Bastianich
Vespa Rosso 2018
| Denomination | IGT Venezia Giulia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 50% Merlot, 30% Refosco dal Peduncolo Rosso, 20% Schioppettino |
| Aging | Aged in French oak barriques for 18 months (70% second use, 30% new), then blended, bottled and further aged in bottle for 12–18 months before release. |
- Blend: Merlot 50%, Refosco 30%, Schioppettino 20% from Venezia Giulia IGT
- Vinification: fermentation in stainless steel at 25–27°C for a period of 15–18 days
- Ageing: 18 months in French oak barriques followed by 12–18 months in bottle
- Tasting notes: hints of blackberry and morello cherry, with spicy and balsamic nuances; sweet and harmonious tannins
- Data and pairings: vintage 2018, 13% vol, 0.75 L; ideal with grilled meats and cheeses
Description
What kind of wine it is
Vespa Rosso is a still wine from Venezia Giulia by Bastianich, created from a careful blend of Merlot, Refosco dal Peduncolo Rosso and Schioppettino. Its structured profile is characterised by soft tannins and perfectly balanced freshness. On the nose, it offers the sweetness of blackberry and morello cherry, which blend harmoniously with delicate vegetal, spicy and balsamic notes. On the palate, it is rich and elegant, with an intense, persistent and pleasantly bitter finish, ideal for pairing with flavourful dishes such as grilled meats.
Where it comes from
This red originates from hillside vineyards located in the areas of Cividale del Friuli, Buttrio, Premariacco and Prepotto, in the heart of the Colli Orientali del Friuli. The vines take root in a terroir of calcareous Eocene marl, at an altitude between one hundred and fifty and two hundred metres. The favourable sun exposure and mild climate of the Premariacco area ensure optimal ripening of the grapes. This geographical matrix gives the wine a fine texture and a distinct flavour profile with an international character.
How it is produced
Production involves a rigorous manual harvest and selection of the bunches on sorting tables, followed by destemming and crushing. The individual varieties ferment separately in stainless steel tanks at controlled temperatures, with daily pump-overs. This is followed by gentle vertical pressing, aimed at extracting only the noblest fractions of the fruit. After malolactic fermentation, the wine matures separately for eighteen months in French oak barrels. At the end of the ageing process, the final blend is created, which rests further to complete its structural evolution.
History and Curiosities
The Vespa Rosso 2018 by Bastianich embodies the excellence of the Colli Orientali del Friuli, combining the elegance of Merlot with the vibrant character of Refosco and Schioppettino. Produced in Cividale del Friuli, this exceptional wine is made from grapes vinified separately to preserve every nuance. The 18-month ageing in French oak barriques gives it a silky texture, releasing intense aromas of blackberry and morello cherry. A multi-award-winning masterpiece, celebrated by critics for its sweet tannins and its enveloping gustatory harmony.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °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 Vespa Rosso 2018 |
|---|---|
| Type | Red still |
| Denomination | Venezia Giulia IGT |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 50% Merlot, 30% Refosco dal Peduncolo Rosso, 20% Schioppettino |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Bastianich |
| Story | History and Curiosities The Vespa Rosso 2018 by Bastianich embodies the excellence of the Colli Orientali del Friuli, combining the elegance of Merlot with the vibrant character of Refosco and Schioppettino. Produced in Cividale del Friuli, this exceptional wine is made from grapes vinified separately to preserve every nuance. The 18-month ageing in French oak barriques gives it a silky texture, releasing intense aromas of blackberry and morello cherry. A multi-award-winning masterpiece, celebrated by critics for its sweet tannins and its enveloping gustatory harmony. |
| Origin | Cividale del Friuli (Udine), hills of Buttrio, Premariacco, Cividale, Prepotto |
| Soil composition | Calcareous Eocene marl |
| Plants per hectare | 4,000–8,000 |
| Yield per hectare | 5,000–6,000 kg/hectare |
| Harvest | From the second ten days of September to the second ten days of October |
| Fermentation temperature | 25–27 °C |
| Fermentation | 15–18 days |
| Production technique | Selection of grapes on sorting tables; destemming and crushing; fermentation in stainless steel tanks at controlled temperature with daily pump-overs; pressing with a vertical press; malolactic fermentation in stainless steel; ageing in French oak barriques; blending, bottling and bottle ageing. |
| Wine making | The grapes are selected on sorting tables, then destemmed and crushed; fermentation takes place in stainless steel tanks at a controlled temperature (25–27 °C) for 15–18 days with daily pump-overs. At the end of maceration and alcoholic fermentation, pressing is carried out with a vertical press to extract only the softest tannins; after a brief settling, full malolactic fermentation takes place in stainless steel, followed by ageing in French oak barriques for 18 months (70% second use, 30% new), then blending, bottling and further bottle ageing for 12–18 months. |
| Aging | Aged in French oak barriques for 18 months (70% second use, 30% new), then blended, bottled and further aged in bottle for 12–18 months before release. |
| Total acidity | 5.3 gr/L |
| PH | 3.2 |
| Residual sugar | 6.0 gr/L |
| Allergens | Contains sulphites |