The wine Tazzelenghe from Jacuss winery

Tazzelenghe is an autochthonous wine from Friuli Venezia Giulia; its name in the local language translates to “cut tongue” and seems to be driven by the harshness the wine has if tasted when very young. We are talking about an high quality product which, however, needs a long refinement to give its best.

THE WINEMAKING

The harvest is strictly manual, and only the selected grapes are brought to the cellar for winemaking. After pressing, fermentation takes place in steel tanks at a controlled temperature of 26 ° – 28 ° C. The must macerates on the skins for about 15-20 days. After racking, the wine ages for 24 months in large oak barrels.  Follows the assembly and a further 6 months of rest. Finally, the wine is bottled and left in the cellar for another 6 months before being placed on the market.

Tasting the Tazzelenghe by Jacuss

Deep red with purple highlights. The aromas are fruity with cherry and berries notes that  stand out and are followed by hints of black pepper and cloves that leave room for delicate scents of coffee beans and cocoa. Warm and full-bodied on the palate, of great freshness with an intense tannin finish. Excellent balance and persistence.

FOOD PAIRINGS

Perfect with red meats, game and hard cheeses. Must try  with braised beef.

THE AWARDS

2014
– 2 stars – Veronelli

2013
– 4 grapes by the guide Bibenda
– 2 stars – Veronelli

2012
– 4 grapes by the guide Bibenda
– 2 stars – Veronelli

2011
– 4 stars by the guide Vinibuoni d’Italia
– 3 grapes by the guide Bibenda

THE WINERY

The Jacuss winery was founded in 1990 when the owners, Sandro and Andrea Iacuzzi, decided to focus exclusively on producing wine, their passion; before they did mixed agriculture…. keep reading