2020 SCHIOPETTO Friulano - Capriva del Friuli
When in April 2003, Decanter reported the passing of a giant of Italian wine, Mario Schiopetto, they referred to him as “... the man responsible for Friuli’s fame as a white wine producing area.” Back then, the appreciation and extent of this fame was still confined to a relatively small, discerning and mainly European audience. Mario Schiopetto’s focus was to get this little zone in Italy’s far north east recognised for fresh, lively, textured and complex whites. He achieved this firstly through a devotion to the vineyards and wines themselves, and by being regarded in the same company as the other emerging big-hitters of the Italian wine scene. But his major influence on this region in the 1970’s was the pioneering of wine preservation techniques in the wine making process, something lacking in the region - cold and anti-oxidative handling, epitomised by the German handling of Riesling - along with the more ‘French’ technique of elevating their wines in a careful, more oxidative, texturebuilding manner
This standout variety is Friulano which sees 7-8 months on lees resulting in a wine that’s rich in texture and flavour with an abundance of wild floral and almond notes on the nose, supported on the palate with rich stone fruits and refreshing acidity.
Brilliant very pale straw colour with green shaded edges and a watery hue. Aromas of pear, lime and green apple gently infused with aromatic herbs are trailed by some stony mineral notes. Elegant and racy, pear and green apple fruits meld into lime, fresh herbs and slatey mineral characters on the back half. Riverstone like mouth feel finishing dry with zippy acidity and a long snappy flinty mineral laced aftertaste.
When in April 2003, Decanter reported the passing of a giant of Italian wine, Mario Schiopetto, they referred to him as “... the man responsible for Friuli’s fame as a white wine producing area.” Back then, the appreciation and extent of this fame was still confined to a relatively small, discerning and mainly European audience. Mario Schiopetto’s focus was to get this little zone in Italy’s far north east recognised for fresh, lively, textured and complex whites. He achieved this firstly through a devotion to the vineyards and wines themselves, and by being regarded in the same company as the other emerging big-hitters of the Italian wine scene. But his major influence on this region in the 1970’s was the pioneering of wine preservation techniques in the wine making process, something lacking in the region - cold and anti-oxidative handling, epitomised by the German handling of Riesling - along with the more ‘French’ technique of elevating their wines in a careful, more oxidative, texturebuilding manner
This standout variety is Friulano which sees 7-8 months on lees resulting in a wine that’s rich in texture and flavour with an abundance of wild floral and almond notes on the nose, supported on the palate with rich stone fruits and refreshing acidity.
Brilliant very pale straw colour with green shaded edges and a watery hue. Aromas of pear, lime and green apple gently infused with aromatic herbs are trailed by some stony mineral notes. Elegant and racy, pear and green apple fruits meld into lime, fresh herbs and slatey mineral characters on the back half. Riverstone like mouth feel finishing dry with zippy acidity and a long snappy flinty mineral laced aftertaste.
When in April 2003, Decanter reported the passing of a giant of Italian wine, Mario Schiopetto, they referred to him as “... the man responsible for Friuli’s fame as a white wine producing area.” Back then, the appreciation and extent of this fame was still confined to a relatively small, discerning and mainly European audience. Mario Schiopetto’s focus was to get this little zone in Italy’s far north east recognised for fresh, lively, textured and complex whites. He achieved this firstly through a devotion to the vineyards and wines themselves, and by being regarded in the same company as the other emerging big-hitters of the Italian wine scene. But his major influence on this region in the 1970’s was the pioneering of wine preservation techniques in the wine making process, something lacking in the region - cold and anti-oxidative handling, epitomised by the German handling of Riesling - along with the more ‘French’ technique of elevating their wines in a careful, more oxidative, texturebuilding manner
This standout variety is Friulano which sees 7-8 months on lees resulting in a wine that’s rich in texture and flavour with an abundance of wild floral and almond notes on the nose, supported on the palate with rich stone fruits and refreshing acidity.
Brilliant very pale straw colour with green shaded edges and a watery hue. Aromas of pear, lime and green apple gently infused with aromatic herbs are trailed by some stony mineral notes. Elegant and racy, pear and green apple fruits meld into lime, fresh herbs and slatey mineral characters on the back half. Riverstone like mouth feel finishing dry with zippy acidity and a long snappy flinty mineral laced aftertaste.
