Schiopetto
Schiopetto Ribolla Gialla 2024
Other years:
2023| Denomination | Venezia Giulia IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
| Aging | In stainless steel tanks for 5 months. Minimum 2 months in bottle. |
| Other years | 2023 |
Description
A traditional Friuli wine which gives its best when cultivated in poor marl soil, always to be found growing from Collio Goriziano to Brda in Slovenia. In the zone of Capriva it originally took the name of Ribolla di Capriva. This is the last white grape to be harvested at the end of September, picked by hand and fermented at low temperatures to maintain the delicate aroma.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1965
- Oenologist: Lorenzo Landi
- Bottles produced: 190.000
- Hectares: 30
Mario, fully aware that the real wealth and strength of the business, are the soil and the plants, transformed old unkempt terrain in vineyards cured in great detail, he worked hard to render his vineyards unique and he took advantage of the potential of the Terroir of "Ponca" ( typical Friuli terrain composed mainly of clay and limestone ).
Gradually his children, Maria Angela, Carlo and Giorgio joined him in running the business, carrying on his project with sensitivity and respect, with love of tradition and real passion.
In April 2014 the business passed into the hands of the Rotolo family who intend to maintain intact Mario’s mission and productive philosophy for the sake of continuity. Read more
| Name | Schiopetto Ribolla Gialla 2024 |
|---|---|
| Type | White still |
| Denomination | Venezia Giulia IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Schiopetto |
| Origin | Capriva del Friuli (Gorizia) |
| Soil composition | Hilly marly soils of Eocene origin. |
| Cultivation system | Guyot bilateral. |
| Yield per hectare | 75 q |
| Harvest | Manual. Last decade of September. |
| Fermentation | 10 2 days. |
| Production technique | 15 °C |
| Wine making | In steel tanks. |
| Aging | In stainless steel tanks for 5 months. Minimum 2 months in bottle. |
| Total acidity | 5.4 gr/L |
| Residual sugar | 2.2 gr/L |
| Allergens | Contains sulphites |