Name: Schioppettino di Cialla Colli Orientali del Friuli Doc
Brand: Ronchi di Cialla
Price: 35.5 EUR
Availability: InStock

Ruby red with violet hues. Wild berries, dried flowers, humus, spices, licorice. Fresh, savory, tannic.

The name Schioppettino comes from the characteristic of the berries that tend to burst in the mouth when eaten. There is also another hypothesis about the origin of the name, referring to the fact that some bottles exploded due to an unexpected second fermentation occurring inside them. Schioppettino was first described in the late 1800s, and in 1907 it was chosen to replant vineyards devastated by phylloxera. This vine grows almost exclusively in Friuli; in Prepotto it is very present and, according to some documents, in 1300 it accounted for more than 75% of local viticulture. It is characterized by a large cluster with deep-colored round berries, is not particularly hardy and is sensitive to rain and spring cold and susceptible to downy mildew.

Il nome Schioppettino deriva dalla caratteristica degli acini che tendono a scoppiare in bocca quando vengono mangiati. Vi è anche un'altra ipotesi sull'origine del nome, riferita al fatto che alcune bottiglie esplodevano  a causa di un'inaspettata seconda fermentazione che avveniva al loro interno.

The name Schioppettino comes from the characteristic of the berries that tend to burst in the mouth when eaten. There is also another hypothesis about the origin of the name, referring to the fact that some bottles exploded due to an unexpected second fermentation occurring inside them.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel with prolonged maceration for 4-5 weeks, with pumping over twice a day. Aging in French oak barrels for about 18 months followed by another 30-36 months in bottle.
<label>Sulfur dioxide:</label>na

Schioppettino di Cialla Colli Orientali del Friuli Doc

Schioppettino

Barrique

Bottiglia

Ronchi di Cialla

Cialla e Prepotto

Colli Orientali

Vigneti località Cialla

Friuli Venezia Giulia

Italia

Straw yellow with golden highlights. Fruit, minerals, flowers. Fresh, savory, mineral.


Ribolla Gialla is made only from the grape of the same name grown in the Cialla Valley in the municipality of Prepotto. A pellicular fermentation of the grapes is done before vinification.

<label>Soil:</label>na
<label>Average vineyard age:</label>Between 25 and 50 years old
<label>Estensione del vigneto:</label>2.5 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Cryo-maceration for 2 days and fermentation in steel. Maturation in steel, on fine lees, for at least 3 months with frequent bâtonage.
<label>Sulfur dioxide:</label>na

Ribolla Gialla Colli Orientali del Friuli Doc

Ribolla Gialla

Vasca d'acciaio

Straw yellow with greenish highlights. Flowers, fruits, mineral notes. Savory, persistent, bitterish.

Ronchi di Cialla's Friulano Collio DOC is a wine made from Friulano grapes processed in purity. Designed and obtained to be enjoyed from a young age, it proves to be easygoing, versatile and informal, while at the same time maintaining high levels of quality. It conquers by its pleasantness and typicality.

Ronchi di Cialla's Friulano Collio DOC is a wine made from Friulano grapes processed in purity. It conquers for its pleasantness and typicality.

<label>Soil:</label>na
<label>Average vineyard age:</label>50 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Maceration on the skins for one day. Fermentation in stainless steel at controlled temperature. Maturation in the same containers on fine lees for 3 months with frequent bâtonnage.
<label>Sulfur dioxide:</label>na

Friulano Collio Doc

Friulano

Intense ruby red with garnet hues. Black fruits, licorice, spices. Full-bodied, intense, structured.


Refosco dal Peduncolo Rosso was first described in 1877 to differentiate it from other Refosco grapes, mainly because of the characteristic of its stem that turns red when the clusters are ripe. DNA studies have revealed that Refosco dal Peduncolo Rosso is related to Teroldego and Lagrein and is the parent of Corvina and grandparent of Rondinella. It is characterized by a medium to large pyramidal cluster with medium to small berries of a very dark blue color and a very tough skin. It adapts very well to all soil types but grows best in nutrient-poor limestone soils and on hillsides.

Refosco dal Peduncolo Rosso was first described in 1877 to differentiate it from other Refosco grapes, mainly because of the characteristic of its stem, which turns red when the clusters are ripe.

<label>Soil:</label>Eocene marls and marly sandstones.
<label>Average vineyard age:</label>50 years
<label>Estensione del vigneto:</label>1.72 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation in stainless steel with prolonged maceration for 4 weeks, with pumping over twice a day. Aging in French (90%) and Slavonian (10%) oak barrels for about 18 months followed by another 50 months in bottle.
<label>Sulfur dioxide:</label>na

Refosco dal Peduncolo Rosso di Cialla Colli Orientali del Friuli Doc

Refosco dal Peduncolo Rosso

Intense ruby red with violet hues. Ripe red fruits, spices, balsamic notes. Full, enveloping, warm, slightly tannic, acidic, balanced, lingering.

Pignolo is named after the grape variety from which it is made. The grapes are grown in Cialla, in the municipality of Prepotto, in two small vineyards, the Squarzulis, which rises between 240 and 270 meters above sea level, and the Cernetig vineyard, which rises about 160 meters above sea level. The vines are about 16 years old and grow on marl and sandstone soil with a microclimate originating from the mild currents from the Adriatic Sea that meet the Julian Pre-Alps.
The Pignolo grape variety owes its name to the very small, compact bunch with a shape resembling a pine cone. Some documents from the 12th century report that the city of Udine used Pignolo wine as a welcome gift for influential people. Around 1950 Pignolo was almost extinct; it was rescued and and rediscovered thanks to the cultivation of the monks of Rosazzo Abbey. It is very sensitive to high temperatures but needs heat to reach full maturity, and is not very resistant to powdery mildew and phylloxera, but despite this there are still some plants without American grafting.

Pignolo is named after the grape variety from which it is made. The grapes are grown in Cialla, in the municipality of Prepotto, in two small vineyards, the Squarzulis, which rises between 240 and 270 meters above sea level, and the Cernetig vineyard, which rises about 160 meters above sea level. The vines are about 16 years old and grow on marl and sandstone soil with a microclimate originating from the mild currents from the Adriatic Sea that meet the Julian Pre-Alps.

<label>Soil:</label>Eocene marls and marly sandstones
<label>Average vineyard age:</label>16 years old
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Fermentation and maceration for 20 days in stainless steel, with pumping over twice a day. Aged for 36 months in 80% French oak and 20% Slavonian oak barrels, then 20 months in bottle.
<label>Sulfur dioxide:</label>na

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