Region: Friuli Venezia Giulia
Quality Level in EU/Italian Wine Law: Fruili Colli Orientali DOC; best grapes cultivated in the Prepotto and Cialla subzone. Established in 1970.
Primary Grape Varietals: Varietal Schioppettino at levels of 85% or greater. Table wines produced in Cialla can be made with any combination of Schioppettino and Refosco.
Pairs with: Margherita Pizza
Characteristics: The wine is typically medium bodied and high in acid. Primary aromas and flavors include a focus on black fruit (Black currant, black cherry) and a green peppercorn note that indicates the varietal. The wines are age worthy and can develop tertiary flavors of tar, forest floor and underbrush.
Serve: Room Temperature
The Schioppettino grape is making an impressive comeback after being nearly extinct due to its difficulties in the vineyard. By the 1970s, the grape varietal had all but disappeared unti the Rapuzzi Family, owners and operators of the Ronchi di Cialla Estate decided to revive the varietal in their wines. Upon hearing of the mystery grape from local senior citizens, Paolo Rapuzzi searched and found them growing in the Mayor’s garden. Further searches followed and he quickly had 100 grafted vines and his efforts were underway to bring the varietal back to Friuli. The work continued for decades until the grape was recognized in the long list of approved varietal wines in the DOC.
The name means to “explode” or “crackle” and there are several theories as to how the name was given. Some believe that the wine bottles were susceptible to exploding in the cellar (They had a tendency to referent in the bottle) before higher quality processes became common. The other theory is that the wines explode or crackle with flavor but given the wide range of Italian wines, it seems unlikely that this wine would receive such admiration in the name. It is not related to the Ribolla Gialla varietal but it does share a bit of the name and is referred to as Ribolla Nera in the region. Also grown in Croatia, it has the name Pocalza.
Schioppettino can be difficult in the vineyard with high susceptibility to millerandage and fungal diseases such as downy mildew. Lower yields can be common with these difficulties and likely the reason the grape had nearly disappeared. The grape also ripens late which can cause further issues with the rapidly cooling fall weather in Fruili and the likelihood of rain.
Resulting wines are typically dry and still. Some producers dry a portion of the harvest to achieve higher alcohol levels and to help with flavor development in years when full ripeness is not achieved. The two subregions produce slightly different styles with the cooler Cialla producing the better, more balanced, medium bodied and high acidity wines. Prepotto subregions wines are typically more aromatic and have more body and richer fruit concentration. In all cases, Schioppettino wines are described as high in character and can have peppery notes.
Quality Level in EU/Italian Wine Law: Fruili Colli Orientali DOC; best grapes cultivated in the Prepotto and Cialla subzone. Established in 1970.
Primary Grape Varietals: Varietal Schioppettino at levels of 85% or greater. Table wines produced in Cialla can be made with any combination of Schioppettino and Refosco.
Pairs with: Margherita Pizza
Characteristics: The wine is typically medium bodied and high in acid. Primary aromas and flavors include a focus on black fruit (Black currant, black cherry) and a green peppercorn note that indicates the varietal. The wines are age worthy and can develop tertiary flavors of tar, forest floor and underbrush.
Serve: Room Temperature
The Schioppettino grape is making an impressive comeback after being nearly extinct due to its difficulties in the vineyard. By the 1970s, the grape varietal had all but disappeared unti the Rapuzzi Family, owners and operators of the Ronchi di Cialla Estate decided to revive the varietal in their wines. Upon hearing of the mystery grape from local senior citizens, Paolo Rapuzzi searched and found them growing in the Mayor’s garden. Further searches followed and he quickly had 100 grafted vines and his efforts were underway to bring the varietal back to Friuli. The work continued for decades until the grape was recognized in the long list of approved varietal wines in the DOC.
The name means to “explode” or “crackle” and there are several theories as to how the name was given. Some believe that the wine bottles were susceptible to exploding in the cellar (They had a tendency to referent in the bottle) before higher quality processes became common. The other theory is that the wines explode or crackle with flavor but given the wide range of Italian wines, it seems unlikely that this wine would receive such admiration in the name. It is not related to the Ribolla Gialla varietal but it does share a bit of the name and is referred to as Ribolla Nera in the region. Also grown in Croatia, it has the name Pocalza.
Schioppettino can be difficult in the vineyard with high susceptibility to millerandage and fungal diseases such as downy mildew. Lower yields can be common with these difficulties and likely the reason the grape had nearly disappeared. The grape also ripens late which can cause further issues with the rapidly cooling fall weather in Fruili and the likelihood of rain.
Resulting wines are typically dry and still. Some producers dry a portion of the harvest to achieve higher alcohol levels and to help with flavor development in years when full ripeness is not achieved. The two subregions produce slightly different styles with the cooler Cialla producing the better, more balanced, medium bodied and high acidity wines. Prepotto subregions wines are typically more aromatic and have more body and richer fruit concentration. In all cases, Schioppettino wines are described as high in character and can have peppery notes.
Producer/Theme websites: