RSchiopetto promoted top notch white wines of Friuli Venezia—Giulia in northeast Italy, in particular the subregion of Collio. Schiopetto excelled in making aromatic, clean and refined whites from such varieties as Pinot Grigio, Tocai Friulano and Pinot Bianco, as well as Chardonnay and Sauvignon Blanc. Most of Schiopetto’s wine never touched oak barrels in their maturation, since an emphasis of the grape type over the wood is preferred. Mario Schiopetto production in 1965 brought out his first “Tocai” , giving birth to the era of modern white wine in Friuli and transforming the conception of Italian white wine. Working with a group of producers between the 1960s-70s to improve and modernize the methods of Italian wine production, he became a teacher and adviser for many young winemakers.