The Story
A magnificent Northern Italian red wine displaying an intense, deep ruby red color with brilliant garnet reflections along the rim. Masterfully produced by the iconic Schiopetto estate—the legendary pioneer of quality winemaking in Friuli—this expression showcases the estate's exceptional "Rivarossa" red blend, anchored heavily by premium estate-grown Merlot. The sophisticated nose opens with an incredibly rich and inviting bouquet of ripe black cherries, wild blackberries, and dark plums. The complex nose is beautifully supported by regional characteristics of dark cocoa dust, sweet licorice, fresh mountain herbs, and a subtle hint of graphite. On the palate, it balances a velvety, medium-to-full-bodied dark fruit density and a vibrant, linear alpine acidity with finely structured, polished tannins, concluding in a remarkably persistent, dry, and elegant finish defined by a clean streak of savory earth.
Food Pairing: Pairs flawlessly with roasted red meats, pan-seared duck breast, wild mushroom ragù, grilled lamb chops, or aged semi-hard cheeses.
Description
A magnificent Northern Italian red wine displaying an intense, deep ruby red color with brilliant garnet reflections along the rim. Masterfully produced by the iconic Schiopetto estate—the legendary pioneer of quality winemaking in Friuli—this expression showcases the estate's exceptional "Rivarossa" red blend, anchored heavily by premium estate-grown Merlot. The sophisticated nose opens with an incredibly rich and inviting bouquet of ripe black cherries, wild blackberries, and dark plums. The complex nose is beautifully supported by regional characteristics of dark cocoa dust, sweet licorice, fresh mountain herbs, and a subtle hint of graphite. On the palate, it balances a velvety, medium-to-full-bodied dark fruit density and a vibrant, linear alpine acidity with finely structured, polished tannins, concluding in a remarkably persistent, dry, and elegant finish defined by a clean streak of savory earth.
Food Pairing: Pairs flawlessly with roasted red meats, pan-seared duck breast, wild mushroom ragù, grilled lamb chops, or aged semi-hard cheeses.
