VINO
Frico Bianco by Scarpetta 2015
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Question #1
Description: Historically “field blends” provided the winemaker with an ability to showcase multiple grape varietals thus limiting the risks associated with being tied to a single varietal. This cuvee of “bianco frico” from the Italian hills of Friuli-Venezia Giulia is a nod to this celebrated tradition.
Denomination: Venezia-Giulia IGT
Varietal: Bianco IGT Delle Venezie 2013
Vine Training: Various
Vinification: Light pressing, one day of decanting, fermentation with selected yeasts, aged on its lees until bottling. Fining and filtration.
Aging: Stainless steel.
Apperance: Star bright
Aromatics: Fresh cut white flowers, crisp apple
Palate: Crisp clean with medium weight
Food and Wine Pairings: Delicious with grilled fish, green vegetables and salad
Alcohol: 12.5%
Acidity: 5.3
PH: 3.5
Scarpetta Pinot Grigio 2015
Description: We work with three of the best vineyards for Pinot Grigio in Friuli. The first vineyard is on the rolling banks of the Isonzo River, the second is in the hills of the Collio and the third is in the hills of the Collio Orientali del Friuli. Our grapes are planted in cooler sites resulting in a wine of balanced acidity and alcohol. The wine shows that Pinot Grigio can be light and dry with veins of minerality and floral aromatics.
Denomination: Pinot Griogio IGT della Venezia
Vine Training: Guyot
Vinification: The grapes are fermented in stainless steel after being de-stemmed and left on the skins for approximately 12 hours, resulting in a wine with clear and bright aromas and flavors.
Aging: The wine settles with the lees contact for six months.
Apperance: Light straw color with just a hint of salmon.
Aromatics: Aromas of white flowers, stone fruits such as apricots and peach and hints of minerality.
Palate: On the palate, the wine is crisp and dry with medium high acidity and tastes of stone fruits, lavender, honey, pear, white flowers and minerals.
Food and Wine Pairings: This Pinot Grigio is perfect on its own as an aperitivo or with Prosciutto San Daniele. It is also wonderful with raw fish, such as sashimi or pesce crudo and is great with elegant chicken, pork and fish dishes.
Alcohol: 12%
Acidity: 5.6
PH: 3.30
Timido Vino Spumante Brut Rosé
Description: Coming from the home of Prosecco, we source the Glera from
Valdobbiadene in the Veneto and take a little old vine Pinot Nero
from Friuli… if we could, we would call this a lovely Prosecco Rosé,
for now let’s just call it Delicious!
Denomination: Vino Spumante Rosé
Vine Training: Guyot
Vinification: The grapes are fermented in stainless steel and produced in the Charmant method (or as we say in Italy “Metodo Italiano”). It is the same method used in Prosecco production.
Apperance: Bright pink, rosy and vibrant.
Aromatics: Aromas of strawberries and flowers
Palate: On the palate, this wine is crisp and dry with delicate flavors of
juicy strawberries and fresh herbs.
Food and Wine Pairings: This Spumante Rosé is great to have before or after a meal.
Wonderful with salads, plates of salumi or a lovely grilled salmon.
Alcohol: 12%
Scarpetta Sauvignon Blanc DOC 2015
Description: The Sauvignon Blanc comes from one single vineyard in the Colli Orientali. This certified organic vineyard lets us show of the hidden strengths of this region for Sauvignon Blanc production.
Denomination: Colli Orientali del Friuli
Vine Training: Guyot
Vinification: The grapes are hand harvested then gently pressed into stainless steel tanks for fermentation.
Aging: They are then gravity racked into a combination of new and used French oak barrels of various sizes where the wine sits in cellar for 18 months. After bottling the wines are allowed to rest another 6 months before release.
Apperance: Light platinum gold with hints of brilliance.
Aromatics: Kaffir Lime, apricot and quince. The hidden element of Colli Orientali Sauvignon Blanc is its overly herbaceous notes and beautiful stone fruit aromatics.
Palate: Medium bodied Sauvignon Blanc with big attack of citrus - lime, candied lemon with stone fruits (apricot and peach). A firm spine from the medium + acidity.
Food and Wine Pairings: Great with grilled fish and light salads.
Alcohol: 13%
Acidity: 6.2
PH: 3.2
Scarpetta Barbera Monferrato DOC 2015
Description: 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.
Denomination: Barbera del Monferrato DOC 2015
Vine Training: Guyot
Vinification: The grapes are fermented in stainless steel and then approximately 60% aged in 1 year old neutral oak, resulting in a wine that shows fruit and earth without being marked by wood.
Aging: 100% aged in large oak barrels
Apperance: Bright plum red.
