A rebellious Friulian treasure: Ethereal, peppery, and intensely aromatic, this rare allocation delivers weightless elegance and deep savory power.

If your table is routinely set for Cru Beaujolais, Loire Valley Cabernet Franc, or high-toned Nebbiolo, meet your next essential pairing: Schioppettino (ski-oh-pet-TEE-noh). Nearly driven to extinction before local families fought authorities to save it, this rare native red is one of Italy's greatest secrets. Medium-bodied, loaded with grippy natural tannins, and lifted by electric acidity, it delivers serious age-worthy pedigree at a remarkably accessible price.

Headquartered in Prepotto—the recognized ground zero for the variety—Petrussa is led by brothers Paolo and Gianni Petrussa. Sourced from 40-year-old vines planted in ponca (Friuli's famed Eocene marl and sandstone flysch), their 2021 flagship carries the strict Schioppettino di Prepotto sub-zone designation—a quality stamp mandating tiny yields and 24 months of patient barrel aging. The result is a benchmark expression of mineral purity and peppery crunch from the family that helped put this grape back on the map.

Why We Like It

• The Benchmark Sub-Zone: Sourced from its native home of Prepotto, carrying the official sub-zone designation for strict yield controls and extended aging.

• Signature Peppery Profile: World-famous for its exotic bouquet of freshly cracked green and black peppercorns over crushed forest fruits.

• Versatile Gastronomic Red: Blends weightless elegance, firm age-worthy tannins, and mouthwatering acidity that pair effortlessly across a wide range of cuisines.

How To Serve It

• Serve at cool room temperature, between 60°F and 63°F.
• Decant for 45 minutes to an hour to let the wood spice and peppery aromatics unwind.
• Pour into burgundy stems to gather its expansive, peppery bouquet.
• Pairs well with roasted pork shoulder with rosemary, duck ragù, braised venison, or aged Montasio cheese.