Bastianich Vespa Rosso 2018

Bastianich Vespa Rosso 2018 is the estate’s flagship red, a bold yet refined blend that captures the soul of Friuli-Venezia Giulia. Marrying the structure of Merlot with the characterful native grapes Refosco dal Peduncolo Rosso and Schioppettino, it delivers depth, complexity and real regional identity. Conceived as a wine that can stand alongside the great reds of Italy, Vespa Rosso has become a benchmark for modern Friulian winemaking.

Tasting Notes
In the glass, the 2018 Vespa Rosso shows a deep, intense ruby color with subtle garnet hues at the rim, hinting at its concentration and developing complexity. The nose opens with ripe black cherry, dark plum and wild berries, followed by notes of leather, tobacco leaf, licorice and dried herbs, with a touch of cocoa, sweet spice and a faint balsamic edge. On the palate, it is full-bodied and layered, with juicy dark fruit framed by vibrant acidity from the local varieties and a polished, velvety structure from Merlot. Flavors of blackberry, blackcurrant and morello cherry are intertwined with savory tones of graphite, black pepper, underbrush and a hint of smoked meat. The tannins are firm but fine-grained, providing both grip and elegance, and the finish is long, savory and mineral-driven. The 2018 vintage has the balance and structure to age gracefully for at least 8–12 years from the vintage, gaining more tertiary nuance—think leather, truffle and dried flowers—with time in bottle.

Production
Vespa Rosso is sourced primarily from hillside vineyards in Friuli-Venezia Giulia, where the classic local “ponca” soils—layers of marl and sandstone—provide excellent drainage and naturally low yields, concentrating flavor and imparting a distinctive mineral backbone. The climate is moderated by cool breezes from the Alps and the warming influence of the Adriatic Sea, allowing a long, even ripening season. Grapes are harvested by hand to ensure optimal selection in the vineyard, then carefully sorted again in the cellar. After fermentation in temperature-controlled tanks, the wine typically undergoes extended maceration to extract color, aroma and tannin, followed by aging in oak (often a mix of barriques and larger barrels) to add complexity, integrate the varieties and refine the structure before bottling.

Food & Serving
Vespa Rosso 2018 is a natural partner for rich, flavorful dishes such as grilled or roasted red meats, braised beef, lamb shanks, game (venison, wild boar), and hearty stews. It also pairs beautifully with mature cheeses, rich ragù-based pastas, mushroom risotto and truffle-inflected dishes that echo its earthy nuances. Serve at 16–18°C (60–64°F) to highlight both freshness and depth. Decanting for 1–2 hours before serving is recommended, especially in its younger years, to allow the aromatics to open and the tannins to soften.

Producer
The Bastianich winery was founded in the late 1990s by Joe Bastianich and his family, with a clear mission: to showcase the potential and uniqueness of Friuli-Venezia Giulia on the world stage. Working primarily in the Colli Orientali area, the estate focuses on both native and international varieties, crafting wines that combine Friulian terroir with a contemporary, meticulous approach to viticulture and winemaking. Over the years, Bastianich has earned significant recognition from international critics and guides, helping to elevate Friuli’s reputation beyond its famed whites and demonstrating that the region can also produce serious, ageworthy reds—Vespa Rosso chief among them.

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