Description
A still red from Friuli-Venezia Giulia, 12.5% ABV, produced by Bastianich. 100% Schioppettino, 2022 vintage. A wine that embodies the Bastianich family's passion for wine, born in the 1970s and 1980s with the promotion of the finest Friulian wines. On the nose, what we might consider its signature—spicy notes (black pepper throughout)—emerge with clarity and incredible olfactory definition, accompanied by sweet, subtle, and delicate fruit that makes it elegant from the first sip. A slightly pale ruby red color with delicate purple highlights. On the palate, the silky sensation evokes a balance and elegance of the highest caliber, with tannins and acidity that are clearly present yet extremely measured.
Details
Perfume
Color
Taste
Serve at:
14 -16 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
- Start up year: 1997
- Oenologist: Emilio del Medico
- Bottles produced: 220.000
- Hectares: 27
| Name | Bastianich Vini Orsone Schioppetino 2022 |
|---|---|
| Type | Red still |
| Denomination | Colli Orientali del Friuli DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Schioppettino |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Bastianich |
| Origin | Cividale del Friuli (Udine). |
| Climate | Altitude: 150-200 m. a.s.l. Exposure: South, South-East, South-West. |
| Soil composition | Eocene marl, limestone-based. |
| Plants per hectare | 4,000-6,000. |
| Yield per hectare | 8,000-9,000 kg/hectare. |
| Harvest | By hand, with small crates between the 20th and 30th of October. |
| Wine making | Once in the winery, the grapes are selected on sorting benches and then destemmed, crushed and sent to temperature-controlled steel tanks for alcoholic fermentation. 30% of the grapes are kept at 5-6°C for pre-fermentation maceration. During alcoholic fermentation, for about 18 days, the entire mass is pumped over several times a day at a temperature of about 26°C. Subsequently separated from the skins, the wine is placed in stainless steel tanks for malolactic fermentation. |
| Aging | Half in stainless steel and half in 30-hl oak barrels for 7 months. After clarification and filtration, it is bottled and left to refine for a further 60 days before being marketed. |
| Total acidity | 5.0 gr/L |
| PH | 3.2 |
| Residual sugar | 0.5 gr/L |
| Allergens | Contains sulphites |

