Crafted by I Clivi from the indigenous Schioppettino grape, once close to extinction, this is a wine of purity and restraint shaped by low intervention winemaking and a deep respect for site, with a peppery lift and vibrant structure that make it particularly food friendly, ideal with charcuterie, game birds, mushroom dishes or herb led pork, and equally enjoyable with a light chill.

On a Wine List

Friuli, Italy – Schioppettino
A sommelier’s red: perfumed, peppery and medium-bodied. Ideal for guests looking for something off the beaten track — think Pinot Noir drinkers ready to explore.

Founded by Ferdinando Zanusso, I Clivi is known for its meticulous, low-intervention approach and deep respect for indigenous varieties. Farming is organic, yields are low, and winemaking is deliberately gentle — allowing purity of fruit and site expression to take centre stage. While best known for whites, their Schioppettino is a brilliant example of the estate’s precision and restraint.

Schioppettino (100%)

An indigenous Friulian variety once close to extinction, Schioppettino is prized for its distinctive peppery aromatics and vibrant acidity. Often compared loosely to cool-climate Syrah or even Pinot Noir, it produces wines that are aromatic, elegant and highly food-friendly.

Friuli - Tucked into Italy’s north-east, Friuli-Venezia Giulia is one of the country’s most distinctive wine regions, shaped by its position between the Alps and the Adriatic Sea. This meeting of cool mountain air and maritime influence creates wines of freshness, aromatic precision and natural balance. The region is famed for its exceptional white wines, but also produces characterful, often underrated reds from indigenous grapes. A strong focus on quality, low yields and terroir expression has made Friuli a benchmark for elegant, food-friendly wines with a clear sense of place.