The tazzelenghe owes its name to a dialectal expression that means "tongue cutter". A relative of refosco, it is in fact characterised by a particularly rough and sharp tannin, which has long discouraged its vinification with a single-variety vine. Today, after risking dying off, it is again vinified by producers who are innovative but tied to traditions. It is harvested at full maturity, sometimes slightly overripe, and it is aged for a long time in wood. In this way, its angularity is rounded off and its quality and depth strengthened.