Pairs with full-bodied dishes such as red meats that have acidic sauces or marinades and ample salt. Pairs with sausages, cold cuts, game, beef and grilled meats usually with an acidic sauce or marinade
Asiago (aged), blue cheese/gorgonzola, Castelmagno, Fontina, Gouda, Parmesan, Pecorino, sharp Cheddar
REFOSCO Dal Peduncolo Rosso , IGT VENEZIA GIULIA
Alc. 13 % by vol.
Once the grapes have been separated from the stems , the cool temperature maceration / fermentation phase is completed within around 10 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.
It is one of the old autoctons red wines of Friuli.
Corked with composite DIAM corks.
Serve at 18° C.
(15.000 bottles produced)