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2018 Villa Job Rosso

2018 Villa Job Rosso

Region: Collio < Friuli < Italy

Grapes: Refosco

Vineyard/Cellar Stats: Biodynamic farming; zero additions, not even SO2; from 15-year-old vines planted on a combination of marl, clay and silt soils; whole clusters are fermented in open barrels begins with indigenous yeasts; aged in concrete for 6 months, then 3 months in old mulberry barrels (4-5 years old); unfined/unfiltered; 12.5% ABV

Winemaker: Alessandro Job

Alessandro didn’t grow up in wine, he found his way to it after working for years in Milan then taking over his grandfather’s estate in Friuli that had some vines amidst organic corn fields and lots of wild forest.  But his journey led him to the understanding that there is wine is both objective and subjective. He says: “Objective is the wine that all the people would like to drink. Subjective is a more personal wine, a personal trip. And so that is why during the last three years we decided to take out everything from the wine, because we understood after we read Steiner (the Biodynamic guru) and other philosophies about natural wine that what is very important is to understand exactly what we are looking for. Time and terroir for us are very important. So, time is to respect the season and to respect nature and what she can give to us. And time because we are not in a hurry to put all our wines in the bottle immediately just because the market needs it, because probably the wine is still not ready. And then we started to cut out everything so now we just make wine with simple juice. So, we're not correcting the acidity, we are not filtering the wine.”

Previously we featured Alessandro’s skin-contact SB, Sudigiri, and now we’re digging his light juicy red of Refosco, an ancient grape native to the Friuli region of Northern Italy.  It smells like red licorice and wild rose, and tastes a bit like these as well, with wild red and blackberries, black plum, black pepper and a forest floor/green stem combo. Right out of the gate, you get a high-voltage fizzy pop that settles down with air.  Chill this one down for 30 min to let the fruit out and reign in the tannin, then serve with bbq'd meats and poultry or cheese and charcuterie. Or post-dinner, with some Sophie Tucker tunes and really good dark chocolate (tested - total win!)
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