Red wines

Schioppettino di Prepotto - DOC FRIULI COLLI ORIENTALI

traverso_schioppettino

An autochthonous red also known as Ribolla Nera, the Schioppettino di Prepotto is only produced in the small town of Prepotto.

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 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.

SERVE AT: 16° – 18° C
ALCOHOL: 13.5% VOL
TOTAL ACIDITY: 5 G / L
DRY EXTRACT: 28 G / L
SULPHITES: 54 MG / L


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