Schioppettino

Grapes

100% Schioppettino, harvested during the final ten days of September.

Vinification

The technical sheet describes destemming followed by 15 days of maceration in temperature-controlled stainless-steel fermenters. Automatic punch-downs during the first two days are followed by délestage and pump-overs. After devatting, the pomace is pressed traditionally and the wine spends one day settling in steel before transfer to new barriques.

The catalogue gives a materially different method: 10–12 days in stainless-steel maceration vats, alternating punch-downs, délestage and pump-overs, followed by pressing, malolactic fermentation in steel and transfer to 25 hl oak barrels.

Ageing

In the technical sheet, malolactic fermentation takes place in barrique, followed by 18 months in new barriques, blending, bottling and two further years in bottle. The catalogue instead specifies 12 months in 25 hl oak barrels before blending and bottling.

Tasting profile

Ruby red with purple highlights. Red berries are framed by black pepper, cloves and cinnamon, with further notes of incense, leather and coffee. The palate is harmonious, complex and well structured, carrying the full aromatic range. It is suited to medium- and long-term ageing.

Serving and pairing

Serve at 18°C. Pair with game or mature Alpine dairy cheeses; a well-aged bottle can also accompany bitter chocolate.

Label / history

The variety’s name evokes the crisp berries and the small popping sound associated with crushing them. The label translates this into an energetic, electrifying dancer whose dress resembles an explosion and who holds a small burst of light.