Schioppettino wine guide
Schioppettino, also known as Ribolla Rossa (yes, it is also part of the Rebule family!) Thanks to its unique organoleptic characteristics, it is one of the most interesting and particular native red grape varieties of Friuli-Venezia Giulia. Its brilliant acidity, good structure, fine elegance and delicate tannins make it a great Italian wine capable of aging gracefully. And as I age I develop intriguing aromatic depth, 1000 facets and an amazing tertiary sector.
The Schioppettino is not a pyrotechnic wine that goes through hoops, but it is solid, opens in a wide range with grace and seduces you with a discreet, whispered charm. The great problem of Ribolla Nera is that the general public has not yet understood how great this wine can be or better perhaps the obsolete idea still prevails that it is a coarse wine with uncontrolled acidity, so much so that it bursts in your mouth as a time.
History of the Schioppettino or Ribolla Nera
It is a historic vine from the Prepotto area, in the province of Udine, where it has been cultivated for centuries, although it is only in 1877 that Di Rovasenda speaks of it for the first time, referring to a Ribolla Nera produced in the hills of Udine. Because the Schioppettino is a clone of the legendary Ribolla Gialla, the queen of Friulian vines, one of the great protagonists of Italian enology. It is thought to be of Slovenian derivation, a country in which it is known by the name of Pokalza, which means Ribolla Nera. Schioppettino is the local name by which it is known, but in fact, it is a biotype of Ribolla Gialla and in fact, they resemble each other, the family bond and affinities are easily traceable: good acidity, thick skin, delicate but not explosive flavors and aromas and great depth which comes with time if you have the patience to wait and make wine for the future and not to make ready-to-drink wines.
The etymology of the Schioppettino
The etymology of the name is interesting from which imaginative theories arose, all related to the semantics of the outbreak. For some, the wine was so acidic and sharp that it burst in the mouth, or crackled due to the slight effervescence it once possessed when its immense acidity triggered a second fermentation in the wine, already bottled, the malolactic, which consequently created anhydride. carbonic. On the other hand, others think that the name derives from the hardness of the berries, which burst loudly when bitten into them due to the leathery skin.
What does Schioppettino taste like?
The bouquet is marked by a dark fruit reminiscent of raspberries, blackberries, pepper and undergrowth: these are the typical aromas that will make you recognize the Ribolla Nera. Certainly with the years of refinement the tertiary sector develops and juniper, leaves, balsamic and spicy features emerge. It is not an aromatic grape and therefore you will not find exuberant aromas, but rather a delicate finesse played with masterful sensitivity.
On the palate, it is sharp, sharp, built around an acidity that makes it compelling and always lively. The tannins are fine-grained but powerful, while the structure is good, never exaggerated. You will rarely find a Schioppettino to chew that is hyper-fruity or dense due to the excess of extract since it focuses on the delicacy of the stretch and not on the muscles.
Schioppettino production area
As mentioned, its cradle is the district of Prepotto and we find it in the denomination Colli Orientali del Friuli DOC Schioppettino. It is no coincidence that here it has found ideal and unique conditions: the Apuan Alps to the north protect from cold winds, the climate is mild and breezes come from the sea which cools in summer and heat in winter.
Types of Scoppiettino
Talking about this noble wine is not so easy, the average level of quality is high, but the interpretations can differ considerably. If produced as a simple, fruity and fresh wine to drink within the year, it is easy and tasty, crunchy and fragrant. But if it is produced with low yields, then it becomes a masterpiece: the acidity and the structure must refine for at least two years in wood, certainly it is a coating, both for the cellar and for the consumer, who will have to wait several more years before to be able to drink a Ribolla Nera at its peak. Some of these wines were born to challenge the decades, so don’t rush, a Schioppettino starts to live at least after 8-10 years. And do not worry that it may fade and go out, it has so much acidity that it does not fear the passage of time.
The best bottles of Schioppettino we have tasted
There are not many unmissable labels, but be prepared to spend a little more, the average price is at least 35-40 euros, but they are money well spent. Try the Schioppettino Moschioni 2011, enveloping and sidereal, with pulp to sell and a dark charm that smells like a forest at night. The Schioppettino di Prepotto Petrussa 2017 is a bit stylized, but deep, full of great breath, certainly still young, but if you buy it and leave it in the cellar for 6-7 years, you will taste a little gem. The 2015 Ronchi di Cialla Schioppettino di Cialla Ronchi di Cialla 2015 is austere and sumptuous, still young for its typology, but which already shows the finesse of stroke, pepper and the right juice to be able to age 20 peaceful years. Another wine to buy for the future is Schioppettino Vignai da Duline 2018, practically an infant still, however well made and with the right look. Another legendary bottle is the Schioppettino ‘Gravità’ Villa Job 2013, pure juice, uncontaminated, with a unique flavor and great acidity, which opens to a thousand shades and never stops: perhaps one of the most successful and drinkable, despite the decisive structure. We close with a young winemaker who produces a natural wine that is splendid for its drinkability, depth and elegance: Marco Sara, a producer who puts first of all the territory and the grapes and makes wine with great sensitivity, bringing out the more jaunty and lively side of Ribolla Nera. Less structure, but the sip is contagious and it is impossible not to finish the bottle.
Schioppettino food pairings
A lot of freshness, salt and clear fruit invite to pairings with fatty and succulent meat-based dishes such as pulled pork, pumpkin ravioli, four-cheese gnocchi, Thai cuisine with pad thai, but it is also an excellent wine to enhance the sweet spices of Chinese cuisine, see sweet and sour pork and orange chicken or for a classic Indian chicken curry.