VINEYARD
An autochthonous red also known as Ribolla Nera, the Schioppettino di Prepotto is only produced in the small town of Prepotto.
DOC FRIULI COLLI ORIENTALI
SENSORY CHARACTERISTICS:
Ruby red, almost violet in colour with the typical bouquet of woodland berries, raspberry and pepper. The flavour is intense and sharp.
VARIETIES USED, WITH PERCENTAGE:
Schioppettino di Prepotto 100%.
PRODUCTION ZONE AND EXPOSURE:
The vines are located in the town of Prepotto, Province of Udine, at 160 m above sea level with a south eastern exposure.
TRAINING SYSTEM:
Guyot, with a yield of 5/7,000 kg per hectare.
SOIL TYPE:
Grown in the Ronco area where the high percentage of clay (called ponca) and hillside exposition give the wines grown here their depth, aroma and persistence.
HARVEST PERIOD:
Harvesting is done manually into baskets between late September and early October.
VINIFICATION:
Destemming and pressing followed by maceration for 8/10 days with daily delestage.
MATURING AND AGING:
Complete malolactic fermentation followed by alcoholic fermentation in stainless steel vats for the whole autumn and barriques for several cycles for about 12 months before being refined in bottles for a few months.
FOOD PAIRINGS:
Roasts and seasoned cheeses.