Michele Moschioni’s tiny estate is located in Cividale. Moschioni credits Romano Dal Forno as an early inspiration for his wines. He is also very close to Gravner, Andaman and Zidarich, all small artisan producers who craft hand-made, natural wines. Moschioni favors late harvests which can stretch into mid-October or early November. Because fruit often struggles to ripen in this northerly microclimate, in some vintages Moschioni performs a slight drying or appassimento on a portion of his grapes. As Moschioni says, he likes fat wines and these are powerful, intense offerings with dry extract levels that are off the charts. The wines are fermented using only natural yeasts. For his top bottlings – Pignolo, Schiopettino and Rosso Reâl – Moschioni uses open-top wood fermenters without temperature control. The wines all do malolactic fermentation in French oak (Allier and Tronçais, roughly 80% new) where they age for about two and a half years. The SO2 levels are minuscule and the wines see no fining or filtration prior to being bottled in accordance with the lunar phases. In short, these wines are among the most natural, unmanipulated wines readers will encounter from anywhere in the world. Consumers who want to understand the potential of indigenous varieties like Pignolo and Schiopettino owe it to themselves to check out the stunning wines of Michele Moschioni. The winery has, over recent years, received much international acclaim, most notably from Robert Parker and has, as a result, become synonymous with the production of great quality red wines.
Deep ruby red colour, almost blood red, and it sometimes has violet tints and hues. The fragrance is balanced, very fresh and its smell reveals unique sensations of cherry and wild berries with a coffee bean finish. In the mouth it is an explosion of full and complex tastes and the particular freshness of the fruit dominates the taste.