The Schioppettino is one of the vines of certain indigenous origin of the Colli Orientali del Friuli, also known locally by the name of Ribolla Nera. The grapes, after having undergone an extreme thinning on the plant in June, are rigorously harvested by hand and placed in small boxes for a light drying. Then follows the de-stemming and soft pressing. The must thus obtained is left to ferment with indigenous yeasts remaining in contact with the skins for about 20 days. During this phase, pumping over is frequent to favor the passage of the color and the noble components characteristic of an important red from the skins to the fermenting must. After racking, the wine will rest in 5 hl French oak tonneaux for about two years. It will be put to the consumer's judgment after a final right period of rest and refinement in the bottle.

Tasting Notes

It comes in a dark red dress that dyes the glass letting dense and consistent arches slip. Shaking it in the glass it opens to the nose with elegantly full and decisive aromas ranging from dried figs to walnuts, to the balsamic aromas of wood with a slight background of small black berried fruits. In the mouth it is broad and decisive: it envelops the palate with a velvety touch, however, showing itself to be compact and vigorous in its noble component of well-blended tannins, thus re-proposing the entire olfactory spectrum in an orderly succession.

Pairings

Important red, for meditation and to accompany strong dishes: excellent is the combination with roasts, fatty red meats, feathered game, savory cheeses.