Broilo is a small family estate where Giovanni and Massimo Duri (father and son) produce some of the most sought-after wines in Italy, not mainstream but with an incredibly loyal global following. The main attraction is their Schioppettino and the uncompromising way that this is made. Until 1998 it was mostly sold in bulk and it was only when Massimo entered the family business, as the fifth generation, that they made the decision to bottle their entire production.
The family farm covers just six hectares, where all the work is done by hand and no synthetic chemicals are used. The plantings are the local varieties: Schioppettino, Refosco, Ribolla Gialla and Friulano, there is also a little Pinot Nero, Merlot and Cabernet Franc.
Broilo’s winemaking style predates the natural wine movement: indigenous yeasts, no filtration or clarification and the use of old barrels; it is a very successful way to handle their local grapes.
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 larger wine-world, however, there are only twenty five hectares of it so don’t expect to see it in Tesco.