Order by December 22nd for local delivery
| Producer | Ronchi di Cialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Varietal | Schioppettino |
| Vintage | 2020 |
| Sku | 1116326 |
| Size | 750ml |
Tasting Notes: A pale purple in the glass, the nose immediately shows the spicy qualities of the Schioppettino grape. Black pepper, dried chilies and nutmeg. Brambly blackberries and fresh plum. Underneath, there is a meaty quality - seared beef and herbed salami. Crushed stones and rocky minerals. On the palate, the flavors echo the nose. Dark fruits and summer plums with peppercorns and elegant tannin. Soft acidity guides the chocolate and black cherry notes to the back of the palate. Pair with sausages and polenta or Trieste style goulash.
Cialla's Ribolla Nera is produced from younger vines of Schioppettino on the estate. It takes its name from an old, local term for the varietal. Fermentation takes place in stainless steel tanks, using native yeasts and minimal intervention. It is aged for up to 18 months in oak barrels and 6 months in bottle prior to release. Cialla's vineyards are all cultivated organically and are were certified in 2015 as a Biodiversity Friend.
Estate History: The Schioppettino grape has had a similar history to other obscure grapes in Italy. Cultivated since the middle-ages in and around Prepotto and Cialla in Friuli, it was almost completely lost to the Phylloxera pest in the middle of the 19th century. The varietal was literally written off as extinct. In the late 1960's it was not included in the list of grapes allowed to be cultivated in Friuli. Thankfully, in 1970, The Ronchi di Cialla winery was founded by Dina and Paolo Rapuzzi. With the help of Bernardo Bruno, the mayor of Prepotto, the Rapuzzi's found a small plot of forgotten Schioppettino vines. The Cialla estate took cuttings from the best shoots and cultivated a vineyard of 3,500 vines. The first vintage of their Schioppettino was released in 1977. Now, more than forty years later, Schioppettino has regained popularity, thanks in large part to the Cialla estate.
