Refosco (dal Peduncolo Rosso)
Also known as: Refosco dal Peduncolo Rosso, Refošk, Terrano, Cagnina
Refosco (dal Peduncolo Rosso)
Quick Facts
- Berry Color: Blue-black
- Skin Thickness: Medium-thick
- Distinguishing Feature: Red peduncle (stem)
- Ripening: Late
- Vigor: High
- Yield: Moderate to high
- Acidity: Notably high
Overview
Refosco dal Peduncolo Rosso (“Red-Stemmed Refosco”) is northeastern Italy’s most important indigenous red grape, producing deeply colored wines with distinctive high acidity and firm tannins. The variety takes its name from the characteristic red coloration of its stems (peduncles), which distinguish it from other Refosco types. Widely planted across Friuli-Venezia Giulia, Veneto, and into Slovenia, Refosco produces wines ranging from simple everyday reds to serious, age-worthy expressions. For enologists, Refosco offers important study in high-acid red wine production and the management of naturally tannic, structured varieties.
Etymology and History
Name Origin
Refosco: Etymology debated; possibly from Latin
Dal Peduncolo Rosso: “With red peduncle” - distinguishing feature
Historical Development
- Ancient cultivation in northeastern Italy
- Multiple Refosco varieties (family of grapes)
- Peduncolo Rosso = quality type
- Cross-border cultivation (Austro-Hungarian Empire)
- Modern quality focus in Friuli DOCs
The Refosco Family
Multiple Types:
- Refosco dal Peduncolo Rosso (quality; primary)
- Refosco Nostrano (rustic)
- Refosco di Faedis
- Others (various quality levels)
DNA Studies: Complex family relationships
Viticulture
Vine Characteristics
Growth Habit: Vigorous; requires management
Leaf Shape: Large; five-lobed; coarsely serrated
Cluster: Large; conical; moderately loose
Berry: Medium; blue-black with bloom
Distinctive Feature: Red-colored stems (peduncles)
Growing Requirements
Climate: Continental; cool nights beneficial
Soil Preference: Ponca (marl), clay, alluvial
Altitude: Valley floor to hillsides
Training: Guyot typical; vigor control needed
Phenological Stages
| Stage | Timing |
|---|---|
| Bud break | Mid-April |
| Flowering | Late May-early June |
| Véraison | Mid-August |
| Harvest | Late September-October |
Challenges
Vigor Management: Requires attention
Disease: Some susceptibility to botrytis
Late Ripening: Needs good sites for full maturity
Wine Profile
Appearance
- Color: Deep purple to ruby
- Intensity: Deep; concentrated
- Evolution: Develops brick edges with age
Aromatic Profile
Primary Aromas:
- Dark berries (blackberry, black cherry)
- Plum, damson
- Bitter almond
- Herbal notes
Secondary/Tertiary:
- Spice (black pepper, licorice)
- Earth, mineral
- Leather, tar (with age)
- Dried fruit
Palate Characteristics
Structure:
- Medium to full body
- High acidity (signature)
- Firm, sometimes astringent tannins
- Bitter almond finish
Texture: Structured; can be rustic
Finish: Long; marked by acidity and tannin
Regional Expressions
Friuli-Venezia Giulia
Colli Orientali del Friuli DOC:
- Quality heartland
- Best expressions
- Age-worthy wines
Friuli Grave DOC:
- Larger production
- Varied quality
Friuli Isonzo DOC:
- Quality potential
- Distinct character
Veneto
Lison-Pramaggiore DOC: Significant production
Style: Often more approachable; less structured
Slovenia/Croatia
Refošk/Teran: Cross-border plantings
Istria: Important production zone
Character: Similar but distinct expressions
Winemaking Considerations
Fermentation
Temperature: Moderate (24-28°C)
Duration: Extended maceration for complexity
Vessel: Stainless steel, concrete, or wood
Challenge: Managing extraction with high natural tannin
Extraction
Approach: Careful; avoid over-extraction
Technique: Gentle pump-overs
Duration: 14-21 days typical
Goal: Balance color/structure without excess astringency
Acidity Management
Natural Acidity: Very high; characteristic
MLF: Usually complete; softens somewhat
Balance: Acidity can be challenging; quality factor
Aging
Oak Options:
- Large oak traditional
- Small French oak (modern)
- 12-24 months
Bottle Age: Benefits from 3-10 years
Evolution: Tannins soften; complexity develops
Food Pairing
Traditional Matches
Friulian Cuisine:
- Rich, fatty dishes
- Game meats
- Aged cheeses
- Bean soups
Acidity Advantage: Cuts through fat
Modern Applications
Red Meat: Excellent; structure and acidity
Grilled Foods: Char complements wine
Aged Cheese: Classic pairing
Temperature: 16-18°C
Key Producers
Friuli Quality Leaders
Ronco del Gelso: Benchmark producer
Le Vigne di Zamò: Premium quality
Livio Felluga: Consistent excellence
Miani: Ultra-premium
La Tunella: Quality range
Other Regions
Veneto Producers: Various quality levels
Slovenian Producers: Growing recognition
Market Position
Production Statistics
Italian Plantings: ~2,000 hectares
Primary Region: Friuli-Venezia Giulia
Trend: Stable; quality focus increasing
Pricing
| Level | Price (€) |
|---|---|
| Entry | €8-15 |
| Quality DOC | €15-30 |
| Premium | €30-60 |
| Icon | €60-100+ |
Market Challenges
Perception: Can be rustic; needs quality focus
Acidity: Style not for everyone
Competition: Other Italian reds more famous
Comparison with Other High-Acid Reds
| Variety | Acidity | Tannin | Region |
|---|---|---|---|
| Refosco | Very high | High | Friuli |
| Barbera | Very high | Low | Piedmont |
| Sagrantino | High | Very high | Umbria |
| Nebbiolo | High | High | Piedmont |
Distinction: Combines high acid AND high tannin
Quality Trajectory
Historical Quality
Traditional: Often rustic; simple wines
Modern: Dramatic quality improvement
Top Producers: World-class expressions
Future Outlook
Climate Change: May benefit ripening
Interest: Growing among alternative variety seekers
Potential: Underrated; quality potential high
Conclusion
Refosco dal Peduncolo Rosso represents northeastern Italy’s most important indigenous red variety, offering deeply colored wines with distinctive high acidity and firm structure. For enologists, the grape presents interesting challenges in managing natural tannin and acidity levels while extracting the variety’s potential for complexity and age-worthiness. While traditionally producing rustic wines, modern quality-focused Refosco demonstrates the variety’s capacity for serious, age-worthy wines that pair brilliantly with the region’s rich cuisine. The variety deserves wider recognition among enthusiasts seeking alternatives to more common Italian reds.
References
- Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Ecco/HarperCollins. Publisher Link
- Consorzio Tutela Vini Friuli Colli Orientali. Documentation.
- VIVC Database. Variety Information.
Last updated: January 13, 2026