Schioppettino igt 2014 Magnum, Bressan Mastri Vinai


Bressan Mastri Vinai

Schioppettino, Ribolla Nera, is a very particular native vine of Friuli which expresses itself with very broad fruity notes and with a full-bodied drink, warm and velvety. Bressan's skill in combining this very rare and very difficult grape in a great wine is surprising.

pairing: structured dishes such as pasta with egg pasta and meat sauce, braised, roasts and aged cheeses.

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Schioppettino 2014 igt MAGNUM

Bressan Mastri Vinai

7but generation of winemakers…Farmers, lovers of life, of the land and traditions. They passed through the Napoleonic Empire, the Habsburg domination, the world wars, where their lands were the stage for the development of modern history and, today again, they see them as makers of unique wines, personal, pure expression of almost 3 centuries of art and boundless passion. Their vineyards extend for 20 hectares, placed on a plateau that was once a large glacier, where the heights of the Collio overlook the course of the Isonzo river. They are protected to the north by the Alps and ventilated by the winds of the Adriatic Sea that blow from the south. They are not simple lands for the vines that have thus become strong over time pushed to push the roots in depth, just as the sense of belonging of this family is strong. Fulvio Bressan perfectly represents this deep and boundless visceral love for these vineyards that are conducted according to Nature and its times: great wines are made in the vineyard where the winemaker has the task of preserving and caring for their plants, without any rush. E’ helped by his beloved wife Jelena, by his son Emanuele and his father Nereo Bressan, 6this generation of Bressan class 1932 and absolute myth in the wine world, that still today it is met in the vineyard to take care of the rows. Fulvio produces red and white wines strongly expressive of their history: no chemistry, harvest when the grapes are fully ripe, spontaneous fermentations, slow fermentations, very long refinements before being able to see the new vintage born. Unique wines that can be easily recognized in the midst of a thousand, and it really is, they are so expressive and rich in history to tell, they have so much personal and deep aromas and flavors that they are so complex, but fascinating. Disruptive, without compromises.

The Ribolla Nera, called in Friuli Schioppettino, is one of the most typical and elegant native Friulian vines and it is a type of grape that is found in limited quantities due to the severe difficulties of processing and vinification. Bred in the Corona area, fraction of the municipality of Mariano del Friuli, this grape comes from a vineyard with a "scarce" presence of organic substances and nutrients but rich in minerals. This leads to an extremely moderate production in terms of quantity, but extremely rich in quality. No fertilization, pre-veraison thinning of the bunches and a summer topping of the leaves to improve the leaves / bunches ratio, they are the "only corrections" that the Bressan people adopt to manage this vineyard. The harvest is manual with slightly overripe grapes; then a soft destemming takes place with a consequent very long maceration, and fermentation on the skins, per 35 days. The wine then ages for 1 year in oak barrels from 20 hl to then be bottled and still undergo a long period of aging in glass before it is put on sale. By the glass it comes with intense ruby ​​red color, as purplish, and garnet reflections; the nose is vinous and fruity with silky tones reminiscent of wild blackberry, raspberry and blueberry that with age evolve into an elegant bouquet of undergrowth, moss, wood. On the palate it is a full-bodied wine, with a very good acidity that does not hide a full wine, hot, velvety with a very long persistence and a unique personality.

Additional information


1,5 liters Magnum


Bressan Mastri Vinai


Friuli Venezia Giulia

Data sheet

Alcoholic degree: 13%

Grapes: Scioppettino (Ribolla Nera) 100%

Type: Still red Venezia Giulia igt

winemaking: manual harvest with slightly overripe grapes, soft destemming, maceration and fermentation on the skins for 35 days, aging 1 year in barrels of 20 hl, further refinement in the bottle

Service: 16° / 18 ° degrees


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