2023 Technical Specifications
Alcohol 12.0%
Grape Varieties 100% Schioppettino
Region Venezia Giulia
Orientation Cjastenet: Southwest; Puoje: Southeast
Estate Grown Yes
Fermentation Vessels Stainless steel
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details Fruit comes from two producer-owned one-hectare vineyards: Cjastenet at 150–200 m and Puoje at 160–180 m. After stainless-steel fermentation and malolactic fermentation, 15–20% of the wine matures in barrels for 12–18 months; the wine is then refined in bottle for one year. The fact sheet marks Organic: No, Biodynamic: No and Natural: No.
Tasting Notes Sleek ruby red; red berries, spice, green pepper and black pepper; elegant and bright on the palate, slightly tannic, with a long finish.
Food Pairing Red or white roasted meats, grilled tuna, or as an aperitif.
2021 Technical Specifications
Alcohol 12.0%
Grape Varieties 100% Schioppettino
Drinking Window 2024–2028
Region Venezia Giulia
Orientation Cjastenet: Southwest; Puoje: Southeast
Estate Grown Yes
Fermentation Vessels Stainless steel
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details Fruit comes from two producer-owned one-hectare vineyards: Cjastenet at 150–200 m and Puoje at 160–180 m. After stainless-steel fermentation and malolactic fermentation, 15–20% of the wine matures in barrels for 12–18 months; the wine is then refined in bottle for one year. The fact sheet marks Organic: No, Biodynamic: No and Natural: No.
Tasting Notes Sleek ruby red; red berries, spice, green pepper and black pepper; elegant and bright on the palate, slightly tannic, with a long finish.
Food Pairing Red or white roasted meats, grilled tuna, or as an aperitif.
Critics Ratings 92
2020 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Schioppettino
Region Venezia Giulia
Fermentation Vessels Stainless steel
Pressing Method Skins Were Not Pressed At Racking
Production Details After temperature-controlled stainless-steel fermentation, the wine was racked without pressing the skins and naturally settled through completion of malolactic fermentation, followed by a further 12 months on fine lees in stainless steel. Recommended serving temperature is 16–18°C.
Tasting Notes Bright, medium-depth ruby red; elegant and spicy, with green pepper, small red fruits and currant; dry, elegant and delicate on the palate.
Food Pairing Mushroom dishes, roast red meats and medium-aged alpine cheese.
Producer Information
Website
Address
Via Cialla, 47, 33040 Prepotto (UD), Italia
Phone
+39 0432 731679
Email
Owner
Paolo e Dina Rapuzzi &
Figli
Figli
Cellarmaster
Pierpaolo Rapuzzi and Ivan Rapuzzi