About the Producer
Founded in 1970, the Ronchi di Cialla estate extends over 28 hectares, eight of which are planted with Schioppettino, largely on marl soils. Ronchi di Cialla is the reference point for this rare grape variety and is one of only two estates in Italy that are recognised as DOCs, or appellations, in their own right – the other being Sassicaia. By the 1970s, not one single estate was making a varietal Schioppettino, until the Rapuzzi family of Ronchi di Cialla took up the challenge after being encouraged by Italian wine journalist Luigi Veronelli. Today, other producers exist, all encouraged by the success that they have witnessed at Ronchi di Cialla. Two different levels of Schioppettino are made at Ronchi di Cialla. The Schioppettino di Cialla represents their top bottling and most ageworthy wine. Indeed, the Rapuzzis hold back stock to mature it in their own cellars for later release. The fruit for this top bottling sees around 20 to 25 days of skin contact maceration and this is edged back for the entry level offering, labelled Ribolla Nera. Ageing for the Cialla cuvee takes place in French oak barriques, with just 10% new oak in order not to overpower the fruit. It is aged for 14-18 months in barriques before bottling, depending on the vintage, and is then aged for a further 30-36 months in bottle before release. Ian d’Agata once commented that ‘Friuli Venezia Giulia’s Schioppettino is one of the world’s most interesting and potentially great red grape varieties.’ High praise indeed for an obscure grape variety, though Schioppettino’s roots stretch back to the 13th century, when it was associated with the communes of Prepotto and Albana to the east of Friuli-Venezia Giulia, some 50 kilometres northeast of Venice. It is still grown here today, and over the border it shares with Slovenia, but very little of it remains.
