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Ronchi di Cialla, Schioppettino, 2018

Red Wine from Friuli, Italy
by Ronchi di Cialla
$56.99
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Schioppettino might not exist today without this family. When Paolo and Dina Rapuzzi bought land in the Cialla valley in 1970, the peppery native red of eastern Friuli had been all but abandoned - a scattering of old vines, no legal standing, and nobody left to argue its case. They replanted it, fought to get it authorized, and made it the estate's signature; every bottle of Schioppettino poured anywhere owes them something. The 2018 shows exactly what they were fighting for: wild raspberry and blueberry, dried violets, and that unmistakable crack of black pepper the grape is famous for. It's medium-bodied and deeply savory, with fine-grained tannins, fresh acidity, and a long finish of herbs and spice. The farming is organic, worked by hand on the estate's steep hillside vineyards. Drinking beautifully right now.

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Wine Details

  • Grape Variety

    Schioppettino

  • Vintage

    2018

  • Size

    750ml

  • Farming Practice

    Organic

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

What Polaner Selections has to say about this wine:

VINEYARDSourced from the estate vineyards of Cjastenet and Roncjs.SOILTheir soil is a mix of marl (clay & lime) with marly limestone. It is a particular type of marl with a high pH. They feel that this especially high pH in the soil adds to the potential for aging in the wine.VITICULTUREBoth Ivan and his brother, Pierpaolo, are entomologists, and so biodiversity is incredibly important to them. The winery is certified "Biodiversity Friend" which is an organization that surveys and protects biodiversity, ensuring that the production process does not lead to a loss of biodiversity and that the producer is committed to improving the quality of the environment in which it operates.VINIFICATIONFermented in stainless steel with ambient yeast. Maceration on the skins of about four to fie weeks with pump over twice daily.AGINGAged in french oak bariques (10% new, the rest second to fifth passage) for 30-36 months.

Tasting Notes & Food Pairings

Perfect Pairings

Made for savory, herb-driven cooking: grilled lamb chops, roast pork loin with rosemary, duck ragu, mushroom risotto, and steak au poivre. In Friuli it would land next to frico, prosciutto di San Daniele, and aged Montasio.

Tasting Profile

Wild raspberry and blueberry with dried violets and the grape's signature crack of black pepper. Medium-bodied and savory, with fine-grained tannins, fresh acidity, and a long, peppery, herbal finish.