The Schioppettino variety was nearly lost to extinction and preserved by the Rapuzzi family in the Cialla Valley of Friuli. Spicy, brambly, aromatic and unapologetically peppery, the name loosely translates to 'little crackles' due to its intense green peppercorn aromas and flavors. Where the aromas lean heavily into spice, the flavors are packed with brambly red berry laced with notes of dried violet. A medium to full bodied red that is ready to stand up to the heartiest roasts or meats off the grill.
Hand-harvested and 100% destemmed. Fermentation occurs with wild yeast from the vineyard, and a full secondary fermentation is allowed to slowly complete with native bacteria throughout the winter and into spring. The wine undergoes 10 months of élevage in neutral puncheon, followed by 12 months in bottle.