I Clivi di Ferdinando Zanusso Schioppettino, Venezia Giulia IGT, Italy

There’s something deeply reverent about Schioppettino grown in Friuli—particularly when it springs from vines more than half a century old, farmed with care on a southeast-facing slope of Ponca-rich soil. In the hands of I Clivi, this rare indigenous grape is elevated to something elemental. No makeup, no manipulation—just the clean, honest voice of the land, guided gently into bottle by a family with roots in both faraway lands and these very hills. With minimalist cellar work and deep respect for nature’s timing, this bottling is a love letter to Friuli’s past and future.

Product Details

• Grape: 100% Schioppettino
• Region: Venezia Giulia IGT, Italy
• Vineyard Location: Southeast-facing slope in Prepotto (Udine Province)
• Soil Type: Ponca (marl of marine origin)
• Vine Age: 50 years
• Harvest: Early October
• Fermentation: Indigenous yeast; ~14 days of skin contact
• Aging: 8 months in stainless steel
• Malolactic Fermentation: 100% spontaneous
• Alcohol: 12.5% ABV
• Residual Sugar: <2 g/L
• Total Production: 6,000 bottles/year
• Farming Practices: Organic (uncertified), fully manual vineyard work
• Fining/Filtering: Unfined, unfiltered
  

Sensory Description
Brilliant ruby in the glass, this wine’s transparency is more than visual—it’s philosophical. The nose dances with fresh red cherries and sun-warmed strawberries, underlined by Schioppettino’s signature peppery spice. On the palate, it’s delicate yet purposeful: medium-bodied, brightly acidic, and pulsing with the purity of just-picked fruit. It reminds us of biting into ripe pomegranate seeds—tart, juicy, alive. Jessica once called it “a red with a white wine soul,” and Jen added, “it’s what you want when you're craving elegance without losing edge.”

Winemaker’s Background
I Clivi is a father-son endeavor born from a dream and decades of global perspective. After forty years working in Africa, Ferdinando Zanusso returned to his wife’s homeland in Friuli to begin a second act. With no formal winemaking education—just reverence for the land—he and his son Mario planted their feet (and vines) in the clay-laced slopes of Collio and Colli Orientali. They champion old vines, organic farming, and transparent cellar work. Everything is done by hand, from pruning to harvest, ensuring each bottle reflects not just terroir, but intention. For Mario, winemaking is a reduction—paring away artifice to reveal purity. It’s elegance by subtraction.

Serving Suggestions
Serve slightly chilled (around 58–60°F) to highlight its refreshing acidity and floral lift. It’s an ideal match for dishes with earthy or peppery notes—think wild mushroom risotto, roasted duck, or charred radicchio with balsamic glaze. This is also a brilliant red for spring picnics or fall evenings, especially when decanted for 20–30 minutes to let its delicate structure unfold.