Schioppettino is also known as Ribolla Nera. Another native variety which has almost died out.

Fermentation takes place in stainless steel, ageing is in French oak barrels for eight months.

Schioppettino's distinctive feature is its nose, which is dominated by characteristic notes of green pepper layered over red fruit and leather. The palate is perfectly balanced, lingering, and velvet-smooth.

Versatile in food pairing, it matches perfectly with fried food, tempura and white meat.