An intensely colored rosato filled with aromas of rose petals, fresh strawberries, violets and orange peel. Medium weight on the palate with fresh, clean , mouthwatering acidity. Our rosato is actually closer to a light red wine than most other rose wines.
Refosco, known for producing spicy reds with dark fruit flavors (also used in our Vespa Rosso and Calabrone), expresses itself here in a refreshing way with aromatic intensity and unexpected weight on the palate for a rosato. Our dedication and focus on Friuli's indigenous varieties led us to create this unique and easily drinkable expression of Refosco.
|40% of the grapes are de-stemmed, soft
pressed, then fermented in stainless
steel. 50% of the grapes are de-stemmed,
soft pressed and fermented using some
whole grape clusters and brief skin
contact. These whole clusters contribute
to added aromas. 10% of juice derives
from the Salasso method (juice removed
from the macerating Refosco used
for Vespa Rosso and Calabrone. This
concentrated and complex must imparts
additional complexity to our Rosato). After
fermentation, the wines are blended and
left to integrate in stainless steel for 4
|We recommend it on its own as an aperitivo or with smoky, sweet and spicy cuisines.
|The Bastianich winery, founded in 1997, strives to understand the history and culture of Friuli-Venezia Giulia and take it to a new level. Restaurateur Joseph Bastianich with his mother, the renowned chef Lidia Bastianich, bought a vineyard in Buttrio, a town in the Colli Orientali DOC. The family is very precise in their winemaking, controlling yields so that each individual vine produces one bottle of wine. They employ traditional manual
methods in the vineyard and create wines that express the character of the land.