2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.32 g/L
Total Acidity 4.74 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Ribolla Gialla
Classification I.G.T. Venezia Giulia
Region Venezia Giulia
Soil Hilly marly soils of eocene origin
Harvest Dates Last decade of September
Fermentation Vessels Stainless-steel tanks
Serving Temperature 11°C · 52°F
Production Details Bilateral Guyot training; manual harvest; stated yield 75 quintals per hectare; fermentation for 10–12 days in stainless-steel tanks at 15°C; maturation for five months in stainless steel followed by a minimum of two months in bottle.
Tasting Notes Straw yellow with golden highlights; fresh and nutty, with field-flower aromas; floral palate with long, refreshing acidity.
Food Pairing Aperitif, shellfish and raw fish
2020 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.6 g/L
Total Acidity 5.25 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 100% Ribolla Gialla
Classification I.G.T. Venezia Giulia
Region Venezia Giulia
Soil Hilly marly soils of eocene origin
Harvest Dates Last decade of September
Fermentation Vessels Stainless-steel tanks
Serving Temperature 11°C · 52°F
Production Details English-sheet specification: bilateral Guyot training; manual harvest; stated yield 75 quintals per hectare; fermentation for 10–12 days in stainless-steel tanks at 15°C; maturation for five months in stainless steel followed by a minimum of two months in bottle.
Tasting Notes Straw yellow with golden highlights; fresh and nutty, with field-flower aromas; floral palate with long, refreshing acidity.
Food Pairing Aperitif, shellfish and raw fish
2014 Technical Specifications
Alcohol 12.0%
Residual Sugar 2.3 g/L
Total Acidity 6.3 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Ribolla Gialla
Classification I.G.T. Venezia Giulia
Region Venezia Giulia
Soil Hilly marl soils of eocene origin
Harvest Dates Third decade of September
Fermentation Vessels Stainless-steel tanks
Serving Temperature 11°C · 52°F
Production Details Bilateral Guyot training; manual harvest; stated yield 75 quintals per hectare; fermentation for 10–12 days in stainless-steel tanks at 15°C; maturation in stainless steel followed by a minimum of four months in bottle.
Tasting Notes Bright straw yellow with golden highlights; fresh and elegant, with nut and field-flower notes; floral palate with fine, persistent acidity.
Food Pairing Aperitif, seafood and fish dishes
Sources: www.schiopetto.it ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1692457 | — | — | wine-searcher.com ↗ |