Grape variety SCHIOPPETTINO 100% (Native Variety)

Age of vines 18-28 years old

Vineyard aspects East facing

Vine cultivation system Guyot

Yield per hectare 70 q

Harvest period September

Grape provenance 100% Single Estate wine

Notes Evolutionary Wine.The production is available in the best vintages only. 1Kg of grapes will yield circa 0.5 L of wine.

Average annual quantity 6.000 (0,75 l), 200 (1,5 l)

Aging In French oak barrels for 18-24 months.

Dati tecnici Acidity: 5.25 gr/l - Non-reducing extract: 30.70 gr/l

Evolutionary peak from Approx. 8 - 10 years after the harvest

Vineyard name Rocca Bernarda (Terraced Hillside)

Vineyard altitude155 m a.s.l.

Soil composition Marl and sandstone flysch of Eocene origin ("ponca")

Vine density per hectare 4.500 - 5.000 vines per ha

Grape yield per plant Approx. 1.5 Kg.

Harvesting Manual – In small crates (2 kg)

Pest control -

Wine style Dry Red from naturally dried grapes

Vinification Grapes naturally dry off the vine in small crates to enhance flavours and aromas prior to fermentation (Approx. 6 weeks)

Alcohol content 15% alc. by vol.

Serving temperature 16° C

Cellar Longevity Approx. 15-20 years after the harvest

Sensory profile Picture formal male eveningwear, an intense brocade of ruby-dark weave, intriguing and mysterious, its mesmerising progress leaving behind on the crystal generous traces of its saturated fullness. Difficult to plumb at first glance, its vibrant emissions, the gift of a blood-like circulation of lymph, stimulate a desire for discovery and are a guarantor of promises maintained. A first approach encounters velvety exhalations, then warm intimations of fruit, spice, and gamey essences that break the sensory bonds of the taster and waft him high into the terrestrial hemisphere. Its warm embrace abounds in smooth vanilla, coriander, and coconut, in the excitement of veined leather, in pipe tobacco and cocoa powder, in the supple liveliness of blackberry, raspberry, and cherry preserves, and in the subtle encounter of black liquorice and carob, sensory adventures that mark the way-stations of its progress. That journey takes place in a context of enfolding intimacy, of an aromatic dialogue that bestows contented well-being. As the innate continuation of this all-encompassing headiness, the palate opens dense and harmonious in its play of components; liqueurous, fully-ripe fruit enveloped in a silky tastiness, suspended over a capillary minerality, drives the palate downwards with a pleasure-emitting dynamism. The integration between the tactile, olfactory, and taste components rarely produce such a generous and representative experience of the various “souls” of this “sweet and wild” grape variety. It exhibits, in the mouth, such noble balance and regal revelation that it fully justifies meditative sipping for the most refined pleasure.

Pairings If it is to be enjoyed in synergy with food, the choice would fall on innovative partnerings, on creative fusions that tend to be meaty, spicy, and delicately fat-rich. It belongs too with its region’s always-exciting classics—stewed game, stuffed veal and fowl, and aromatic-rinded, raw-milk mountain cheeses.

RODARO PAOLO - Via Cormòns 60, Località Spessa, Cividale del Friuli (UD) 33043, Friuli Venezia Giulia ITALY T./F. +39-0432-716066
Mail: Pec: - P.IVA 02595160306 - C.F. RDRPLA58B27L483J
* Bevi responsabilmente! *
Privacy Policy | Cookies
© by MediaTremila Edizioni SRL