Schioppettino by La Tunella is made from a vine of certain indigenous origin of the Colli Orientali del Friuli, also called Ribolla Nera. The grapes, after having undergone an extreme thinning on the plant in June, are strictly hand-picked and placed in small boxes for a light drying. The must is left to ferment with indigenous yeasts in contact with the skins for about 20 days. During this phase, pumping over is frequent to favor the passage of color and noble components. After racking, the wine will rest in 5 hl French oak tonneaux for about two years. Last right period of rest and refinement in the bottle. Red with a perfect balance between spicy notes and overall softness.

Schioppettino by Sirch has its cradle in the Prepotto area, where the climate, soil and local culture have given life to a real terroir. Indigenous variety par excellence, it stands out for its class, its elegance, its brushstrokes of spicy scents. So much so that it is defined as the Friulian Pinot Noir. In 2008, the Schioppettino di Prepotto sub-area was established - within the Friuli Colli Orientali Doc - consecrating it as a real grand cru. It is a wine that makes refinement and elegance its hallmarks. A gentle red yet capable of achieving excellent complexity thanks to a precious balance between smell and taste. This is confirmed by its excellent aromatic persistence at the end which takes up the spicy tones.