The 2019 Schioppettino by Bressan is a red wine produced by the Bressan winery in Farra d'Isonzo, in Friuli Venezia Giulia, using 100% Schioppettino grapes (locally known as Ribolla Nera), one of the most typical and elegant native vines in the region. The winery, managed by Fulvio Bressan, follows an artisanal and minimalist approach, with sustainable practices, without the use of chemicals in the vineyard and only indigenous yeasts in the cellar, respecting a tradition that rejects modern technologies. The vines, with an average age of over 30 years, are grown on gravelly soils rich in iron oxides and limestone, which accumulate heat during the day and release it at night.


 Organoleptic characteristics :
 Color: Intense ruby red with purple hues, tending towards garnet with aging.
 Nose: Complex and enveloping bouquet with notes of berries (wild blackberry, raspberry, blueberry), accompanied by a characteristic spiciness of black pepper, with hints of pink and white pepper. With time, hints of undergrowth, moss, cloves and aromatic wood emerge.
 Palate: Full, warm and velvety, with a robust but agile body. The tannins are soft, the acidity well balanced and the sip long and juicy, with a savory and mineral finish that reflects the terroir. Excellent persistence.
 Alcohol content: 13% vol.


 Production method : The grapes are hand-picked when slightly overripe to enhance their aromatic richness. After crushing and destemming, the wine undergoes a long maceration on the skins (about 35 days) with spontaneous fermentation in stainless steel tanks, using indigenous yeasts. The refinement takes place in 20 hl oak barrels for 12 months, followed by a short period in steel (about 3 months) and at least one month of rest in the bottle before being released for sale. Sulphur dioxide is minimal (25-30 ppm). Limited production: about 5,000 bottles.


 Pairings : Perfect with game dishes (such as wild boar or roe deer), grilled red meats (lamb, steak), stewed duck or tasty stews. It also pairs well with mature or blue cheeses and spicy vegetarian dishes. Serve at 16-18°C in balloon glasses, leaving it to oxygenate for 1-2 hours to fully appreciate its complexity.