Castello di Buttrio Refosco dal Peduncolo, Friuli Colli Orientali

A richly fruited wine with succulent layers of spice and earthiness. Vibrant and characterful, with mineral tones bringing the sensation of freshness.

Producer Note

Castello di Buttrio is located in Friuli Colli Orientali, and has been home to five generations of winemakers. In 1994, local legend Marco Felluga purchased the property and began the restoration of the castle and the historic vineyards, a project which is being carried on with dedication and determination by his daughter Alessandra and his granddaughters. Surrounding the castle, the vines cover 10 hectares and are immaculately laid out along the hillside amphitheatres, which frame the undulating hills. The estate comprises parcels of old vines, dating back to the 1930s, 1940s and the early 1950s, which are planted with indigenous varietals, representing the historical traditions of Friuli and the heritage of the estate. Blending tradition with innovation, Alessandra produces stunningly, modern and authentic wines which are exquisitely packaged and offer a taste of this spectacular estate.

Vineyard

The estate vineyard is situated on the hillside slopes at 142 metres above sea level, which ensures excellent air circulation to keep the vines healthy. The Guyot trained Refosco vines are the ‘dal Pundo Rosso’ variety, which takes its name from its distinctive purple-red peduncle, the stem that attaches the cluster to the vine. The vines range from 10 to 20 years in age. The soils are made up of layers of marl and sandstone of Eocene origin, known locally as ‘ponca’ in Friulian, which contains marine fossils originating from the Adriatic Sea. This soil produces textured and concentrated wines which are balanced by cutting acidity, thanks to the soil’s high pH and cool temperature. The vines are cultivated using integrated agricultural methods, with low environmental impact to protect the land, encourage biodiversity and allow the grapes to express the terroir. The ideal diurnal temperature range enables the grapes to reach optimal maturity and balance between sugar, acidity and aromatic ripeness.

Winemaking

The hand-harvested grapes were de-stemmed and left in contact with the skins for seven to nine days. Maceration took place with periodic pump-overs and rack-and-returns to oxygenate the wine and extract the flavours, colour and fine tannins. The fermentation temperature was maintained at 20 to 25°C to bring out the grape’s fruity notes, followed by malolactic conversion, which softened the palate. The wine was matured for 11 to 12 months in stainless steel tanks on the lees, which were kept in suspension by periodic stirring, adding texture to the resulting wine.

Tasting Note

A richly fruited wine with succulent layers of spice and earthiness. Vibrant and characterful, with minerality and well-honed tannins that bring freshness.

Grape

Refosco dal Peduncolo Rosso 100%