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Schiopetto Tocai Friulano 2001

Friulano from Friuli-Venezia Giulia, Italy
  • WE93
  • RP91
0% ABV
  • W&S91
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Winemaker Notes

Straw yellow in color, its fine varietal character makes it the quintessential classic Friulan wine. The bouquet is delicate and clean with echoes of lime blossom, fennel and bitter almonds (typical of Tocai). On the palate, the wine shows excellent structure with flavors of apples, pears and almonds. Recommended with risotto, Montasio (made with friulan cheese) is the local favorite. Also pairs well with cream sauces on pasta, fish and grilled meats.

Critical Acclaim

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WE 93
Wine Enthusiast
RP 91
Robert Parker's Wine Advocate
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Schiopetto

Schiopetto

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Schiopetto, Friuli-Venezia Giulia, Italy
Image of winery
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.

Friuli-Venezia Giulia

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The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic, and Slavic cultures converge. This is represented in the styles and varieties of wines produced in this region of Italy's far north-east. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano, and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the ubiquitous Pinot Grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights that allow grapes to ripen slowly and evenly.

In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla Gialla, and Malvasia Istriana. Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which continues into Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.

Friulano

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High-pitched, delicately perfumed and vibrant, Friulano thrives in the northeastern Italian region of Friuli-Venezia Giulia near the border of Slovenia. The Friulano grown today, while named for its present home of Friuli, is actually the Sauvignonasse grape, a minor cultivar from Bordeaux.

Extensive in the area by the early 1930s, Friulano can be found in all major Friulian DOC zones: Colli Orientali, Collio, Grave del Friuli, and Isonzo. It is usually, but not always, bottled as a single-varietal wine, which are light in color and body. White peach, honeydew melon and citrus peel flavors prevail and its texture ranges from light and smooth to fresh and fine-grained. Contemplative aromas of jasmine, mint, ginger, almond and spicy herb can come into play. Friulano wines are usually best when drunk young and make great starter picks or pairings for light courses. Try it with prosciutto and other delicate cold cuts as well as any dish including the earthy spice of horseradish.

HNYSCOTFO01C_2001 Item# 54939