Prepotto, Friuli-Venezia Giulia, Italy
100% Schioppettino
Schioppettino is one of Friuli-Venezia Giulia’s most distinctive indigenous red grapes, with a history closely tied to the village of Prepotto near the Slovenian border. Also known historically as Ribolla Nera, the variety nearly disappeared during the twentieth century. By the 1970s, Schioppettino was on the verge of extinction before a determined group of local growers and advocates began working to preserve and revive it. Today, it is recognized as one of the region’s most compelling red varieties, celebrated for its aromatic complexity, vibrant acidity, and characteristic peppery spice.
I tasted the 2023 Antico Broilo Schioppettino di Prepotto over two days, an experience that revealed just how much this wine had to offer.
On the first day, the wine appeared almost opaque in the glass, displaying a deep, concentrated color that suggested considerable depth. The nose revealed dark red currants, crushed stone, and intriguing peppery notes, with an underlying savory quality. On the palate, wild berries emerged alongside the spice, supported by a velvety texture and a pleasing sense of structure.
Initially, the wine was somewhat tight, its components not yet fully integrated. Nevertheless, there was an unmistakable suggestion of what lay beneath. The concentration of fruit, firm structure, and aromatic complexity indicated a wine that would benefit from additional time and exposure to air.
By the second day, the transformation was remarkable. The wine had opened beautifully, becoming silky smooth, with the wild berry fruit and savory elements coming into greater harmony. The peppery and floral characteristics were more expressive, while the tannins seemed to have softened into a wonderfully integrated texture. Most striking was the pronounced length of the finish, which lingered with impressive persistence and complexity.
What impressed me was the wine’s evolution. The first day suggested potential; the second revealed its elegance. There is a wonderful balance between depth and finesse, fruit and savory complexity, structure and freshness. It is a wine that rewards patience, and I suspect additional bottle age will bring even greater harmony.
With this Schioppettino, I have now tasted four of Antico Broilo’s wines made from indigenous Friulian varieties: Friulano, Ribolla Gialla, Refosco dal Peduncolo Rosso, and Schioppettino. Each has offered a distinctive expression of its grape and the landscape of Prepotto.
Antico Broilo’s dedication to organic farming, native yeasts, and patient cellar aging reflects a thoughtful approach to artisan winemaking. These are wines of character, authenticity, and a genuine sense of place.
Having tasted all four, I am increasingly convinced that Antico Broilo deserves greater recognition and representation in the United States. These are excellent wines from a small estate whose commitment to its vineyards and indigenous varieties deserves the attention of American wine enthusiasts and importers alike.