Bastianich

Calabrone Bastianich 2019

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Barolo Vajra Bricco Delle Viole 2020

D'Alceo Castello Dei Rampolla 2015

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Calabrone Bastianich 2019

€55.60

Availability: In stock

SKU

00002176

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Calabrone Bastianich is a reserve made from Refosco and Schioppettino grapes, some of which are dried. This process intensifies the flavors and softens the tannins.

Type of wine Red

Specifications Venezia Giulia IGT

Body Full-bodied

Region FRIULI VENEZIA GIULIA

In summary

Grape varieties: Refosco 70%, Merlot 10%, Pignolo 10%, Schioppettino 10%

Wooden passage: Long

Alcohol Degree: 14%

Country: ITALY

Production area: COLLI ORIENTALI DEL FRIULI

Year: 2019

Format: Bottle 75 cl

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 90

93/100

Wine Advocate: Vini premiati Robert Parker > 90

94/100

Wine Spectator: Vini premiati Wine Spectator > 90

90/100

Awards:

5 Grappoli Bibenda,

How to taste it

When to drink it: 5-10 years

Serving Temperature: 16-18 °C

Recommended glass: Flared balloon (red evolved) Ballon svasato (rossi evoluti)

Visual tasting

Clear, deep, impenetrable ruby red in color. Consistent.

Olfactory tasting

On the nose it is rich in notes of chocolate, coffee, spices and ripe red fruit.

Taste tasting

On the palate it presents notable structure and grip, while retaining its elegance.

What to pair wine with Calabrone Bastianich 2019

Calabrone Bastianich, this great red wine, is ideal for accompanying robust red meat dishes and especially game.

Contains sulfites.

Description

Calabrone Bastianich is a reserve produced from Refosco and Schioppettino grapes. All Schioppettino bunches and 50% of Refosco bunches are dried naturally for 4-6 weeks. The grapes not destined for drying are selected on sorting tables, then destemmed, pressed, and sent to alcoholic fermentation in steel tanks at a controlled temperature of 25-27°C. After racking, the wine is decanted for 48 hours before being transferred to new oak barrels to initiate malolactic fermentation, where it subsequently ages for 24 months. The dried bunches are then destemmed by hand. This is followed by maceration and fermentation, which take place in open tonneaux. Punching down is done by hand, ensuring the most delicate extraction possible. The use of a vertical wooden press extracts the finest, sweetest tannins. After 24 months of aging in new French oak barrels, all the wines are blended and bottled. Bottle aging can last between 18 and 24 months, depending on the vintage.