Schioppettino

Name of Producer
Ronchi di Cialla
Region
Friuli
Tipo de vino
Tinto
Funk Factor
Low
Annual Production (bottles)
7,000-1,2000
Varietals
100% Schioppettino
Viticulture
Fully organic Viticulture. Vineyards have south-southwest exposure. Average age of the vines: 50 years. Selective hand-picked harvest. Typically the grapes are harvested in mid-late October. Cialla is the classic place for Schioppettino. The varietal was saved by the Rapuzzi family. The vines used were rescued throughout the valley. All of the biotypes of Schioppettino are represented amongst the rescued vines, creating tremendous complexity.
Altitude 
150-220 meters
Soil Type
Eoceno marga y arenisca, con bloques de carbono.
Vinification
Schioppettino undergoes a prolonged maceration for 4-5 weeks. Indigenous yeasts drive the fermentation process. French barrels are used for aging. However, in order to ensure balance and subtlety, a cuvee of different ages of barrels is used (approximately 10% new and the remaining 90%, with a previous passage). The wines spend 1.5 years in the barrel and then a minimum of 3 years of aging in the bottle. The current release of Schioppettino will always be at least 5 years old.
Nota de Degustación
 Un vino elegantísimo con potencial de envejecimiento, el Schiopettino es complejo en nariz y boca con notas a pimientas y frutos maduros. De cuerpo medio, este vino tiene un balance impecable entre su acidez, alcohol y taninos.
Maridaje
Pollo rostizado, confit de pato, quesos maduros o platillos con hongos silvestres.