Schioppettino "TURIAN" DOC COLLAVINI

Friuli Venezia Giulia
Schioppettino DOC
2013
Sku: 3150
Until stocks
Q.ty
€ 22.20 € 26.80
Shipping within Tuesday 25 January, if you order today

Awards and honors

Punteggio sommelier
91/100
2022

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Wine Characteristics

Winery
COLLAVINI
Region
Friuli Venezia Giulia
Wine list:
Schioppettino
Denomination:
Schioppettino DOC
Vintage:
2013
Grapes:
100% Schioppettino
Alcohol:
13,50%
Dimension:
Standard bottle
Cl:
75cl
Style:
Full-bodied and intense
Pairing:
Cold meats and salami, Pasta with meat sauce, Tagliatelle ai Funghi, Roast meat, Fillet with green pepper, Medium-aged cheeses, Hard cheese, Cut of beff
Sulfites:
Contains sulfites
Code ICQRF:
UD/684
Winerry's Headquarter:
Eugenio Collavini Viticoltori - Corno di Rossazzo (UD) - Via Ribolla Gialla, 2

Descrizione vino

From the vinification of Schioppettino alone, locally also called Ribolla Nera. The origin of the vines is that of the Colli Orientali del Friuli. The harvest takes place at the end of September. The vinification provides that the grapes, after harvesting, are concentrated in fruitiness, a technique that allows to enhance the aromas and body. The fermentation on the skins, of about 3 weeks, takes place in small automatic and controlled steel winemakers. The maturation, from the following spring, continues in Allier barriques for at least 18 months. It follows the aging in bottle for a further 18 months.

 

Characteristics of this red wine

The organoleptic analysis of this wine shows an intense ruby red color with nuances still violacea. The aroma has evolved, complex and concentrated, where the varietal characteristics such as berries, raspberries, black pepper and spices emerge. The taste enters the mouth with soft tannins and a freshness that gives vivacity to the long finish.

 

Serving suggestions tasting Schioppettino Doc

It goes perfectly with noble game feather, pigeon, duck. Pappardelle with hare sauce, wild boar, roe deer. The optimal serving temperature is 16ºC in a wide glass that allows the wine to oxygenate.

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