Serafini and Vidotto Phigaia

In the glass

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

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

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