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Sacrisassi Rosso, 2017

£34 per bottle
Available bottle sizes:
Other vintages and/or formats available
Friuli Venezia Giulia - Italy
Refosco dal Peduncolo Rosso, Schioppettino
Friuli Colli Orientali
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vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Grape Percentage: 50% Schioppettino, 50% Refosco.
  • Soil type: Clay, Marl
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: 60 mg/L
  • Fining (clarification): Unfined
  • Filtering: Filtered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Wood - Old oak

Additional Information

Harvesting period: from last week in September to second week in October, depending on seasonal conditions. Vinification: grapes hand harvested in small crates when ripe, completely destalked and transferred into concrete tanks; spontaneous fermentation and maceration on the skins for 20 to 30 days, dependingon vintage. Maturation: after vinification the wine spends 21 months in used French oak barriques. Bottling: in July, 21 months after the grapes were harvested, in the correct phase of the lunar cycle. Number of bottles produced: 7,000 approx.
Le Due Terre was founded in 1984 by Silvana Forte and Flavio Basilicata in Prepotto, on the eastern hills of Friuli. The name “Le Due Terre” is a tribute to the terroir of this area, rich in micro elements and characterized by two types of soil: clay and marl (also locally known as ponca), mudstones that tend to progressively crumble into flakes, or small pieces. The winery has always been environmentally oriented, and has developed a natural viticulture method and a natural winemaking style consistent with its commitment to the environment. Thus, work in carried out solely by human hands, and the use of pesticides and chemicals is banned. The weeds and grass management in the vineyards, the conservation of the forests bordering them, and the manual cultivation throughout the year combine to make the ecosystem “react”positively and in synergy whit human presence. Such a care of the vineyards and the environment alike allows for minimal intervention in the cellar during winemaking. The vinification is done according to a non-technological, traditional style, with indigenous yeasts inducing spontaneous fermentation. The wines mature for about 21 months in French oak barrels without racking, so that their integrity and the natural characteristics of the varietals are preserved. At the end of the aging the wines are bottled with the add of a small quantity of sulphites (less then 60 mg/L in total) and after a coarse filtration.
  • Friuli Venezia Giulia, Italy
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