Vinified from the indigenous Refosco dal Peduncolo Rosso, a slow-ripening varietal that thrives in warm temperatures and direct sunlight, the Marco Cecchini Refosco 2008 is made with estate fruit that is naturally farmed at the hands of Marco Cecchini. By engaging select organic and biodynamic practices, Cecchini aims to spotlight the terroir of his native Fruili, where what was once a 0.5ha plot that he inherited from his grandfather, now totals 8ha under vine.
From 30-year-old, low-yielding vines that are planted to limestone-rich soils, Marco employs an "oxygen-free vinification, using dry ice to preserve the must from oxidation". Fermenting the Refosco at 22 degrees Celsius with 15 days of maceration on its skins, he then conducts a soft pressing. After 16 months of aging in French barrels (one-third new, one-third second passage, and one-third three to four year old barrels) and fining on lees with frequent battonage, Marco selects the best barrels and blends them, before releasing a vintage after three years.
"2008 was a hot season, with short but rich rains in the spring and in early September," wrote Cecchini about a vintage that produced smaller than expected yields with grapes that fully ripened.
Bright and refreshing, the Marco Cecchini Refosco 2008 offers aromas of crushed stone and plump, dried cherry fruit. Floral with a woodsy spice, the palate is balanced with a touch of salinity and acidity that floods the mouth, setting the stage for a spice that lingers.