Ronchi di Cialla is a family-run estate tucked into the small, secluded valley of Cialla in Friuli Colli Orientali, founded in 1970 by Paolo and Dina Rapuzzi. The family is celebrated for rescuing indigenous grapes like Schioppettino from near-extinction, and Cialla's isolated microclimate, ringed by chestnut forests and shielded by the Julian Alps, was recognized in 1995 as its own official subzone (Sottozona Cialla), with production rules stricter than the broader Colli Orientali appellation. Today the Rapuzzi family farms under a certified sustainable, biodiversity-focused regimen, producing structured, age-worthy reds that stand among Friuli's most historically significant wines.

Ciallarosso is the estate's flagship red blend, built around Refosco dal Peduncolo Rosso (60%) with Schioppettino (40%), both native to this corner of northeastern Italy. Grapes are hand-harvested from steep, terraced hillside vineyards planted over Eocene marl and sandstone, then undergo a long, traditional fermentation before resting 18 to 24 months in French oak barriques and further time in bottle before release. The 2021 vintage shows the elegance this cool, sheltered subzone is known for: a savory, medium-bodied red that bridges rustic Friulian character with polished, focused red-fruit precision.

Why You'll Love It

• An authentic expression of Cialla's official subzone status, built on the indigenous Refosco and Schioppettino grapes that define northeastern Italian viticulture.
• The nose is a thrilling mix of sour cherry, wild plum, dried herbs, white pepper, leather, and damp earth.
• A lively thread of natural acidity meets fine, dusty tannins, giving the wine a linear, focused frame rather than a heavy one.
• Medium-bodied and energetic rather than warm and weighty, it stays nimble and food-friendly in a way many Italian reds don't.
• With proper cellaring it can gain tobacco and forest-floor complexity over 15 to 20 years, a rare trait at this price point.

How To Serve It

• Serve at a cool room temperature, 60-64°F, to keep the bright acidity and peppery spice sharply defined.
• Decant for 45 minutes to an hour to let the tight, rustic tannins soften and the herbal aromatics fully open.
• Pour into Bordeaux stems to give the peppery, earthy bouquet room to expand.
• It's an ideal match for duck ragù over soft polenta with shaved Montasio, or other earthy, gamey dishes like roast pork with herbs or wild mushroom polenta.