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Home Cabernet Sauvignon Serafini & Vidotto Phigaia After the Red
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Serafini & Vidotto Phigaia After the Red
Serafini & Vidotto Phigaia After the Red

Serafini & Vidotto Phigaia After the Red

R 525.00

Phigaia After the Red is intense, ample and inviting with fruity notes of sour cherries and blackcurrants, officinal herbs and roasted peppers. Excellent entry on the palate with fresh, fruity notes, round tannins of great elegance. Long, spicy finish with notes of liquorice.

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Phigaia After the Red is intense, ample and inviting with fruity notes of sour cherries and blackcurrants, officinal herbs and roasted peppers. Excellent entry on the palate with fresh, fruity notes, round tannins of great elegance. Long, spicy finish with notes of liquorice.

  • Brand: Serafini & Vidotto
  • Description: Dry Red
  • Vintages Available: 2019
  • Country, Region: Italy, Veneto
  • Appellation: DOC
  • Ratings: JS 90 (2017)

Grapes

Cabernet Franc, Merlot, Cabernet Sauvignon.

About the Producer

Francesco Serafini and Antonello Vidotto are two friends, expert winemakers, experimenters and pioneers, driven by their passion for the earth and for the wine produced. The story of Serafini e Vidotto began in 1985, the first time Francesco and Antonello saw the green hills of the Montello-Colli Asolani DOC area. This is the heart of the Veneto region, right at the centre of it all. Here, to the north-west of the city of Treviso, lies the first foothills. There were few vineyards then. But there was the inspiration that only a beautiful place can give. The hills, the woods, the valley, the banks. The ideal place to give life to one's own business. First harvest 1986. And since then little has changed in the winery: finesse, cleanliness, identity and character. The winery is proudly environmentally friendly, with "green" being first and foremost a way of thinking: for more than twenty years, fertilisation has been carried out strictly with farm compost, mature and controlled manure or, alternatively, with certified organic fertilisers. There is no weeding, but laborious hoeing by hand, and above all different and targeted defence strategies, site by site. The harvest is, of course, strictly manual, as is the selection of the grapes before the start of the slow transformation process. All this is done to limit any intervention in the cellar as much as possible, and to keep the use of sulphur dioxide to below 50% of the legal limits.

Vineyard

The vineyards are situated in the “Montello-Colli Asolani” DOC area, which extends to the north-west of the city of Treviso, in the lower foothills. These vineyards, which design slopes and plains, have become an integral part of a spectacular landscape.

The area is represented by two very long east-west oriented strips of foothills and hills, joined by a lowland area and by the hills of Mercato Vecchio di Montebelluna and the hills of Caerano San Marco.

The hydrography is characterised to the north by the river Piave and to the south by the Bosco Canal, which flows at the foot of Montello. This is an area well known for timber, which has always been used to build the foundations of Venetian houses.

The soils consisting mainly of ferruginous clay, with a characteristic dark reddish-brown colour. The particular formation and favourable climatic exposure create the perfect hydrological conditions for growing great varieties, such as Cabernet Sauvignon, Cabernet Franc, Merlot, Manzoni, Recantina and Glera.

The training system is Guyot and plant density 6/6,300 vines per ha.

Merlot is harvested at the end of September and Cabernet Sauvignon/Cabernet Franc during the later part October.

Vinification

After the manual harvest, the grapes are de-stemmed and crushed in the cellar. The fermentation is traditional: medium-long in stainless steel vats with a floating cap at a controlled temperature. The wine then remains in contact with the skins for as long as necessary in order to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.

Ageing

Phigaia After the Red ages for 13-18 months in second-fill oak barrels. It then rests in bottle for at least 12 months and is released to the market after not less than 3 years.

Tasting Notes

Phigaia After the Red is ruby red with great luminosity and a slight garnet hue on the rim. The first nose is intense, ample and inviting with fruity notes of sour cherries and blackcurrants. Then there are elegant vegetal perceptions of officinal herbs and roasted peppers. The entry on the palate is excellent and convincing, with fresh, fruity notes, round tannins of great elegance that add softness to a savoury background and balanced alcohol content; a long, spicy finish with notes of liquorice.

Analysis

13.5% alcohol vol.

Food Suggestions

Phigaia After the Red is outstanding with braised veal cheeks or with rosemary lamb chops, venison stews, roast beef. Also excellent with medium-aged cheeses.

Serving temperature: 14°C.

Cellar

Store in a cool place, away from light, bottle lying down. If necessary, cool off to the recommended serving temperature and open Phigaia After the Red at least 15 minutes before serving.

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