Vinification and aging
After the destemming-crushing operations, the grapes are left to ferment for about 25 days, with continuous pumping over and wetting of the skins at a temperature of 25 degrees. A soft manual pressing follows.
The aging of the mass in stainless steel tanks for about seven months at a controlled temperature of 15-16 degrees.
After clarifying and filtration, the wine is left to age in the bottle for about two months before being placed on the market.
Characteristic ruby red color, slightly pale with violet reflections.
Intense spicy notes are perceived on all the black pepper that gives an incredible olfactory definition, is flanked by hints of delicate sweet fruit.
Thanks to these perfumes it looks elegant already at the first approach.
On the palate it leaves a sensation that refers to a balance and elegance of absolute caliber with a strong tannin and acidity well present but extremely dosed.
The cellar of the Bastianich Family is known all over the world thanks to Joe famous TV personality and judge of Masterchef.
The company and the land are located in the area of Cividale del Friuli in the province of Udine in the part of the Eastern Hills of North-East Italy.
Their history stems from the first vineyard planting in 1997.
The family vineyards are located in two different areas of the D.Or.C of the Collio Friulano:
- The first vines are located on the hills of Buttrio and Premariacco, in the southernmost area and consequently warmer, thanks to the influence of the sea, as a result of the previous ones this location is used for the production of Crus such as the white Vespa, the Calabrone and the Plus.
- The second grape variety instead is located in the area of Cividale del Friuli where it is influenced by the Bora the cold wind that comes from the north, blowing in the coldest nights allows the production of more intense and aromatic wines.
The purpose of the Bastianich winery is to absorb the history and culture of the area, creating unique wines that can tell the place and at the same time, prove to stand out for body, structure and balance.
A perfect red wine for typical Friulian appetizers.
Recommended with meat dishes both delicate and on the spit.
Excellent combined with a cutting board together with medium-aged cheeses.
Together with the classic grandmother’s dish with an egg pappardella and a sausage and chestnut sauce.
75 cl bottle