Schiopettino, or Ribolla Nera, came close to extinction during the Phylloxera scourge. New plantings in the '70s saw a small comeback, but it's still relatively obscure. Quite a lot of it goes to make sparkling wine.
I'm going to be honest, this is one of the most interesting wines I've tried in ages. It's different, and structurally doesn't follow any path that I'm familiar with. Folks set in their ways will probably want to steer clear.
Nose is powerful but a touch muted. Coffee grounds, a touch of cranberry. B Bit of wild herbs on the edges. Quite beguiling.
Violets, rosemary and assorted herb by the bushel on the palate. It's almost like bitters. Star anise and cedar, quite hard but there's cherry peeking around the edges. I really like this. It's backwards and rustic, but not dirty. Fascinating stuff. Like a well seasoned black and blue ribeye.
Tasted at Luvians, 16 July 2012