Refosk

The vines are planted on south-west-facing sites over flysch and marl, in a Mediterranean climate shaped by the Bora. The grapes are hand-harvested and fermented on the skins for two to three weeks. Fermentation takes place spontaneously with natural yeasts, without added yeasts, bacteria or enzymes; malolactic fermentation also proceeds with indigenous yeasts. The wine is very spicy and earthy on the nose, with ripe dark fruit, lively acidity and a rather light to medium body. It is bottled unfiltered with a small addition of sulphur. Sources: technical data sheets from Piquentum importers.