Prosciutto Ham Factory Visit & Lunch Tasting near Udine
Discover the artisanal process of crafting Prosciutto Crudo San Daniele ham with an exclusive guided factory tour followed by a tasting lunch of cured meats, cheeses, ...
Structure
Drinking window
Best 3 to 12 years from vintage.
vintage3 yrs12 yrs14 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: black plum, blackberry, violet, tobacco, dried herbs
Palate: dark cherry, graphite, fine grainy tannin, long finish
Indigenous Refosco dal Peduncolo Rosso aged 18 months in barrique. Black plum and violet over a firm grainy tannin.
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 dried herbs; firm tannin handles the boar fat. -
Aged Montasio stravecchio
The Friulian cow cheese echoes the wine's graphite finish; firm tannin scrubs the cheese fat.
History
Rocca Bernarda's barrique-aged Refosco, in the indigenous-variety reference tier alongside the DOCG Picolit.
- 1990: First Rocca Bernarda Refosco vintage in barrique
Facts
- Producer
- Rocca Bernarda · visiting guide
- Grapes
- Refosco dal Peduncolo Rosso (100%)
- Classification
- DOC Friuli Colli Orientali
- Oak
- Aged around 18 months in French oak barriques (around 30 percent new); 6 months in bottle before release
- ABV
- 13.5%
- Price
- EUR 22 to 35 at retail
- Drinking window
- 3-12 from vintage
- First vintage
- 1990
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Rocca Bernarda Refosco
What does Rocca Bernarda Refosco taste like?
Black plum, blackberry, violet, tobacco and dried herbs on the nose; dark cherry, graphite, fine grainy tannin and a long finish on the palate. Full-bodied with firm tannin and high acidity.
When should I drink Rocca Bernarda Refosco?
Drink between 3 and 12 years from vintage. The wine cellars well; tobacco and dried herbs deepen from year 5 onwards.
Tags
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