The soil, good things, territory... these are the fragrances of Prepotto.
Sight and smell are the senses that here at Prepotto help us to recognise the the delights the territory offers for nose and eye.
Prepotto itself is a village nestling in green surroundings where the climate and nature combine to preserve the spice-laced typicality of soil that is ideally suited to the historic native variety, Schioppettino.
After years of assiduous effort, the Associazione Produttori di Schioppettino at last in 2008 obtained Cru status for Schioppettino, or rather for Prepotto.
To bring together the historic significance of the variety with the unique beauty of the land that created it.
A few small-scale producers united in spirit. This is the slogan we have all adopted to promote Schioppettino di Prepotto.
When the territory has welcomed you, close your eyes and let your sense of smell take over... genuine fragrances of soil and spices, the aromas we seek to preserve day after day, season after season. As you will know, a wine’s beauty lies in its diversity. Every wine, every grape and every territory has fragrances of its own.
Our most gratifying task is to preserve these characteristics and make them physically perceptible. For only passion and a willingness to learn can help you to understand a territory.
And now let’s put the cork in...
Once in the bottle, wine is simply its basic material, in other words the grape. We make wine simply, adding nothing and defining it as pure and natural. Chemistry has no place here. All our processes respect the consumer. Use of sulphur dioxide is very limited to obtain distinctive wines whose typicality faithfully reflects our territory. There are no acids, sulphites or stabilisers in our wine, only grapes picked by skilled hands and matured in small oak, where the wine remains in contact with the lees. No extreme filtration. Just straightforward bottling. Apparently, that’s all there is to it but the most important moment is uncorking. What is underneath the cork and inside the bottle should always bear the imprint of the producer, the grape and the territory.