A small family estate where Vanni and Massimo Duri (father and son) produce some of the most sought after wines in Italy, these are not mainstream and the main attraction is Schioppettino and the uncompromising way that this is made. Vanni is the fourth generation making wine here, until 1998 it was mostly sold in bulk and it was only Massimo entered the family business that the decision was made to bottle their entire production.
Prepotto has a long history of red wines, it is known as the home of Schioppettino which finally seems to be getting some attention from the outside world, there are only twenty five hectares of it so don’t expect to see it in Tesco. Broilo’s winemaking style is very natural, indigenous yeasts, no filtration or clarification and the use of old barrels, it is a very successful way to handle the local grapes.
Prepotto has a very particular microclimate, it is a little warmer and has a well-earned reputation for ripening Schioppettino as well as making full bodied whites. The soils are ‘ponca’, a sandstone marl rich in nutrients that drains well and hardens in dry periods to lock in moisture.
Ribolla Gialla is one of Italy’s oldest and most prized varieties, it is only found in the Friuli where it is used to make a wide range of styles of dry white wines. The variety has unusually small bunches, the grapes are medium to large and on fertile soils the yield is excessive it is if not curbed.