{"id":1758,"date":"2018-12-03T15:43:41","date_gmt":"2018-12-03T14:43:41","guid":{"rendered":"http:\/\/bozzenewprojects.it\/viedalt\/?page_id=1758"},"modified":"2023-06-04T16:45:12","modified_gmt":"2023-06-04T14:45:12","slug":"our-red-wines","status":"publish","type":"page","link":"https:\/\/www.viedalt.it\/en\/our-red-wines\/","title":{"rendered":"Red Wines"},"content":{"rendered":"

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SCHIOPPETTINO<\/h2>

Venezia Giulia IGT<\/h5>
[vc_column_text]Grape variety: 100% Schioppettino
\nHarvest: by hand
\nSoil: clayey
\nWinemaking: the total grape harvest takes place in boxes. They remain for about a month in a special dehumidified and ventilated room. Subsequently the grapes are de-stemmed and the must remains in contact with the skins for a long period at controlled temperature. In this phase, many replacements are carried out to facilitate the extraction of coloring substances and tannins. Fermentation and aging in stainless steel barrels
\nColour: ruby red wine with violet reflections
\nTasting notes: autochthonous vine of Prepotto. The scent is intense, very spicy, reminiscent of cinnamon, wild blackberry, a feature that is also evident in the mouth. Thanks to the withering it is round, full-bodied and the finish is soft
\nFood pairing: Schioppettino passito is a very versatile wine, it can be paired with aged cheeses, first and second courses based on meat
\nServing temperature: 16 \u2013 18 \u00b0C[\/vc_column_text]<\/div>
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SCHIOPPETTINO DI PREPOTTO<\/h2>

Friuli Colli Orientali DOC<\/h5>
[vc_column_text]Grape variety: 100% Schioppettino
\nHarvest: by hand
\nSoil: Marly-Arenaceous
\nWinemaking: long maceration in a controlled temperature. In this phase many replacements and delestages are carried out to facilitate the extraction of coloring substances and tannins. Fermentation in stainless steel barrels. When the wine is drawn off, the wine is matured in 500 liter tonneaux of second passage, for a period of about 12-24 months depending on the year, and it is refined in stainless steel until bottling
\nColour: ruby-red with purple hues
\nTasting notes: the scent is very complex and it features hints of green pepper and small red fruits. Inside the mouth, it is ample and persistent
\nFood pairing: if aged, it is perfect with grilled meats, game or aged cheeses
\nServing temperature: 17 \u2013 18 \u00b0C[\/vc_column_text]<\/div>
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PIGNOLO<\/h2>

Friuli Colli Orientali DOC<\/h5>
[vc_column_text]Grape variety: 100% Pignolo
\nHarvest: by hand
\nSoil: Marly-Arenaceous
\nWinemaking: long maceration period under controlled temperature. During this phase the must undergoes remontage to extract both colour and tannins. Fermentation takes place in stainless steel vats followed by prolonged ageing in barriques and wooden barrel for at least 18-24 months
\nColour: intense ruby red, turns garnet with age
\nTasting notes: the nose is complex and intense with notes of ripe red fruit and spices. In the mouth it is balsamic and dry, with nicely balanced tannins and an excellent firm structure that softens with age. One of the most long-lived red wines of Friuli Venezia Giulia
\nFood pairing: it superbly complements fatty meats, game, and grilled
\nmeat dishes
\nServing temperature: 18 \u00b0C[\/vc_column_text]<\/div>
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REFOSCO DAL PEDUNCOLO ROSSO<\/h2>

Venezia Giulia IGT<\/h5>
[vc_column_text]Grape variety: 100% Refosco dal Peduncolo Rosso
\nHarvest: by hand
\nSoil: Clayey
\nWinemaking: long maceration at a maximum temperature of 25 \u00b0C. In this phase many replacements are carried out to facilitate the extraction of coloring substances and tannins. Fermentation in steel, then aging in steel barrels and wooden vats
\nColour: wine with an intense ruby red color
\nTasting notes: autochthonous red with the scent of blackberry raspberry and undergrowth, inside the mouth, it is full and dry with a persistent aftertaste
\nFood pairing: it goes well with fatty meats, poultry and hunt game
\nServing temperature: 18 \u00b0C[\/vc_column_text]<\/div>
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MERLOT<\/h2>

Friuli Colli Orientali DOC<\/h5>
[vc_column_text]Grape variety: 100% Merlot
\nHarvest: by hand
\nSoil: Marly-Arenaceous
\nWinemaking: long maceration at a maximum temperature of 25 \u00b0C. In this phase many replacements are carried out to facilitate the extraction of coloring substances and tannins. Fermentation and aging in stainless steel barrels
\nColour: wine with an intense ruby red color
\nTasting notes: the scent recalls cherry and small red fruits, inside the mouth, it is enveloping and harmonious
\nFood pairing: it goes very well with all types of meat, both red and white and simple first courses
\nServing temperature: 18 \u00b0C[\/vc_column_text]<\/div>
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CABERNET FRANC<\/h2>

Friuli Colli Orientali DOC<\/h5>
[vc_column_text]Grape variety: 100% Cabernet Franc
\nHarvest: by hand
\nSoil: Marly-Arenaceous
\nWinemaking: long maceration at a maximum temperature of 25 \u00b0C. In this phase many replacements are carried out to facilitate the extraction of coloring substances and tannins. Fermentation and aging in stainless steel barrels
\nColour: violet red, bright and lively wine
\nTasting notes: the scent is very intense and slightly herbaceous, inside the mouth, it is full-bodied and soft
\nFood pairing: it goes perfectly with all red meats and medium-aged cheeses
\nServing temperature: 18 \u00b0C[\/vc_column_text]<\/div>
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