Friuli, on Italy’s northeastern border with Slovenia, is best known for its white wines. During the region’s surge in popularity in the 1990s and early 2000s, the red varieties that garnered it the most attention tended to be made from international varieties like Merlot and Cab Franc. But Friuli has a wealth of indigenous red grapes, and Schioppettino is the most exciting of them all. Its history dates back to the 14th century, but by 1960 it was on the verge of extinction. Thankfully, it was rescued by a few intrepid winemakers who got their start in the 70s, and is now recognized as the region’s great red hope.

Schioppettino was rediscovered around the city of Cividale, and that’s where Ronc dal Diaul’s plots are located. You couldn’t ask for two better interpreters of such a special variety than the two men behind Ronc dal Diaul, Emilio del Medico and Joe Bastianich. Emilio is the winemaker at Le Vigne di Zamo, where he crafts what many consider to be the benchmark examples of Friuli’s indigenous varieties. Joe Bastianich is an American restauranteur who, along with his mother Lidia, owns some of the most important Italian restaurants across the globe (perhaps you’ve heard of Eataly?). The Bastianiches are from Friuli, and they happen to run a winery there as well. When they team up with someone like Emilio del Medico, you can be guaranteed that the resulting wine will be not just delicious, but also deeply authentic.

Why You’ll Love It

• Ronc dal Diaul’s Schioppettino is as true to type as you can get. It’s grown in the historic heart of Schioppettino production, in Friuli’s iconic calcareous sandstone soil known as “ponka.” It’s fermented in stainless steel then aged in cement and old oak, so there’s nothing obscuring the purity and freshness on display here.

• The nose opens with a rush of spice and purple fruit. Black pepper and allspice, crushed blackberries, boysenberry, lavender, fallen leaves, and turned earth all call to mind something like Northern Rhône Syrah meets Bordeaux.

• On the palate, there’s no mistaking the Italian origins though: medium-bodied with sinewy freshness, its fine-grained tannin just begs to be served at the table alongside food. Purple fruits and peppery spice continue on the palate before closing out with iron-rich minerality.

• The value play here is insane. This much history and character crammed into a bottle that gets down to $22 on a six-pack? It’s basically unheard of these days.

• Wines this unique, this delicious, aren’t easy to find. We’ve got fewer than five cases and then that’s it! 

How To Serve It

• Serve just above cellar temp, around 60 degrees, in Bordeaux stems. 

• Make no mistake, Ronc dal Diaul is perfectly wonderful on its own. But it’ll really shine served alongside some classically rustic northern Italian fare. Game birds, buckwheat pasta, or smoked cheeses would all be wonderful here. You can’t go wrong with Friuli’s classic Prosciutto di San Daniele though!