Rosso dell'Abazia, Serafini & Vidotto

Type: Red Wine
Style: Deep & Powerful
Vintage: 2016
Grape Variety: Cabernet Franc, Cabernet Sauvignon, Merlot
ABV: 13.0%
Bottle Size: 75cl
Pairing Notes
Red Meat
Wine Notes
Now - 10 Yrs
Flavours Blackcurrant, Forest Floor, Leather
About the wine

If you’ve had the pleasure of tasting this wine before then you probably know why it turns heads. An opulent, concentrated and intricate wine with so much flavour packed in. The dark berry forward notes are flanked by Christmas spice, leather, coffee, tar, dried petals, bay leaves and a real earthiness – the list could go on! It’s full-bodied without question, but so harmonious in the mouth thanks to the abundance of fruit and soaring acidity. A wine of contemplation, this should be opened, decanted and savoured, with venison if you can – heaven.

A blend of 60% Cabernet Sauvignon, 20% Cabernet Franc and 20% Merlot, the grapes for this wine are picked and fermented separately. The wine then spends between 15 to 24 months in small oak barrels, these barrels really speed up the development of the fruit, giving it some of the dark, spicy characteristics. Then its’ at least 18 months in bottle before release, this encourages even more darkening of the fruit and adds to the earthy, mushroom-y flavours.

About the wine

There’s an esteemed wine award in Italy named the Tre Bicchiere or ‘Three Glasses’ which is awarded by the culinary publication Gambero Rosso. We’re not one for pushing wines based on awards but this one is a real pinnacle of wine appreciation; it’s awarded only to the best wines of every region in Italy and is incredibly sought-after. The Rosso dell’Abazia has won this award for a record 20 years in a row, they don’t even shout about it!

In 1986, school friends Franco Serafini and Antonello Vidotto set up the Serafini and Vidotto winery, following their passions in oenology. Today, they form part of the Vino Libero movement for sustainable wine-making and are one of the most respected producers in Veneto.