Staw yellow in color with aromas of pear and pineapple. The bouquet is rich and spicy. Sweet fruit and well balanced acidity finish like silk on the palate. Recommended with antipasti, first courses and grilled fish. A friulan favorite with an asparagus omelette in a cornmeal sauce.
Aziende Agricola Mario Schiopetto is one of the oldest wine estates in the Collio area. In the rolling hills in Capriva del Friuli, in the province of Gorizia, Mario Schiopetto founded this legendary estate in 1965. The Schiopetto family's 75 acres of vineyards cover the fertile estate surrounding the former residence of the Bishop of Gorizia in Capriva del Friuli, and Podere dei Blumeri, in Oleis, not far from Capriva in the Rosazzo hills that form part of the Eastern Hills of Friuli. The Schiopetto family has been in the wine business for three generations.
Since Mario Schiopetto's recent death, his children Maria Angela, Carlo and Giorgio have demonstrated their commitment to running the family winery in the great man's spirit.
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The furthest east of the Tre-Venezie, Friuli-Venezia Giulia (usually just called Friuli) is celebrated for its zingy and zesty whites. Hugging the alps and the Austrian border, the climate here is cool and the vines are planted on the hillsides, allowing for more sun exposure. The cool temperatures of the region result in the lively acidity found in the wine. Colli Orientali del Friuli and the Collio are the most recognized regions here – they are located just on the border of Slovenia.
Successful grapes of the Friuli include Pinot Bianco, Pinot Grigio and Sauvignon Blanc. Then of course, there's the famed local variety, Tocai Friulano (not any relation to Tokay d'Alsace or Tokay of Hungary), which produces wine that is floral and nutty in character but light-bodied. Ribolla Gialla, another white grape making wine with the floral notes and acidity common to the region - it is a delicious alternative to the international varieties of the area. Reds are not to be forgotten, although found less often. Merlot is the most planted, followed by Cabernet Sauvignon, Cabernet Franc, and few indigenous varieties. Most exports are white.
This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass
of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.