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The obvious one. Especially slightly fattier steaks like ribeye and sirloin, served rare to medium. Beef short ribs and other braised beef dishes. Butterflied lamb, chargrilled steak, venison. Dishes like cassoulet or duck with olives if they’re more rustic. Roast goose. Glazed ham. Roast or grilled lamb: A butterflied leg of lamb or a lamb steak with rosemary is always a winner. Add a gratin dauphinoise on the side and you're in clover.

Brie and similar cheeses. Milder blue cheeses such as Gorgonzola dolce.

Blue cheeses like Gorgonzola work well especially in combination with a steak or a burger. A side of cheesy polenta will also help show off a good cab.


Alc. 13 % by vol.

One of the most important indigenous red grapes of Friuli.


Once the grapes have been separated from the stems, the cool temperature maceration / fermentation phase is completed within around 15 days.


The wine is left to settle after the pressing process,

then it is racked into stainless steel tanks where it goes through the natural process of malolactic fermentation, which is the conversion of harsher Malic acid to a softer Lactic acid. The presence of Lactic acid promotes a subtle rounder wine that is pleasantly mellow and less abrasive to the palate.


The REFOSCO ³ is then drawn off the lees

and then aged for 24 months in american oak barriques.

Finally, after have been bottled, we leave it to rest for at least 2-3 months before coming out on the market.

The typical perfumes of strawberry and black berry, after 2 years of barriques, mix with warmer scents, creating a full and rich bouquet both on the nose and on the palate.

Corked with composite DIAM corks.

Serve at 20° C.

(6.000 bottles produced)

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