Mario Schiopetto Bianco IGT Venezia Giulia

irst produced in 2002, this is a blend of two different grapes: Chardonnay coming from the company farm in Colli Orientali, and Tocai Friulano, core grape of its Collio production. The choice of this new wine by the company was to express to the utmost the potential and vocation of the two areas. It is the synthesis of the experience and philosophy that have always guided the Schiopetto family in creating their products and, at the same time, it’s the starting point for a further value of the area.

PRODUCTION NOTES
SOIL: Heavy clay soils of oceanic origin
TRAINING: Mostly Guyot and double overturned
HARVEST TIME: End of August
YIELD PER HECTAR: 55 Hl/Hectare
FERMENTATION: 10-12 days both in steel and in tonneaux
FERMENTATION TEMPERATURE: 18° -25° C
REFINEMENT: Stainless steel and oak barrels of 500 litres
FINING IN BOTTLE: A minimum of 3 months in bottle

TASTING NOTES
COLOUR: Pale yellow tones with golden reflexes
AROMA: The bouquet is full with pastries and vanilla hints;
once opened the two varietals express themselves
showing tea leafs and apple aromas.
PALATE: Elegant to the palate, yet with full body, warm with
balanced hints of tropical fruits, quinces, and
toasted with an intense ending.
SERVING TEMPERATURE 12-14° C
FOOD MATCHINGS: Excellent with first courses in general, and with fish
and soups, but also with white meats. Its body gives an interesting combination with tuna
or swordfish fillet.