Refosco

Meat dishes are the most immediate choice. But Zorzettig Refosco is also excellent with truffles, lamb kebabs, gnocchi with meat sauce, hamburgers, baked lasagne, truffle risotto, pasta “Amatriciana” and beef-bourguignon.

In Spessa di Cividale, in the Colli Orientali del Friuli, during the early post-war years, the Zorzettig family was one of the few brave ones to invest resources and efforts in the land, the hills of Spessa, characterised by a unique microclimate and terroir. Over the years, the company's expansion also involved the house that is now located inside the company headquarters, a magical place that has become an agritourism resort that breathes centuries of rural history. The property extends over about 120 hectares of vineyards, producing about 800,000 bottles a year, 50% of which are destined for export, and a growing penetration in various markets, from Asia to the United States, from Australia to northern Europe. The company is now firmly in the hands of Annalisa Zorzettig.

Zorzettig Refosco is aged for 10 months in barrels. It is then bottled and allowed to settle and refine for one month in the bottle.

Harvest takes place early in October and the grape bunches are carefully selected by hand. The wine is fermented and macerated for 15 days in stainless tanks.