The Friulano di Schiopetto is in all respects a historic wine: in 1965 Mario Schiopetto bottles his first Tocai. From that moment on he devoted himself tirelessly to researching and studying the qualitative and productive progress of the wine supply chain: in Germany, he collaborated for a long time with Muller Spath, at the time director of a large company of winemaking machines and an experimental winery in Bad Kreuznach. Also in Germany Mario buys the pine poles for the vineyards and discovers the use of technology in the winemaking process. In France, on the other hand, he buys the rooted cuttings and collects hints and ideas. Today Friulano is born in the vineyards of Capriva del Friuli, in a ventilated hilly area, on predominantly marly soils of Eocene origin. The grape harvest is manual, followed by soft pressing and a short period of decanting in the total absence of sulfur dioxide. The start of fermentation takes place in stainless steel vats with pied de cuve grafting (the addition of a portion of must already in the fermentation phase) at a controlled temperature; the refinement then takes place on the lees for 8 months and in the bottle for another 5.

FRIULANO SCHIOPETTO: TASTING

The Friulano di Schiopetto shows a brilliant straw yellow colour with golden green reflections. The nose is satisfying, with notes of Mediterranean herbs, forest, peach and plum, mandarin and fresh almond. On the palate, it is ample, sapid, with a citrusy freshness and very long. Very good with amberjack carpaccio marinated with fresh ginger.