50% Merlot, 30% Refosco, 15% Cabernet Sauvignon, 5% Cabernet Franc
Vespa Rosso is uncommonly fruit- forward and structured for a “cold weather” red wine, and yet it retains many of the spicy, earthy notes that characterize Friulian reds. The extra effort made in both the vineyard (sharply reducing yields) and the cellar (small batch fermentation in tonneaux) helps elevate Vespa Rosso beyond the ranks of everyday reds.
GREAT WITH Steaks and braised red meats.
The wine is crafted by macerating and fermenting the different varieties individually in open-topped, 500- liter tonneaux. Punch-down is done by hand for the softest possible extraction. We use a vertical wood press which extracts softer tannins as there is less skin-against-skin friction with this type of press. After barrel aging separately for 18 months in Allier barrique, the blend is created and the assemblage then receives another 1 year of bottle aging before release.
Villages of Buttrio/Premariacco and Cividale, in the Colli Orientali del Friuli DOC
VINE TRAINING SYSTEM
VINES PER HECTARE
5,000 - 8,000 per hectare
AVERAGE AGE OF VINES
Approx. 500 twelve-bottle cases
Emilio Del Medico, Maurizio Castelli