ORGANICALLY FARMED
This wine is made from a Friulian local variety, Refosco with stems that become reddish when ripe (penduncoli rossi). Incense and pepper-tinged tangy dark-red fruits drive this medium-light-bodied wine. Cedary and floral notes contribute to the depth. Delicious, savory, natural but clean, this is a gem for those looking for "taste of place" in their wines!
Marco's home in the northern part of Friuli is in the rainy foothills below the Julian Alps. Despite the pressure from the damp weather, he manages to farm organically, which is important for making wines that are naturally characterful and balanced.
"Being certified organic simply means adhering to a European viticulture and winemaking protocol which provides for or prohibits the use of certain products. But we like to think that the organic farmer concentrates more on trying to cultivate a healthy vineyard that is able to withstand pests and feed itself naturally than on interventions which could damage it. This means the farmer focuses on developing a terrain rich with humus and a balanced ecosystem within the vineyard." - WINERY NOTES
Fermentation takes place in Stainless Steel; malolactic fermentation and the 1-year aging occur in second-use barrique (small French oak barrels) and large traditional botti. No fining or filtering. Low total sulfites (~50 ml/L).
This wine is made from a Friulian local variety, Refosco with stems that become reddish when ripe (penduncoli rossi). Incense and pepper-tinged tangy dark-red fruits drive this medium-light-bodied wine. Cedary and floral notes contribute to the depth. Delicious, savory, natural but clean, this is a gem for those looking for "taste of place" in their wines!
Marco's home in the northern part of Friuli is in the rainy foothills below the Julian Alps. Despite the pressure from the damp weather, he manages to farm organically, which is important for making wines that are naturally characterful and balanced.
"Being certified organic simply means adhering to a European viticulture and winemaking protocol which provides for or prohibits the use of certain products. But we like to think that the organic farmer concentrates more on trying to cultivate a healthy vineyard that is able to withstand pests and feed itself naturally than on interventions which could damage it. This means the farmer focuses on developing a terrain rich with humus and a balanced ecosystem within the vineyard." - WINERY NOTES
Fermentation takes place in Stainless Steel; malolactic fermentation and the 1-year aging occur in second-use barrique (small French oak barrels) and large traditional botti. No fining or filtering. Low total sulfites (~50 ml/L).
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