Castello di Buttrio Refosco dal Peduncolo Rosso 2018

Castello di Buttrio Refosco dal Peduncolo Rosso 2018

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Price 
Not available

How to serve

Serve at:

16 - 18°C.

Decanting time:

1 Hour

Longevity:

10 - 15 years

Glass:
Full Bodied and Very Aged Red Wines
Castello di Buttrio Refosco dal Peduncolo Rosso 2018
Refosco has an ancient history. It was first documented in 1347 in the annals of the Municipality of Udine, where it is described, together with ribolla gialla, as one of the most highly prized and costly varieties. In fact, it would be more accurate to talk about a family of varieties, the refoscos. At Castello di Buttrio, our refosco is the variety known as “dal peduncolo rosso” and takes its name from its distinctive purple-red peduncle, the bunchstem that attaches the cluster to the vine. Refosco’s richly fruited wine is close-textured and full bodied with succulent layers of spice and earthiness. A wine whose chewy mouthfeel is braced by bright minerality.

Colour

Deep red.

Bouquet

Autumn leaves edged with cardamom and bramble.

Flavour

Vibrant, characterful with well-honed tannins that reinforce the sensation of freshness.

Pairing

Game and traditional Friulian preparations. Fantastic with mature cheeses and spicy cured meats.

Meat
Cheese
Matured cheese
Pork

Features

Name Castello di Buttrio Refosco dal Peduncolo Rosso 2018
Type Red still
Classification DOC Colli Orientali del Friuli Refosco dal Peduncolo Rosso
Year 2018
Size 0,75 l Standard
Alcohol content 12.50% by volume
Grape varieties 100% Refosco dal Peduncolo Rosso
Country Italy
Region Friuli-Venezia Giulia
Origin Castello di Buttrio
Climate The location in the hills at Castello di Buttrio, 142 metres above sea level, ensures perfect air circulation and the ideal range of day-night temperatures at harvest time brings the grapes to optimal ripeness.
Soil composition Alternate layers of marl and sandstone of Eocene origin, known as “ponca” in Friulian.
Cultivation system Guyot
Harvest Decided on the basis of periodic grape tastings and checks of sugar, acidity, polyphenol content and aromatic ripeness.
Vinification The grapes are destemmed and left in contact with the skins for 7-9 days. Maceration is carried out to a protocol that entails periodic pump-overs and rack-and-return. The fermentation temperature is kept at 20-25 °C to bring out the grape’s notes of fruit. Maceration and alcoholic fermentation are followed by malolactic fermentation.
Ageing 11-12 months in stainless steel tanks on the fermentation lees, kept in suspension by periodic stirring.
Allergens Contains sulphites
Pairing Game and traditional Friulian preparations. Fantastic with mature cheeses and spicy cured meats.

Official awards

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Description

Vintage

xtraWine
89/100 
2018
Castello di Buttrio
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In this land where vines have been cultivated since the Middle Ages, time permeates everything with an ancient memory and is the custodian of a precious and tangible past that is handed down through the generations. The history of this place begins w...

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