1 BOTTLE X 75cl. 

Turian
Schioppettino

GRAPES
Schioppettino (Ribolla Nera)
DOC ZONE
Colli Orientali del Friuli 
MUNICIPAL TERRITORIES OF PRODUCTION
Corno di Rosazzo and Prepotto
GRAPE YIELD
About 80 quintals/hectare
TRAINING SYSTEMS
Long spurred cordon and Guyot
PLANTING DENSITY
4.200 vines/hectare
HARVEST PERIOD
Mid October
ALCOHOL CONTENT
About 13% vol.
WINEMAKING TECHNIQUE
After the harvest, the grapes concentrate in a drying room to enhance their fragrances and body. Fermentation on the skins for about three weeks is in small temperature-controlled automatic stainless steel fermentation tanks.
From the following spring, the wine matures in Allier oak barriques for at least 18 months, followed by a further 18 months in bottle.
WINE
The deep ruby is still tinged with purple.
Intriguingly concentrated, evolved aromatics foreground varietal notes of forest fruits, raspberries, black pepper and spices. Soft tannins on entry with freshness that accompanies progression through to the lingering finale.
SUGGESTIONS
Storage: lay the bottle on its side in a dark, dry room at a temperature of 15 °C.
Food matchings: feathered game, wood pigeon, duck. Pappardelle pasta in hare sauce, wild boar, roe deer. Serve at 16-18 °C.
Friulian food: Baked masurin (mallard duck), horseradish-aromatised goose with spicy preserved fig.