History: The year is 2009. I’m in Verona, attending Vinitaly looking for products that will set my wine agency’s portfolio apart from those of my competitors. After much deliberation and what amounts to introductory research prior to departing, I set my sights on producers that grow rare varietal wines. It’s a gamble that’s calls for a different market approach, but then, there’s no competition.

At the information booth in the Friuli pavilion at Vinitaly, the staff informs me that Emilio Bulfon, responsible for having rescued several Friulian varietals, has a stand nearby. I sample his product line (see Forgiarin and Piculit Neri in the previously posted section below) and, amongst others, Sciaglin, an indigenous white-skinned grape from Friuli-Venezia Giulia known in the hills of the Spilimbergo area since the 15th century. The name derives from "schiavolino" which means coming from Slavia, the area on edge of the Julian Alps. Its decline is largely due to the tendency of many large producers to follow the trend of international varieties at the expense of traditional indigenous ones.

Rediscovered in the 1970’s by Emilio Bulfon as a result of collaborations and searching far and wide in abandoned vineyards in Pinzano al Tagliamento, hedgerows, backyards etc., The  recovery results in the varietal’s  first bottling/vintage taking place in 1989/90,  and it being officially registered in the National Catalogue of Vine Varieties in 1991.

Getting back to our gamble, no sooner was Sciaglin introduced in the Ontario market, the wine, along with the 2 aforementioned highlighted reds, sold with relative ease. Well versed sommeliers subjectively refer to Sciaglin, known for its unique personality, as having qualities that remind them of both Pinot Grigio and Chablis.

Sources: (https://www.quattrocalici.it/) & (https://www.italyabroad.com/grapes/sciaglin?srsltid=AfmBOoru0xwuU6ANST2_NSNpOeq1xa5DXs0YDuOHpTWDg3XpYCQxHQA0)

VIVC: https://vivc.de/index.php?r=passport%2Fview&id=17607

Parentage: Unknown

Tasting notes: Fine and elegant aromas reminiscent of wildflowers, ripe white-fleshed fruit, a subtle mineral note and light white pepper.

On the palate, Sciaglin is dry, warm, and full-bodied, with good acidity and long persistence, making it an excellent white wine choice for lovers of bold yet refined expressions                                                   Sources (https://www.bulfon.it/prodotto/sciaglin-igp/) ; (https://www.italyabroad.com/grapes/sciaglin?srsltid=AfmBOoru0xwuU6ANST2_NSNpOeq1xa5DXs0YDuOHpTWDg3XpYCQxHQA0)

Food pairings: Rich appetizers, omelettes, aromatic first courses such as risotto with spring herbs or lake fish, spaghetti with fresh turbot bottarga, pasta with vegetable sauces, asparagus.
SERVING TEMPERATURE:  Serve at 8–10 degrees Celsius                                                                         Source: (https://www.bulfon.it/prodotto/sciaglin-igp/)

Production areas: Sciaglìn PGI

Producers: https://www.autoctovino.com/grape/sciaglin/

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