Azienda Agricola Scarbolo, Friuli, Italy
Valter Scarbolo inherited a passion for the vine from his father’s
interest in viticulture and from helping out with the family farm. After
a few years of a desk job where he felt " come un pesce fuori
dall'acqua" (like a fish out of water), Valter realized that he had to
pursue his dream. Today he cultivates over 20 hectars of vine on the
land where he grew up.
Pinot Grigio
Serious Pinot Grigio! 60%
whole clusters are soft pressed immediately after harvesting. The remaining is
destemmed, and left on the skins for 24 hours of cold maceration before
pressing. Fermentation occurs in stainless steel tanks at controlled
temperatures, then aged on the lees in stainless steel for 6 months with
frequent batonnages. This is the real deal. Benchmark Friulian Pinot Grigio
at its best
Sauvignon
In Friuli, the
climate and soil are ideal for the Sauvignon, a grape which responds greatly to
soil and climate conditions. On the nose, aromas of peaches, mango, bell
peppers and sage. On the palate, a structured body delivers an evolution of
flavors that harmonize with its intense bouquet. Enjoy as an aperitif or pair
with light fish dishes, Prosciutto and melon.
Friulano
These grapes come the part
of the vineyard located on a river bank on very rich dark red clay soils. 60%
whole clusters soft pressed immediately after harvesting. The other 30%
undergoes a brief cold maceration before pressing. 10% is slightly allowed to
dry before soft pressing. Spectacular!"My Time"
Chardonnay 40%, Sauvignon 30%, Friulano
30%
Half aged in stainless
steel and the remaining 1/2in French oak barrels for 24 months or
more on the noble lees.
Bottled when it’s “time” and aged in the bottle for at least a year.
92 Points AntonioGalloni - The Wine Advocate
Pinot Grigio Ramato XL
Hand selected in three separate harvests. Valter starts by carefully
selecting fruit from the oldest vineyard site.
50% of the fruit is destemmed, and then left with the skins for 4
daysand during this, gets its luminous copper color.
After separating juice from skins, half completes its fermentation in 500 Lt
oak barrels and the remaining half in stainless steel tanks. Then part of the
juice undergoes a brief cold maceration and is transferred in stainless
steel tanks for fermentation. This is NOT a Rose.
Its most definitely not Blush! It is Ramato style Pinot Grigio. An authentic
Friuliantradition
91 Points Antonio
Galloni - The Wine Advocate
Refosco
100% Refosco dal Peduncolo Rosso
This native Friulian
varietal dates back to the Roman Empire. The color is an intense and deep ruby
red with violet reflections. Notes of white pepper unfold to reveal aromas of
sweet plum jam and earthy spice. On the palate, it reveals a strong personality
and robust structure.
91 Points Antonio Galloni -
The Wine Advocate
Merlot
After de-stemming, fermentation occurs in small 225L French barriques.
During fermentation, the wine undergoes several manual punchdowns of the cap,
3-4 per day – this is done to obtain a maximum extraction of color and sweet
tannins. After fermentation the wine is placed in small French barriques for
10 months and bottle aged for an additional 8 months before release.
Campo Del Viotto
100% Merlot
25 year old vines made only
in select years with the finest fruit from the harvest. The first
whole clusters harvested are dried out in crates for about 20 days.
They are then
destemmed and transferred to small oak barrels for fermentation. The whole
clusters from the late harvest are immediately destemmed and also placed
in small oak barrels. During fermentation, they conduct frequent manual
punch downs of the cap, allowing for maximum color and tannin extraction from the skins and
the mature fruit.
90 Points - Wine Spectator
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.