Crisp and dry with flavors of strawberries and a touch of herbs.
Coming from the home of Prosecco, this is entirely sourced rom Valdobiedenne, one of the three superior villages for Prosecco production, located in the Veneto. The rolling hills of this amazing country side inspire wines of great vibrancy and freshness. The grapes are harvested and put directly into the press for a soft pneumatic pressing. After pressing the must is allowed to settle and clarify. Primary fermentation takes place in stainless steel over the course of two weeks at temperatures between 64-68 degrees F. After primary fermentation the base wines are blended into the final cuvée. The secondary fermentation takes place in tank nearly two months at lower temperatures than primary keeping subtle aromatics in place. At end of the ferment, the temperature is taken down to 32 degrees F leaving some residual sugar in the wine. Light, straw colored. Floral-accented peach and orchard fruit aromas are enhanced by scents of ripe melon and white flowers. Pliant lemon and green apple flavors are lifted by zingy acid. The palate extends nicely with a drier than expected finish.
Crisp and dry with flavors of strawberries and a touch of herbs.
Our Story...You would be hard pressed to find two people more Friuli-obsessed than Bobby Stuckey and Lachlan Patterson. Even within Friuli their true passion for the region elicits some curious head scratching and warm Italian chuckles from the humble wine-makers and restaurateurs. Tuscany, sure. Rome, of course. But to be a complete Friuliophile? Yet that is a title they both wear proudly. After working together at The French Laundry, Bobby as a Master Sommelier and Lachlan as a chef de partie, they moved to Boulder Colorado with the dream of opening a neighborhood restaurant. One fateful trip to Friuli, complete with carsickness from the winding roads of the Alps, traditional Friulian fare, and lots and lots of amazing local wine was enough to seal their fate. They came back to Boulder and opened Frasca Food and Wine, a restaurant dedicated to the cuisine and culture of Friuli. Always digging deeper for Friulian inspiration, Bobby and Lachlan travel to the region several times a year, even taking their entire staff along for a week of eating, wine tasting and general Friuli-worship every summer. It was only natural that when Bobby and Lachlan dreamt about starting their own wine label they looked first to the beautiful whites of Friuli, and Scarpetta was born.
Scarpetta Pinot Grigio showcases some of the best sites in Friuli for this aromatic varietal. Starting with the light gravely soils of the Grave which gives the wine a crisp, clean minerality. Additionally, 30% of our Pinot Grigio is planted on “Ponca” soil on the celebrated steep hillsides of the Coli Orientali. The combination of these areas let us a produce a wine which has bright acidity, great texture and body.
The wine has a light straw with hints of green color. Highlighting the classic green almond note of Friulano. Peach skin, ripe strawberries (yes, strawberries in white wine!). Ripe, medium bodied Friulano with brisk acidity, reconfirming the flavors of green almond, peach and apricot.
We work with Fabrizio Iuli in Monferrato, Piemonte to create this Barbera. Monferrato is the birthplace for Barbera, and historically unlike the rest of Piedmonte, its top cuvees are frequently Barbera. Hence, for good reason, Barbera from Monferrato is celebrated for its balance of fruit, terroir and acidity.