The “Refosco” is mentioned already in the Annals of the Municipality of Udine in the XIV century, and subsequently Lodovico Bertoli also talks about it in “The vineyards and the wine of Burgundy in Friuli” in 1747. Only in the second half of the 19th century the Refosco dal red peduncle emerges from the large family of Refoschi, a family of vines originating from Friuli. However, it is 1877 the year in which Refosco dal peduncolo rosso is explicitly mentioned, and is defined as the “queen of Friulian grapes”, recalling in particular the red peduncle which had smaller, sparse and better quality bunches than the one with green peduncle (Terrano). In 1923, the research conducted in Friuli by prof. Dalmasso and prof. Cosmo of the Experimental Station for Viticulture and Enology of Conegliano highlighted the qualitative potential of Refosco dal peduncolo rosso, a grape variety to be exploited in Friulian viticulture. While in the 1950s it was overshadowed due to low productivity, twenty years later it was re-proposed among the varieties allowed for cultivation in the provinces of Udine and Pordenone. The fortune of Refosco dal peduncolo rosso will have to wait for more recent years, however, thanks to the clonal selection and the advances in the viticultural technique that will allow to optimize the cultivation of this difficult variety, and to the modern enology that will bring out the qualitative potential of the grapes and wines.

From the genetic point of view, this vine shares a parent with the Refosco di Faedis, and is half-brother of Marzemino and Terrano (with whom it could share the second parent), and also of Teroldego and Nebbiolo.

Refosco dal peduncolo rosso wine has an intense ruby ​​color with distinct violet reflections. From a sensorial point of view the wines of this variety have a great complexity and aromatic intensity, mainly characterized by floral notes, berries (wild blackberry and raspberry), morello cherry, dried plum and jam, enriched with interesting hints of spice, of dry herbaceous and fresh vegetable. The taste is basically acid and savory, with a light and velvety tannin, which ends in a slightly bitter sensation. If when young it paws for its acidity, aging in wood gives it a greater gustatory complexity.