Refosco Wine Buy
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Refosco dal Peduncolo Rosso, which translates to \"Refosco with the red stems\", is widely regarded as the star of the group, with its greatest expressions coming from Friuli's Colli Orientali DOC. The wines here have impressive fruit intensity, laced with minerality and tart acidity.
Also in Friuli, the DOC of Carso grows Terrano, which was previously thought to be a synonym for Refosco dal Peduncolo Rosso. However, DNA research has shown that it is actually identical to Refosco d'Istria, and Teran in the Istra region of Croatia. Across the border in Slovenia's Kras region, the Refosk grape variety has the same DNA profile as Terrano. These wines are given very long maceration periods (up to two years) and plenty of time to mature in cask and bottle before being released, resulting in a more opulent style of wine.
In general and across the group, Refosco wines have particularly high acidity and are mostly dark and densely colored with violet and grassy aromas. Flavors of dark peppery spices and plums abound on the palate, and the wine often displays a slightly astringent, almond-skin finish on the palate. Refosco is a late ripener, and if harvested too early, can produce harsh, unripe tannins.
The wines this grape yields can be quite powerful and tannic, with a deep violet color and a slight bitterness. On the palate, there are strong currant, wild berry and plum flavors. The wine can stand some aging (depending on variety), and after a period of four-to-ten years, it achieves a floral quality as well. Refosco should be served at 16 C (60.8 F), or if it is particularly rich in tannin, at 18 C (64.4 F). It goes best with charcuterie, game, and grilled poultry.[2]
Some authorities have previously suggested that Mondeuse noire, which is primarily found in the Savoy region in eastern France, is identical to Refosco dal Pedunculo Rosso due to the similarity of the wines. DNA analysis has shown that this is not the case, and that the two varieties are unrelated.[16]
Several oenologists believe that wines made from Refosco family grapes are the old Roman puccinum. The grapes were well known in antiquity and a variety of Refosco wine was praised by the Roman writer Pliny the Elder in the first century for its quality. In his work Naturalis Historia he mentioned that puccinum was made of grapes grown in the north Adriatic near the spring of Timavo - a typical Karst river:
It is believed that one of the reasons the Habsburgs built the Parenzana railway from Trieste to Poreč was because they liked the wines from the region (Refosco, Malvasia and Teran). That is also why the railway was often referred to as a wine railroad or vineyard railway.[24]
Teran and Refosco wines are native wines from Croatia. They are powerful red wines with red fruit flavors, soft tannins and pleasant acidity. Usually aged in wood, both Teran and Refosco have a ripening potential of 5-10 years.
Once a popular table wine with excessive acidity that in recent decades increasingly had to make way for the well-known French varieties like Cabernet and Merlot. Fortunately, the leading Istrian winemakers discovered the potential of this indigenous grape variety from Istria and managed to produce excellent wines from the Teran grape. The key was to extend the harvest and aging in barrique barrels, which reduced the acidity but preserved the freshness. This resulted in Teran as we know it today, a beautiful dark red, fresh, fruity wine with fine acidity and soft tannins.
Refosco was among the first varieties that were planted in our vineyards in 2002. By now we are convinced that in our terroir this variety can give excellent results. Always aiming at producing grapes of the best possible quality we ensure low yields on our vines, no more than 5 tons/ha. These grapes will be hand-picked and strictly selected on the vine and upon arrival at the winery in order to make sure that only the best will be used for the making of Refosco. 14 months in new French oak barriques will endow the wine with a spicy complexity and great texture.
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A career journalist, I turned my attention (and tastebuds) to wine reporting in 2009 and have covered trends, products, regions and the business of wine ever since. I hold the Advanced Wine & Spirits Education Trust certificate and am working on Diploma, a multi-year quest I hope to accomplish in 2023. Other reporting appears in the New York Times, Wall Street Journal, the International Herald Tribune, Entrepreneur, Wine Enthusiast, and Saveur magazines, Hugh Johnson's Pocket Wine Book for six years, and numerous guidebooks.\\n\\nHaving covered most European wine regions and a few in South America (22 countries and counting), I am always looking for a new wine-stained stamp in my passport.
I am a Chicago-based wine writer, educator and photographer, with 40 years of experience in the wine industry. For the past 21 years, I have been a freelancer, writing professionally about wines from around the world, based on visits to wine regions from Napa Valley to Champagne, and virtually every region in Italy. I have written two books on Italian wines (Beyond Barolo and Brunello, The Wines and Foods of Piemonte) and one book on Champagne (The Essence of Champagne). I also write for Decanter in England as well as wine-searcher.com. While I write about wines from many countries, my primary focus is on the wines of Italy and France. I have also conducted wine seminars for the trade and public for the past twelve years. 59ce067264