THE WINE

The Schioppettino from the Zof farm comes from 100% Schioppettino grapes from the vineyards owned by the winery. We are in Corno di Rosazzo in the Colli Orientali del Friuli, a small area with a great wine tradition known worldwide. In Corno di Rosazzo, the climate, exposure, and the soil are fundamental factors for excellent wine production.

This native Friulian vine is known throughout the world so called because of the sensation you get when eating the grapes; the Schioppettino grape has a thin and very tight skin; when eating it, you get an “explosion” in your mouth.

A family-run business for four generations with fifteen hectares of vineyards equally divided between white wines and red wines with native and non-native grapes. Zof has also boasted the collaboration of Donato Lanati for over ten years, the oenologist-scientist known throughout the wine world for his qualities and philosophy.

THE WINEMAKING

The harvest takes place in mid-October. Once in the cellar, the grapes macerate in steel at a controlled temperature of 25°C for approximately twenty days. Fermentation begins in steel tanks and continues in French oak barrels. The wine ages in oak for a period that varies depending on the vintage; after bottling in July, it rests for another three months in the cellar before being placed on the market.

THE TASTING

Dark red with violet reflections, the aroma is intense with pleasant hints of red fruit where black cherry and raspberry prevail, leaving room for
hints of undergrowth and spicy puffs due to the passage in wood. Fresh and well-balanced on the palate with a pleasant acid note that encourages drinking and good correspondence between aromas and flavor. Persistent.

FOOD PAIRINGS

Excellent with red meat; this Schioppettino from the Zof winery also goes well with medium-hard cheeses and legume soups. Try it with gnocchi with venison sauce.