In the glass
Aroma: black plum, blackberry, tobacco, graphite, white pepper
Palate: dark cherry, iron mineral, fine grainy tannin, long finish
The estate's flagship red, blending the three indigenous Friulian reds (Refosco, Schioppettino, Pignolo). Black plum, tobacco and graphite over a fine grainy tannin and a long finish.
What it pairs with
-
Brasato di manzo
Beef braised in red wine finds its match in the wine's firm tannin and graphite depth; classic Friulian winter pairing. -
Wild boar pappardelle
Gamey ragù meets the wine's tobacco and pepper depth; firm tannin handles the boar fat. -
Aged Bagòss cheese
Crystalline mountain cheese mirrors the wine's iron mineral; firm tannin scrubs the cheese fat.
History
Bastianich's flagship indigenous-Friulian red, blending Refosco, Schioppettino and Pignolo as a tribute to the Colli Orientali tradition. Named Calabrone (Italian for hornet).
- 2001 — First Calabrone vintage as the estate's flagship indigenous red
Facts
- Producer
- Bastianich
- Grapes
- Refosco dal Peduncolo Rosso, Schioppettino, Pignolo
- Classification
- Venezia Giulia IGT
- Oak
- Late-harvest indigenous reds aged around 24 months in French oak barriques (around 50 percent new); 6 months in bottle before release
- ABV
- 14.0%
- Price
- EUR 38 to 58 at retail
- Drinking window
- 5-18 from vintage
- First vintage
- 2001
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Bastianich Calabrone
What does Bastianich Calabrone taste like?
Black plum, blackberry, tobacco, graphite and white pepper on the nose; dark cherry, iron mineral, fine grainy tannin and a long finish on the palate. Full-bodied with firm tannin and high acidity.
What grapes is Calabrone?
Indigenous Friulian-red blend of Refosco dal Peduncolo Rosso, Schioppettino and Pignolo. The estate's tribute to the Colli Orientali tradition; aged 24 months in barrique.
When should I drink Calabrone?
Drink between 5 and 18 years from vintage. The wine cellars patiently; tobacco and graphite aromatics deepen from year 8 onwards.