Schioppettino

Schioppettino is a red grape of Friuli in northeastern Italy, particularly associated with Prepotto, and also known as Ribolla nera. Its distinctive appeal often includes a peppery, spicy aromatic character with fresh fruit and a firm outline. It is separate from the white Ribolla Gialla, so the shared Ribolla name should not erase the difference between them.

The producer's handling of ripeness, extraction and oak decides how directly that spice appears and how much grip the wine carries. A varietal bottling gives the clearest introduction, while a blend may obscure its contribution. A local name and a revival story provide useful context, but neither proves that every bottle will have the same weight or be ready at the same age.

Try a dry Schioppettino with roast poultry, pork, mushrooms or a dish carrying a savoury sauce. Give a young firm wine some air before dinner, and choose restrained oak if the peppery fruit is what interests you. If shopping under Ribolla nera, confirm the full grape identity rather than expecting a red version of Ribolla Gialla.