2016 Bastianich Vespa Rosso

The Bastianich Family has become known in the USA for their many important Italian Restaurants, several at Michelin star level. Joe Bastianich also rose to fame with the TV show Master Chef. He is a valued jury member in both Master Chef USA and Italy. Founded in 1997, the Bastianich company consists of 40 hectares of vineyards. The original vineyard in Buttrio/Premariacco is located on the southern hills in the DOC. It is influenced by the warmth of the sea and is famous for the production of great wines. The second property, in Cividale del Friuli, is influenced by the bora, or northerly wind. Due to the cooler nights, the wines are much more aromatic. Both areas share similar soils, ponca, the crumbly sandstone that gives the wines their signature mineral backbone.

Founded in 1997, the Bastianich winery strives to understand the history and culture of Friuli-Venezia Giulia and take it to a new level. We create unique wines that show the remarkable power and balance. Vespa Bianco is named after the ever-present wasps that are attracted to the ripe grapes.

The Vespa and the PLUS are Bastianich's flagship. Originated in 1997 in which the Friulian white wines are booming. Not made quickly, but it is precisely here that time almost stands still and the wines have plenty of time to come to fruition. The Vespa Rosso is a Friullan red wine and is made in a very limited edition. It is a delicious blend of Merlot and Refosco. The Bastianich 2015 Vespa Rosso is a beautifully layered and generous wine that starts with ripe cherries and blackberries and transitions into spices, smoky notes and chocolate. There are subtle notes of both sweet and savoury, and the wine is very balanced and balanced at its core. Medium to full bodied with soft tannins and a solid feel. 94/100 Parker

Suckling writes in his review (93/100): "This is always a very serious red for the money, and 2015 could be one of the most exciting editions"

The Vespa Rosso comes from vineyards located in the hills of Buttrio, Premariacco, Cividale and Prepotto on
an altitude of 150-200 meters above sea level located on a soil of calcareous marl (ponca) with mixed rock and clay. The vineyards are between 20-40 years old.
Harvesting is done by hand and the grapes are sorted at the winery to select only the best fruit
and these are then destemmed and then enter stainless steel tanks for fermentation at 25-27 ° C. The Merlot and Refosco dal Peduncolo Rosso are fermented separately. Careful pump-overs and punch-downs are carried out during fermentation, which lasts 15-18 days. After fermentation and maceration, the wine is also transferred separately per type, always in barriques of French oak (70% used and 30% new) where the wines mature on wood for 18 months. Finally, the wines are blended and bottled and the bottles rest for another 12-18 months before the wine is released.