Ronchi di Cialla Schioppettino di Cialla 2019

Ronchi di Cialla Schioppettino di Cialla 2019 is a benchmark expression of one of Italy’s most intriguing, resurrected native red grapes. Crafted in the secluded Cialla valley of Friuli-Venezia Giulia, this wine captures a rare balance of aromatic finesse, lively freshness and age-worthy structure. Long before Schioppettino gained cult status, Ronchi di Cialla helped save the variety from extinction, and this 2019 vintage continues that pioneering legacy with remarkable purity and precision.

Tasting Notes
In the glass, the 2019 Schioppettino di Cialla shows a deep, vibrant ruby core with garnet reflections at the rim, hinting at both youth and potential development. The nose is strikingly perfumed and refined, with notes of wild blackberries, dried violets, black pepper and crushed herbs, layered with hints of forest floor, black tea and subtle spice from long, gentle aging. There’s a distinctly cool, alpine edge to the aromatics that speaks clearly of its northeastern Italian origins. On the palate, the wine is medium-bodied yet structured, with precise, lively acidity and finely grained tannins that frame the fruit rather than dominate it. Flavors of dark cherry, bramble fruit and plum are interwoven with savory nuances of peppercorn, leather, tobacco leaf and a stony, mineral backbone. The finish is long, dry and elegant, with spicy and floral notes that linger. While already very enjoyable with a short decant, the 2019 has the balance and structure to evolve gracefully for 10–15 years, gaining more complexity, tertiary notes and silkier texture over time.

Production
Ronchi di Cialla’s vineyards lie in a small, amphitheater-like valley in the Colli Orientali del Friuli, characterized by steep slopes, excellent exposure and the region’s classic ponca soils—stratified marl and sandstone that lend both minerality and finesse. The estate works with low yields and carefully timed, mostly manual harvests to ensure optimal ripeness and selection of Schioppettino bunches. In the cellar, fermentation traditionally takes place in temperature-controlled vessels with an emphasis on preserving the grape’s natural aromatics and peppery character, followed by extended aging in large Slavonian oak casks and/or well-chosen barrels. This gentle, time-honored approach allows the wine to develop depth and complexity without overwhelming the varietal expression with new oak.

Food & Serving
This Schioppettino is a superb partner for robust yet refined dishes, particularly those that highlight game, earthy flavors and a touch of spice. Think roasted duck or guinea fowl, lamb chops with rosemary, venison, grilled pork, mushroom risotto, or aged cheeses such as Montasio, Asiago and mature Pecorino. It also complements charcuterie and cured meats beautifully, especially those with a peppery profile. Serve at 16–18°C (60–64°F), ideally in large Burgundy-style glasses to showcase the aromatics. A 45–60 minute decant is recommended in its youth to open up the bouquet and soften the tannins, while more mature bottles can be served with a gentler splash decant to preserve delicate tertiary notes.

Producer
Founded in the early 1970s by the Rapuzzi family, Ronchi di Cialla is widely regarded as the reference producer for Schioppettino and a guardian of Friuli’s native grape heritage. At a time when many local varieties were being uprooted in favor of international grapes, the estate undertook the rediscovery and replanting of Schioppettino in the Cialla valley, helping to bring the grape back from near extinction. Today, Ronchi di Cialla is a cornerstone of the Colli Orientali del Friuli appellation and an internationally respected name among collectors and sommeliers. Their commitment to low-intervention viticulture, careful site selection and long-lived, terroir-driven wines has earned them a reputation as one of the most important interpreters of indigenous varieties in northeastern Italy.

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