Ronchi di Cialla Schioppettino di Cialla 2013
At the producers. Prolonged maceration for 4-5 weeks; local yeasts; pump-over twice daily. Maturation in French oak barriques for 14-18 months and further aging in bottles for 30-36 months. Potential aging at the purchaser’s: 20-25 years. Particular vintages are gradually reached at a much later age.
Cialla Valley in the commune of Prepotto (Udine) – Friuli.
Selective hand-picked harvest. Harvesting time: second half of October.
Eocene Marne and Marnous sandstone, alternated with carbonatic blocks.