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Schiopettino is a true native grape variety
of Friuli’s eastern hills, possibly the descendant
of another variety called ribolla nera. Its unique name
comes from schiopettata, or musket-shot, referring to
the fact that this high-acid wine used to continue its
fermentation--in the bottle, unfortunately--shooting off
its cap like a rifle-shot. Today refermentation is easily
avoidable, and we offset the naturally high tannins with
a residual amount of the grape’s own sugar. Our
Schiopettino typically offers scents of raspberry preserves
and ripe black cherry, with an overall youthful fruitiness.
Refosco is grown only in those areas of the Colli Orientali
of Friuli and of Collio that enjoy ponca, a rocky, iron-rich
red soil.
The grapes are hand-picked between late September and
mid-October.
The grapes are crushed, pectolitic enzymes added, and
the must undergoes an eight to twelve day cool maceration
on the skins, the period varying according to the vintage
and the condition of the fruit. After this procedure,
the juice is pressed off, yeasts added, and fermentation
takes place in temperature-controlled stainless steel,
followed by the malolactic fermentation.
The wine rests in small oak barrels for a period that
ranges from four to twelve months. It then returns to
stainless steel for the final cuvée and bottling.
Total production: Approx. 250 cases.
Alcohol: 12.7%
Total acidity: 6.0 gr/li.
pH: 3.43
Residual sugar: 3.5 gr./li (3.5%)
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