Petrussa is one of
those companies that have made the history of wine in Friuli Venezia Giulia.
The company is based in the municipality of Prepotto (Udine), area of origin of
the Schioppettino itself. The primary focus is to a model of integrated
cultivation of vines with a very low environmental impact, where they try to
protect the environment, the screws and the men who cultivates, produces grapes
with no residual chemicals. There is no artificial control of inherbment.
All the works in the
vineyards, throughout the year are carried out manually and cultural practices
are decided after a careful study of the phenological phases in connection with
the seasonal climatic.
The old vineyards were maintained and rearranged, converting the farming training method by double inverted to Guyot, with a charge for very low lives gems so as to produce the vine a few bunches but very high quality.
The old vineyards were maintained and rearranged, converting the farming training method by double inverted to Guyot, with a charge for very low lives gems so as to produce the vine a few bunches but very high quality.
Petrussa produces its
grapes on three distinct vineyards:
- Bivio Romanutti
Vineyards (total area under 4.6 ha)
The soil is clay -
loamy, slightly acidic, suitable for the production of aromatic white wines for
enhancement, while for red varieties here they obtain bodied wines and the
upper structure. Currently cultivated varieties: Merlot, Cabernet Franc,
Cabernet Sauvignon, Chardonnay, Tocai Friulano, Schioppettino and Verduzzo.
- Albana Wine
property (total area under 2.2 ha).
The land, near the
Judrio stream, is characterized by poverty in organic substances, crumbly, with
pebbles deposited by the river in ancient times, sufficiently warm, very
ventilated, dryness that allows the vine in autumn to accumulate in the berry
the greater amount of substances.
It is not uniform, for this it often requires different crop-management techniques in the same plot.
The arrangement of the rows is oriented southeast. In this vineyard they are cultivated Schioppettino and Merlot grapes.
It is not uniform, for this it often requires different crop-management techniques in the same plot.
The arrangement of the rows is oriented southeast. In this vineyard they are cultivated Schioppettino and Merlot grapes.
- Santo Spirito
Vineyards (planted area 0.7 ha).
Thirty years old
vineyard planted to Merlot, Tocai, Pinot Blanc, Chardonnay in the high zone of
the hills of Prepotto. Very sunny and subjected to the wind from the Balkans.
The clay soil mixed to Ponca not rich donates vegetative-productive to the
vine.
In the cellar the
work is devoted to simplicity, respecting the maximum of the grapes and the
work in the vineyard. They produce white and red wines with an equal
percentage, wanting to exploit the different features that the different souls
of the vineyards, to ensure final uniqueness and complexity of the wine.
Schioppettino grapes sees their origin, probably in the area
of Albana. The story says that in 1282 Schioppettino was consumed on the tables
of the most important families, a clear sign of the antiquity of vine which, at
the same time preserves its modernity and relevance. Schioppettino is an
elegant wine, aromatically expressed with hints of spices in general, where the
white pepper and green prevail on the background of wild berries.
The Petrussa Schioppetino Prepotto 2011 is one
schioppettino (or Ribolla Nera) in purity. The grapes are normally harvested in
late September with manual collection and selection of the grapes in boxes. The
maceration lasts for 10 days with frequent pumping over in the early days and
decreasing frequency towards the end. Subsequently, the fermentation takes
place in steel tanks at a controlled temperature 20/24 ° C for 8 days, with
selected yeasts. The wine is aged in barrels for 18 months and completes its
refinement with a passage of eight months in the bottle, without being neither
fining nor filtration.
Tasting Note
Date
|
20 Gennaio 2016
|
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Wine name
|
SCHIOPPETTINO DI
PREPOTTO
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Vintage
|
2011
|
Nation
|
Italia
|
Region
|
Friuli Venezia Giulia
|
AOC-DOC
|
COF
|
Grape Varieties
|
Schioppettino
|
Serving temperature
|
15-16° C
|
Alcohol
|
13,5
|
Price (in euro)
|
18
|
SO2 (in mg/l)
|
Nd
|
Visual Examination
|
Taste analysis
|
||
Limpidity
|
Limpid
|
Body
|
Full
|
Color
|
Ruby red
|
Balance
|
Balanced
|
Consistency
|
Quite consistent
|
Soft sensations
|
Warm, Quite Soft
|
Effervescence
|
//
|
Hard sensations
|
Quite Tannic
|
Flavors intensity
|
Intense
|
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Olfactory analysis
|
Flavours
|
Red berries, pepper
|
|
Aroma intensity
|
Intense
|
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Complexity
|
Quite Complex
|
Finish/Persistence
|
Quite Persistent
|
Quality
|
Fine
|
Overall evaluations
|
|
Aromas
|
Red fruits, White pepper
|
Development
|
Ready
|
Green pepper
|
Harmony
|
Harmonious
|
|
Red and white meat, game, mushrooms and young cheese, one among all
Frico, typical Friulian product made with cheese and potatoes. It 'also ideal
with pasta, especially if made with meat sauce or with vegetable soups.
"Blecs" with duck sauce at Schioppettino, or tournedos of beef with
the smell of oranges and currants in schioppettino sauce.
Work an autochthone grape variety in purity forces you to create a
different taste from that standardized (but not necessarily bad) of the great
international varieties. And get away from the standard means to create
something that will not necessarily be appreciated by the consumer.
Schioppettino is a wine that I like, has a taste all its own that speaks of the
territory from which it comes. And Petrussa’s Schioppettino is really good. And Petrussa is one of those
wines that I like to give to friends wine lovers. Especially by foreigners,
blanching in realizing that there is more than Merlot and Cabernet on the European
wine scene. And that usually appreciate.
Official website: www.petrussa.it
