Varietal: 100% Schioppettino (Ribolla Nera)
Harvesting: manual harvesting by a qualified, suitably trained workforce from the first ten days in October with selection of the best grapes in the field and fast transfer to the cellar.
Wine Process: fermentation with prolonged maceration of the must and skins in modern steel wine makers at a controlled temperature.
Aging: first in a “sur lies” tank and in the bottle, stored horizontally in our sixteenth century underground estate cellar for at least four weeks after bottling.
Notes: intense ruby red colour with purple hues.A fragrance with sensations reminiscent of walnut husks and small forest berries (wild blackberry, raspberry and blueberry). The wine appears to take its name from the thin and taut skin on this grape that, when ripe, “scoppietta” or “bursts” when eaten.
Food and wine pairings: an excellent wine to accompany regional cooking and game dishes (hare and wild boar). Ideal with red and cured meats: San Daniele ham and salamis that are still produced locally.
A CAMPAIGN FINANCED ACCORDING TO EU REGULATIONS N. 1308/2013
