Refosco dal peduncolo rosso
Treatment: the grapes used to produce it are only Refosco dal Peduncolo Rosso, which after the harvest (usually at the beginning of October) are left to macerate for ten or twelve days at a controlled temperature from ten to twenty-eight degrees. After the maceration there is the refinement first in steel tanks for three months, then in oak barrels for a year and finally in bottle for six months.
Description: the colour is dark ruby red, darker in ageing. At the smell one can feel fruits, among which blackberries, blackcurrants, plums and hazelnuts. The taste is long lasting, tannic (but not too much), dry, full bodied and bitter at the end.
Complement: it is ideal to match red and white meats, middle- aged cheeses, typical dishes of the region: musetto (sausage similar to cotechino), brovada (turnips macerated in marcs), roast shin and other meats, bean soup.