Sacrisassi Rosso 2019 - Le Due Terre

Sacrisassi Rosso - Le Due Terre

Sacrisassi Rosso is an elegant and velvety red wine that comes from a blend of Refosco and Schioppettino. It spontaneously ferments with indigenous yeasts only in cement tanks and remains in contact with the skins for 14 days. The subsequent aging takes place for 22 months in barrique. The red Sacrisassi has a ruby ​​red color with intense aromas of red fruit, ink, black pepper and china. The palate confirms this spiciness and the fruity note remains in the mouth for a long time.

Service

It should be served at a temperature of 16/18 ° in tulip glasses. Sharpening wine that will express its qualities in a few years.

Pairings

The Rosso Sacrisassi goes well with pasta dishes, meat, seasoned cheeses, try it with roast pork shoulder.

Cellar: Le Due Terre

Le Due Terre is located in Prepotto, on the eastern hills of Friuli, an area protected from the winds that come from the Julian Pre-Alps and mitigated by the warm influence of the Adriatic Sea. Here, companies in the area are mainly "rossista" production and belie the cliché that Friuli is only a region where it produces only white wines. The Two Lands is carried out with dedication by Flavio Basilicata and Silvana Forte, who in the eighties, driven by their love and passion for wine, they decided to change his life and bought four hectares of vineyards. The name refers to two different compositions that make up the soil where the vineyards are located; limestone and clay marl. With the tenacity that characterizes the Friuli, first planted new vineyards, Friulano and Ribolla for white wines and Merlot, Pinot Noir, and Schioppettino Refosco for the red, and then built a house that has also become their cellar. manic care is placed in the vineyard and winery, ban on herbicides, using only indigenous yeasts, without sulfur in every wine-making process, no fining and only a light filtration before bottling. The bottles produced are approximately 17000 divided into four labels; Sacrisassi Bianco and Rosso, Pinot Noir and Merlot, produced with maceration on the skins and aging in barrels.