2019 PIQUENTUM CROATIAN REFOSK
2019 PIQUENTUM REFOSK, BUZET, ISTRIA, CROATIA. 100% Refosk.
About: Originally built in 1928, converted into war shelter in the early90s, and now a winery, it’s the classic tale of a son of a Frenchwoman and an Istrian father growing native Croatian grapes in an old Mussolini era concrete water tank.
Born in Jurançon in the foothills of the Pyrenees, Dimitri Bre?evi? studied oenology in France and then worked at Domaine de Chevalier in addition to working harvests in Australia, New Zealand, Bordeaux, and Burgundy. In 2004 he decided to invest himself in his father’s homeland of Istria near the town of Buzet. The name “Piquentum” is the ancient Roman word forthe beautiful hilltop town of Buzet. Dimitri’s arrival falls right in line with the regions long history of Romans, Goths, Franks, and Bavarians. The Republic of Venice even had a solid 500+ year run. And although briefly a part of the Austro-Hungarian Empire until the World Wars, it was briefl y once again a Province of Italy until 1947 when Yugoslavia was created and Italy ceded the territory.
Istria is also the largest peninsula in the Adriatic, Croatia’s westernmost region, and borders both Italy and Slovenia. With only about 1750 square miles, over 280 miles are coastline with 35% covered with oak and pine forests. Indigenous grapes like Malvazija Istarska and Teran coupled with the mineral rich white and red Karst soils all seem to echo the salinity of this pristine coastline and the pungency of its truffle-ridden interior.
This wine has the remarkable ability to seem incredibly pungent on the nose, coat the inside of the glass like cough syrup, and yet deliver a light bodied, low alcohol wine with acidity built for the Istrski pršut (Istrian Prosciutto) that happens to hang from the ceiling of the winery.
Primary and malolactic fermentation are completed with native yeasts.While Refošk is in the Refosco family, it differs in that it ripens later and often has more pronounced ripe fruit.
Historically, Refošk was given to woman after childbirth to combat anemia due to the rich iron content. A great pairing with charcuterie, oily cured fish, fish stews, and blood sausage. Locals make “Istarska supa,” a slightly warmed broth of wine, toasted country bread, olive oil, sugar, and a healthy dose of black pepper. (Importer)
About: Originally built in 1928, converted into war shelter in the early90s, and now a winery, it’s the classic tale of a son of a Frenchwoman and an Istrian father growing native Croatian grapes in an old Mussolini era concrete water tank.
Born in Jurançon in the foothills of the Pyrenees, Dimitri Bre?evi? studied oenology in France and then worked at Domaine de Chevalier in addition to working harvests in Australia, New Zealand, Bordeaux, and Burgundy. In 2004 he decided to invest himself in his father’s homeland of Istria near the town of Buzet. The name “Piquentum” is the ancient Roman word forthe beautiful hilltop town of Buzet. Dimitri’s arrival falls right in line with the regions long history of Romans, Goths, Franks, and Bavarians. The Republic of Venice even had a solid 500+ year run. And although briefly a part of the Austro-Hungarian Empire until the World Wars, it was briefl y once again a Province of Italy until 1947 when Yugoslavia was created and Italy ceded the territory.
Istria is also the largest peninsula in the Adriatic, Croatia’s westernmost region, and borders both Italy and Slovenia. With only about 1750 square miles, over 280 miles are coastline with 35% covered with oak and pine forests. Indigenous grapes like Malvazija Istarska and Teran coupled with the mineral rich white and red Karst soils all seem to echo the salinity of this pristine coastline and the pungency of its truffle-ridden interior.
This wine has the remarkable ability to seem incredibly pungent on the nose, coat the inside of the glass like cough syrup, and yet deliver a light bodied, low alcohol wine with acidity built for the Istrski pršut (Istrian Prosciutto) that happens to hang from the ceiling of the winery.
Primary and malolactic fermentation are completed with native yeasts.While Refošk is in the Refosco family, it differs in that it ripens later and often has more pronounced ripe fruit.
Historically, Refošk was given to woman after childbirth to combat anemia due to the rich iron content. A great pairing with charcuterie, oily cured fish, fish stews, and blood sausage. Locals make “Istarska supa,” a slightly warmed broth of wine, toasted country bread, olive oil, sugar, and a healthy dose of black pepper. (Importer)
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Out of stock
SKU
51-I-PIQREF
$29.99