first decade of October, carefully harvested in the coolest hours of the day
Schioppettino
Biele Zôe Cuvée 85 15
HISTORY
The centuries-old presence of Ribolla Nera, the variety used to produce Schioppettino, in the Judrio Valley is very probable, even if the first document attesting its existence dates back to 1863. There were many events that seriously compromised its chances of survival. Only thanks to the commitment of the Rapuzzi and Nonino families, to the then mayor of Prepotto Bernardo Bruno, and to the winegrowers, the authorities, the press and researchers was the cultivation of Ribolla Nera not abandoned, meaning that today we can enjoy the quality of its excellent wines.
(Costantini Enos, Mattaloni Claudio, Petrussi Carlo, La vite nella storia e nella cultura del Friuli, Forum Edizioni, 2007.)
Grape variety |
schioppettino |
|---|---|
Type of soil |
marl and sandstone flysch of Eocene origin. Locally known as “Ponca” |
Exposition |
south / south west |
Pest control |
low environmental impact integrated pest management |
Temperature service |
15°C |
Alcohol |
12,5% abv |
pre-fermenting maceration in stainless steel at cool temperature (4-5°C) for one week. Then we start the regular fermentation with temperature controlled and pumping over
TASTING NOTES
deep ruby red colour. Intense on the palate with a bouquet of dark and red fruits, undergrowth, floral, herbal and balsamic notes. Medium to full body but with a good drinkability, ripe tannins and a long persistance
FOOD PAIRINGS
it is a wine that well accompanies the dishes of the culinary tradition friulana: with pappardelle with wild boar or the baked rabbit, guinea fowl, feathered game
