Michele Moschioni owns a small estate in Cividale. He credits Romano Dal Forno as an early inspiration for his wines. He is also close to Gravner, Andaman, and Zidarich, all small artisan producers making hand-made, natural wines. Moschioni prefers late harvests that can extend into mid-October or early November. Since the fruit often struggles to ripen in this northern microclimate, Moschioni partially dries or “appassimento” a portion of his grapes in some years. As Moschioni explains, he prefers rich, powerful, intense wines with high levels of dry extract. The wines are fermented using only natural yeasts. For his top wines – Pignolo, Schiopettino, and Rosso Reâl – Moschioni uses open-top wooden fermenters without temperature control. The wines undergo malolactic fermentation in new French oak barrels (mainly from Allier and Tronçais forests), where they age for approximately two and a half years. The levels of sulfur dioxide are shallow, and the wines are not fined or filtered before being bottled according to lunar phases.
These are some of the most natural and unmanipulated wines one can find worldwide. Those interested in exploring the potential of indigenous varieties like Pignolo and Schiopettino should try the remarkable wines from Michele Moschioni.
The winery has gained significant international acclaim, especially from Robert Parker, and is now synonymous with producing high-quality red wines. The wine has a deep ruby red colour, almost resembling blood, with occasional violet tones. The aroma is balanced and refreshing, with unique notes of cherry and wild berries and a finish reminiscent of coffee beans. On the palate, it is an explosion of rich and complex flavours, with the refreshing taste of the fruit prevailing.