Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Oakoak aged

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

Medium-bodiedMedium tanninHigh acidityDryMedium-Length, Fresh finish

Aroma: red cherry, plum, cedar, light tobacco

Palate: fresh red fruit, medium tannins, herbs, light spice

Phigaia is the accessible second wine from Serafini and Vidotto, allowing the estate to express the Montello terroir at a lower price point. The Cabernet Franc and Merlot blend is lighter, fresher and more immediately enjoyable than Il Rosso dell'Abazia.

What it pairs with

  • Tagliatelle al ragu di carne
    Medium-bodied red with good acidity is a natural match for fresh pasta and meat ragu.
  • Pizza margherita
    Herby, medium-tannin red pairs naturally with tomato and mozzarella.
  • Grilled pork with polenta
    Medium structure and red fruit handle the mild pork-and-polenta combination elegantly.

How to serve Serafini and Vidotto Phigaia

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
  4. Pair with. Tagliatelle al ragu di carne, Pizza margherita, Grilled pork with polenta. Match the wine's structure to the dish's fat and salt.

History

Phigaia was developed as a younger, more accessible expression from the Serafini and Vidotto Montello estate. While Il Rosso dell'Abazia ages in barrel for up to two years, Phigaia uses a shorter regimen for a fresher, more fruit-forward profile from the same Bordeaux varieties.

  1. 1995: Phigaia introduced as the accessible second wine of Serafini and Vidotto.

Facts

Producer
Serafini and Vidotto · visiting guide
Grapes
Cabernet Franc, Merlot
Classification
Treviso IGT
Oak
12 months in a mix of small and medium oak
ABV
13.5%
Price
EUR 18-28 at retail
Drinking window
3-12 from vintage
First vintage
1995
Organic
ORGANIC CERTIFIED

Frequently asked about Serafini and Vidotto Phigaia

What does Serafini and Vidotto Phigaia taste like?

On the nose, red cherry, plum, cedar, light tobacco. On the palate, fresh red fruit, medium tannins, herbs, light spice. Structurally medium-bodied, medium tannins, high acidity with a medium-length, fresh finish. Phigaia is the accessible second wine from Serafini and Vidotto, allowing the estate to express the Montello terroir at a lower price point. The Cabernet Franc and Merlot blend is lighter, fresher and more immediately enjoyable than Il Rosso dell'Abazia.

When should I drink Serafini and Vidotto Phigaia?

Drink 3-12 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 Phigaia?

Tagliatelle al ragu di carne is the canonical pairing. Other strong matches include Pizza margherita and Grilled pork with polenta. Medium-bodied red with good acidity is a natural match for fresh pasta and meat ragu.

What grapes are in Serafini and Vidotto Phigaia?

The blend is Cabernet Franc, Merlot. The wine is classified as Treviso IGT.

Tags

cabernet franc dry high acid medium body medium tannin medium term merlot mood easygoing mood rustic occasion dinner party occasion weeknight old world organic pairs with pasta red sauce pairs with pizza pairs with pork price trade up still red value pick

Taste it where it is made: tours and tastings in Veneto

See all 1739 bookable experiences in Veneto

← Back to wines in Veneto