Refoscodal Peduncolo Rosso
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.
Provenance of grapes:
The vineyards of Castello di Buttrio
Alternate layers of marl and sandstone of Eocene origin, known as “ponca” in Friulian
Hillslope rows, planted on ledges for improved vineyard management
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
Integrated low environmental impact management to encourage the grapes to express the territory
Decided on the basis of periodic grape tastings and checks of sugar, acidity, polyphenol content and aromatic ripeness
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
For 11-12 months in stainless steel tanks on the fermentation lees, kept in suspension by periodic stirring
Release to market:
20 months after the harvest
Appearance: Deep red
Nose: Autumn leaves edged with cardamom and bramble
Palate: Vibrant, characterful with well-honed tannins that reinforce the sensation of freshness
Game and traditional Friulian preparations. Fantastic with
mature cheeses and spicy cured meats
16° – 18° C