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Schioppettino

The bunches of Schioppettino, once known as ribolla nera, are harvested in the Colli Orientali del Friuli and then taken to a temperature-controlled drying room, where the berries concentrate to the winemaker's requirements.
Fermentation on the skins for about three weeks is in small temperature-controlled automatic stainless steel fermentation tanks.
From the following spring, the wine matures in Allier oak barriques for at least 18 months, followed by a further 18 months in bottle.

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Eugenio Collavini Viticoltori - Via della Ribolla Gialla, 2 - Corno Rosazzo (Ud) Italy - tel +39 0432 753222 - fax +39 0432 759792 - www.collavini.it
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