NAME : SCHIOPPETTINO COF – Colli Orientali del Friuli – red
ALCOHOL CONTENT: 13.5% abv.
GRAPE VARIETIES USED: SCHIOPPETTINO 100%
PRODUCTION AREA AND EXPOSURE: vineyards in Prepotto, province of Udine, at an altitude of 160m asl, facing south-east.
SOIL TYPE: Located in the Ronco area, where the presence of clay (here called “ponca”) and hillside exposure allow to produce deep, aromatic, persistent wines. Yield of 70/80 quintals per hectare.
TRAINING SYSTEM: Guyot, with a yield of 50/70 quintals per hectare.
VINTAGE: The ribolla black grape, known as Schioppettino in the municipality of Prepotto and in the surrounding area, is certainly an autochthonous local variety, originating from the area between Prepotto and nearby Slovenia, present in limited quantities in the area indicated. The grapes are harvested by hand into crates in late September/early October.
VINIFICATION: destemming and crushing, followed by maceration for 8/10 days with daily délestage.
MATURATION AND AGEING: complete malolactic fermentation, followed by alcohol fermentation in stainless steel tanks and barrels of different cycles for around 7/8 months; aged for a further few months in the bottle.
ORGANOLEPTIC CHARACTERISTICS: ruby red in colour tending towards purple. Typical berry aroma, in particular raspberry and bilberry. Intense, acerbic palate.
SUGGESTED PAIRINGS: excellent with typical Friulan country fare, game and cheeses.
HOW TO SERVE: at a temperature of 16-18° C in large, long-stemmed glasses.