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Profile
Structure
Drinking window
Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 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 above is our own.
In the glass
Aroma: blackcurrant, cherry, cedar, violets, tobacco leaf
Palate: dark fruit, structured tannins, leather, mineral, spice
The flagship of the Montello DOCG, a structured Bordeaux-blend red. Serafini and Vidotto pioneered Bordeaux-variety production on the Montello hills in the 1980s. Il Rosso dell'Abazia is the cornerstone wine of the designation.
What it pairs with
- Brasato al Barolo (beef braised in red wine) The wine's firm structure and dark fruit are a classic match for slow-braised beef.More wines for beef stew →
- Aged Montasio cheese Structured tannins and acidity cut through the crystalline fat of aged Montasio.More wines for aged hard cheese →
- Grilled lamb rack with rosemary Cedar and tobacco notes in the wine complement the herb-crusted lamb beautifully.More wines for lamb →
How to serve Serafini and Vidotto Il Rosso dell'Abazia
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass , the bowl shape rewards the wine's structure.
- Pair with. Brasato al Barolo (beef braised in red wine), Aged Montasio cheese, Grilled lamb rack with rosemary. Match the wine's structure to the dish's fat and salt.
History
Francesco Serafini and Antonello Vidotto established their Nervesa della Battaglia estate in 1986 to produce premium Bordeaux-variety wines on the Montello hills above the Piave river. Il Rosso dell'Abazia (the abbey's red wine) references the historic Abbazia di Nervesa monastery whose dissolution in 1806 released the estate lands for viticulture. First released in 1990, it established Montello as a serious zone for ageable reds.
- 1986Serafini and Vidotto found the Nervesa della Battaglia estate.
- 1990First release of Il Rosso dell'Abazia from the Montello hillside vineyards.
- 2011Montello Rosso elevated to DOCG, recognising the zone's capacity for premium red wines.
Facts
- Producer
- Serafini and Vidotto · visiting guide
- Grapes
- Cabernet Franc, Merlot, Cabernet Sauvignon
- Classification
- Montello Rosso DOCG
- Oak
- 18-24 months in small French oak barriques, percentage new varies by vintage
- ABV
- 14.0%
- Price
- EUR 30-50 at retail
- Drinking window
- 5-20 from vintage
- First vintage
- 1990
Frequently asked about Serafini and Vidotto Il Rosso dell'Abazia
What does Serafini and Vidotto Il Rosso dell'Abazia taste like?
On the nose, blackcurrant, cherry, cedar, violets, tobacco leaf. On the palate, dark fruit, structured tannins, leather, mineral, spice. Structurally full-bodied, firm tannins, high acidity with a long and complex finish. The flagship of the Montello DOCG, a structured Bordeaux-blend red. Serafini and Vidotto pioneered Bordeaux-variety production on the Montello hills in the 1980s. Il Rosso dell'Abazia is the cornerstone wine of the designation.
When should I drink Serafini and Vidotto Il Rosso dell'Abazia?
Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Serafini and Vidotto Il Rosso dell'Abazia?
Brasato al Barolo (beef braised in red wine) is the canonical pairing. Other strong matches include Aged Montasio cheese and Grilled lamb rack with rosemary. The wine's firm structure and dark fruit are a classic match for slow-braised beef.
What grapes are in Serafini and Vidotto Il Rosso dell'Abazia?
The blend is Cabernet Franc, Merlot, Cabernet Sauvignon. The wine is classified as Montello Rosso DOCG.
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