Refosco 2021 - Dimitri Cacovich

Refosco - Dimitri Cacovich 

An authentic expression of Friulian tradition, Dimitri Cacovich’s Refosco is crafted from grapes harvested late—between late September and early October—once they have reached full ripeness. This approach yields a wine that is richer and more balanced, boasting remarkable aromatic intensity. On the nose, it presents an elegant bouquet featuring notes of ripe red fruit—such as blackberry, cherry, and plum—complemented by pleasant spicy nuances. The palate is full-bodied and enveloping, characterized by a well-defined structure, soft tannins, and a pleasing freshness that leads into a long, persistent, and harmonious finish. Versatile at the table, it is the ideal companion for grilled red meats, roasts, game, braised dishes, and aged cheeses, while also pairing beautifully with richer traditional recipes. A classic, elegant Refosco that embodies the true character of the grape variety and Dimitri Cacovich’s artisanal craftsmanship, offering an intense, balanced, and deeply satisfying tasting experience.

Service

It is recommended to serve it at a temperature of 16–18°C in tulip-shaped glasses. While it is a wine to be enjoyed now, cellaring it for a few years can offer a truly rewarding experience.

Pairing

Ideal paired with red meats, game, roasts, and aged cheeses.

Cellar: Dimitri Cacocich

Dimitri Cacovich is a young farmer, winemaker and passionate beekeeper who comes from a family with deep roots in the sector: his father Igor was the pioneer, opening an osmiza in Longera in 2012 at the former house of culture, and Dimitri's great-great-grandfather was already involved in these activities after the First World War. In his own home, Igor renovated a 17th-century cellar located in the basement, creating an ideal environment for production and tasting. Dimitri, on the other hand, decided to make his dream of opening an osmiza come true in the family home, redeveloping the three internal rooms and the small external courtyard, much appreciated by smokers. Currently, the facilities can accommodate around one hundred people. The osmiza opens in spring and autumn/winter, with Dimitri taking care of the management in the colder seasons, while his father takes care of the opening in May. The family vineyards are cultivated in the area called “narjoušna”, characterized by a red earth soil, which also inspired the name of the red blend produced and bottled. This deep-rooted tradition and the careful work of Dimitri and his family represent an example of passion for the territory and its specialties.