First things first, the name of the grape is pronounced skio-peh-TINO with the first five letters pronounced as a single syllable. Schioppettino is native to the Friuli region but nearly went extinct, like so many Italian grapes, after phylloxera wiped out the vineyards. Even though there are less than a 100 hectares of it in the world today, most everybody in the wine business has become a fan and is spreading the word. (If you drink it, they will grow it.) The wine is made by Hilde Petrussa, who took over from her mom in 1995 and is now training her daughter Francesca to be the third generation of women winemakers—here’s to Women’s History Month! The grapes are certified sustainable, hand harvested, fermented with native yeasts and aged in large oak casks. The first impression is of black pepper and then come the dark fruits: blackberry, plum and bing cherry with pit. The tannins and acid are moderate, but the intensity of flavor is high and sustained. Lean cuts of beef, duck, charcuterie and medium cheeses would be excellent accompaniments.