2018 Technical Specifications
Alcohol 13.5%
Grape Varieties Merlot and Cabernet Sauvignon
Classification IGT Venezia Giulia
Region Venezia Giulia
Soil Predominantly clay
Production Details For the 2018 1.5-litre listing, the importer states that the grapes were manually harvested, destemmed and fermented separately, followed by malolactic fermentation and 14 months in oak barrels.
Tasting Notes Blackberry, liquorice, tobacco and black pepper; velvety mouthfeel with toasty warmth on the finish.
Sources: con-nois-seur.ca ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.1 g/L
Total Acidity 4.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 90% Merlot, 10% Cabernet Sauvignon
Classification IGT Rosso Venezia Giulia
Region Venezia Giulia
Soil Hilly marl soils of eocene origin
Harvest Dates Second and third ten-day periods of September
Fermentation Vessels Wooden vats
Serving Temperature 18°C · 64°F
Production Details The grapes were harvested manually, destemmed and fermented separately. Fermentation lasted 10–15 days in wooden vats at 25°C; reported vineyard yield was 40 quintals/ha. The Italian sheet states maturation for 14 months in 225- and 500-litre oak barrels, followed by at least 12 months in bottle. Its companion English sheet is internally inconsistent, giving 15 months in its production table but 14 months in its narrative.
Tasting Notes Bright ruby red; black cherry and small red fruits with tobacco, liquorice and black pepper; velvety and balanced, with ripe elegant tannins, freshness and a lively spicy finish.
Food Pairing White-meat and game main courses, aged cheeses, and octopus dishes
2013 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.5 g/L
Total Acidity 5.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 90% Merlot, 10% Cabernet Sauvignon
Classification IGT Rosso Venezia Giulia
Region Venezia Giulia
Soil Hilly marl soils of eocene origin
Harvest Dates Second and third ten-day periods of September
Fermentation Vessels Large wooden vats
Serving Temperature 18°C · 64°F
Production Details The grapes were hand-picked, destemmed and fermented separately. Fermentation lasted 10–15 days in large wooden vats at 25°C, and reported vineyard yield was 40 quintals/ha. The sheet conflicts internally on oak maturation: its production table states 15 months in 225- and 500-litre oak barrels, while its narrative states 14 months. It additionally specifies at least 12 months in bottle.
Tasting Notes Bright ruby red; black cherry and small red fruits with tobacco, liquorice and black pepper; velvety and balanced, with ripe elegant tannins, freshness and a lively spicy finish.
Food Pairing White-meat and game main courses, aged cheeses, and octopus dishes
Sources: www.schiopetto.it ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 15.0%
Residual Sugar 2.9 g/L
Total Acidity 5.1 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties 90% Merlot, 10% Cabernet Sauvignon
Classification IGT Rosso Venezia Giulia
Region Venezia Giulia
Soil Predominantly clay soils of eocene origin
Vineyard Yield 40 hL/ha
Harvest Dates From the second ten-day period of September through the third ten-day period of October
Fermentation Vessels Wooden vats
Serving Temperature 18°C · 64°F
Production Details The grapes were harvested manually. Fermentation lasted 10–15 days in wooden vats at 25°C. The production table reports 15 months in 225- and 500-litre oak barrels followed by 5 months in bottle.
Tasting Notes Bright ruby red; black cherry and small red fruits with tobacco, liquorice and black pepper; velvety and balanced, with ripe elegant tannins, freshness and a lively spicy finish.
Food Pairing White-meat and game main courses, aged cheeses, and octopus dishes
Sources: www.schiopetto.it ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1550900 | — | — | wine-searcher.com ↗ |