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.