F (25-27 °C).
||After fermentation is complete, the grapes are pressed and the wine is allowed to settle for 48 hours before being transferred to new French barriques. Calabrone is aged for 24 months in new French oak barrriques and then the various components are blended and bottled. Calabrone then ages in bottle for 18 – 24 months before release.
||This great red wine is ideal with robust red meat dishes, especially game, like wild boar and venison.
||Price Bastianich Calabrone 2013 € 42.50