Vigna Lenuzza Schioppettino di Prepotto

From the cool, forested hills of Colli Orientali del Friuli, the Schioppettino di Prepotto from Vigna Lenuzza captures the distinctive identity of one of Italy’s most singular red varieties. The Lenuzza family farms their small, organically certified estate in the village of Prepotto, near the Slovenian border; a subzone widely regarded as the spiritual home of Schioppettino. Here, marl and sandstone soils known locally as ponca alternate with bands of clay and limestone, providing ideal drainage and natural minerality. The climate is tempered by both the Alps to the north and Adriatic breezes to the south, yielding grapes that ripen slowly, achieving aromatic intensity without excess weight. The fruit is harvested by hand and partially fermented with whole clusters to highlight the grape’s natural spice and lift. Native yeasts drive the fermentation in stainless steel, followed by gentle maceration to extract fine tannins rather than overt structure. The wine then matures for roughly 18 months in large Slavonian and French oak casks (about 20% new), gaining texture and aromatic complexity before bottling with minimal filtration. In the glass, Schioppettino di Prepotto shows a deep garnet color and unfolds with intricate aromas of black cherry, wild blueberry, cracked pepper, and violet, along with undertones of tobacco leaf, clove, and damp earth. The palate is refined and medium-bodied, balancing lively acidity with silky tannins and a long, savory finish marked by graphite and spice. Despite its aromatic generosity, the wine maintains remarkable freshness and tension, a hallmark of the variety when grown in its native soils. Technically precise yet full of personality, this bottling exemplifies why Schioppettino has reemerged as one of Friuli’s most compelling indigenous grapes. Vigna Lenuzza’s Schioppettino di Prepotto pairs beautifully with game birds, duck confit, mushroom ragù, or aged cheeses, where its peppery perfume and elegant structure shine.