2016 Miani Refosco dal Peduncolo Rosso

The 2016 Miani Refosco dal Peduncolo Rosso “Cossut” is a powerful, deeply characterful red from Friuli Colli Orientali in north‑eastern Italy. Crafted by the highly respected Enzo Pontoni at Miani, this cuvée showcases Refosco at its most intense and refined, with remarkable concentration and precision. Sourced from old vines in the Cossut parcel, it represents one of the benchmark interpretations of this historic indigenous grape and a reference point for Friulian red wine.

Tasting Notes
In the glass, the wine shows a saturated, deep ruby colour with pronounced purple highlights hinting at both youth and intensity. The nose is layered and expressive, opening with ripe blackberries, black cherries and dark plums, followed by notes of cracked black pepper, licorice, wild herbs and a delicate floral touch of violets, all wrapped in subtle sweet spice and fine oak tones. On the palate, the 2016 Cossut is full-bodied and tightly knit, with firm, finely grained tannins and a vibrant, refreshing acidity that keeps the richness in check. Dark berry fruit, sour cherry and blackberry compote mingle with hints of cocoa, tobacco leaf, cloves and a savoury mineral edge drawn from the hillside soils. The oak is polished and integrated, supporting rather than masking the fruit, and the finish is long, linear and elegant, suggesting significant aging potential. While already impressive with some air, this wine will continue to develop greater complexity and softness over the next 10–15 years, and likely beyond in optimal cellaring conditions.

Production
The Refosco dal Peduncolo Rosso grapes for this wine come from old vines planted on the rolling hills of Friuli Colli Orientali, where marly, calcareous soils and a sheltered, ventilated microclimate create ideal conditions for slow, even ripening. The Cossut site benefits from excellent exposure and low yields, concentrating flavour and structure in the berries. All fruit is painstakingly harvested by hand, with rigorous selection carried out in the vineyard and at the winery to retain only perfectly mature, healthy clusters. Fermentation takes place with indigenous yeasts, allowing the natural character of the Refosco and its terroir to shine through, and maceration on the skins extracts colour, aromatics and tannins with great care. The wine is then matured in oak (predominantly barriques), where it gains texture, complexity and subtle spice, before being bottled with minimal intervention to preserve purity and intensity.

Food & Serving
This is a serious, gastronomic red that excels alongside richly flavoured dishes. Think slow-braised beef or lamb, venison and other game, roasted pork shoulder, or hearty stews featuring mushrooms and root vegetables. It pairs beautifully with regional Friulian cuisine, such as frico (crispy cheese and potato), sausages with lentils, or aged mountain cheeses, as well as truffle dishes and earthy ragùs over polenta or pasta. Serve at 16–18°C (60–64°F) in large Burgundy or Bordeaux stems to allow the aromatics to unfurl. Decanting for 1–2 hours is strongly recommended, especially in its youth, to soften the tannins and fully reveal the wine’s depth and complexity.

Producer
Miani is one of Friuli’s most revered and sought-after estates, a small, quality-obsessed winery that has achieved near-cult status among collectors and sommeliers. Under the guidance of the famously meticulous Enzo Pontoni, Miani has built a reputation for producing some of the most intense and terroir-driven wines in the region, from both white and red varieties. Pontoni’s philosophy is rooted in low yields, old vines and uncompromising vineyard work, with each parcel vinified to highlight its unique character. In the context of Friuli Colli Orientali, Miani stands as a benchmark producer, helping to elevate indigenous grapes like Refosco to world-class status and earning consistently high acclaim from critics and wine lovers alike.

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