Widespread already in 1200, it is one of the most famous autochthonous Friulian variety of vine and in the past it was known with the name of “Ribolla nera”. Its favourite area is among the hills south of Cividale del Friuli and the Slovene border.
The up-to-date name derives probably from two theories: on one side, Schioppettino as reference to the crunchiness and therefore to the “creaking” effect (“schioppettare”) which the ripe grapes produce on the palate.
On the other side, if the wine is young bottled with high content of malic acid, it leads to the generation of malolactic fermentation which provokes a sensation of “creaking” on the palate.
maceration on the skins for 6 days, fermentation at controlled temperature. Soft pressing. Aging in bottle for a year
ruby red with intense violet notes whose intensity reduces with the aging
elegant and spicy. The note of green pepper stands out immediately to the nose and it is blended by a very pleasant background of little red fruits as currant, raspberries and blackberry
full-bodied wine, intense, very spicy, light tannic
MATCHES WITH FOODS:
it pairs well with typical dishes of Friulian cooking, first and second courses of game or white meat. It is also a meditation wine