Aromatics: Crushed berries and plums. Hint of earth and porcini mushrooms.
Palate: A medium bodied red wine with low tannins but bright acidity, giving it wonderful balance.
Food and Wine Pairings: The high acidity and low tannins let this wine work with everything from a pizza or homemade pasta to a piece of beef or pork.
Alcohol: 14%
Scarpetta Friulano DOC 2015
Description: The Friulano comes from a single hillside vineyard in Buttrio in the Colli Orientali. The old vine Friulano is organically farmed ensuring the grapes show off the purest expression of this indigenous variety.
Denomination: Friulano Colli Orientali del Friuli
Vine Training: Guyot
Vinification: The grapes are hand harvested then gently pressed into stainless steel tanks for fermentation.
Aging: They are then gravity racked into a combination of new and used French oak barrels of various sizes where the wine sits in cellar for 18 months. After bottling the wines are allowed to rest another 6 months before release.
Apperance: Light platinum gold with hints of brilliance.
Aromatics: White flowers, apricot and almond skins.
Palate: Full bodied with big attack of ripe spring flowers - lime, candied lemon with stone fruits (apricot and peach).
Food and Wine Pairings: Great with dried cured meats as well as grilled seafood
Alcohol: 14%
Acidity: 6.2
PH: 3.2
Rosso by Scarpetta 2015
Description: Historically “field blends” provided the winemaker with an ability to showcase multiple grape varietals thus limiting the risks associated with being tied to a single varietal. This cuvee of “frico rosso” from the Italian hills of the chianti region is a nod to this celebrated tradition.
Denomination: Rosso Toscano IGT 2015
Varietal: Sangiovese, Cabernet, Merlot, Colorino, Mammolo
Vine Training: Various
Vinification: Two day cold soak prior to fermentation. Fermentation in stainless steel and cement tanks: Approximately 14 days.
Aging: Stainless steel, cement and oak
Apperance: Bright ruby red
Aromatics: Aromas of cherry, cranberry and subtle spices
Palate: On the palate, this blend hits you with a burst of cherry, Japanese
plum and earthy flavors. A juicy wine with light tannins and moderate in length.
Food and Wine Pairings: Grilled meats, hard cheeses and salumi
Alcohol: 13%
Acidity: 5.3
PH: 3.5
Scarpetta Prosecco DOC 2015
Description: Coming from the home of Prosecco, we source this fruit from
Valdobbiadene in the Veneto. The rolling hills of this amazing
country side inspire wines of great vibrancy and freshness.
Denomination: Prosecco DOC
Vine Training: Guyot
Vinification: The Glera and Chardonnay are fermented in stainless steel. The
still wine is kept at very low temperatures and then the Charmat
Method is used at bottling three times a year to ensure freshness.
Aging: Aged in stainless steel and in bottle.
Apperance: Light, bright and sparkling!
Aromatics: Aromas of juicy melon, white flowers and hazelnut.
Palate: On the palate, the wine is fresh and clean with flavors of
honeysuckle and green apple.
Food and Wine Pairings: Anything, anytime, anywhere.
Alcohol: 12%
Frico Frizzante
Description: Historically “field blends” provided the winemaker with an ability to showcase multiple grape varietals thus limiting the risks associated with being tied to a single varietal.
This cuvée of “frico frizzante” from the Italian hills of Veneto is a nod to this celebrated tradition — in a fun, portable, eco-friendly package.
Denomination: IGT Veneto
Vine Training: Various
Vinification: Temperature controlled | stainless steel
Aging: Stainless steel | charmat method
Apperance: Very light straw with small shimmering bubbles.
Grapes: Trebbiano | Glera | Chardonnay
Aromatics: Aromas of fresh cut white flowers and crisp apple.
Palate: Crisp and clean with delicate bubbles that dance on the tongue.
Suggested Pairings: Sunshine, good friends, and smiles.
Alcohol: 10%
Scarpetta Wine
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.
Click on a label to learn more.
WHERE TO BUY
Limpan Brothers
TENNESSEE - Chattanooga/Knoxville/Nashville
Dave Bidleman
615. 244. 2230
info@lipmanbrothers.com
Empire Beverage
TENNESSEE - Memphis
Mary McKim
901. 272. 0276
mmckim@empiredist.com
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FRIULI
Cormons
GORIZIA
Cormons (Slovene: Krmin) is a comune (municipality) in the Province of Gorizia in the Italian region Friuli-Venezia Giulia, located about 45 km northwest of Trieste and about 12 km west of Gorizia, on the border with Slovenia.
Cividale
UDINE
Cividale was founded as a Roman municipium by Julius Caesar in 50 BCE on the newly built Via Julia Augusta, with the name of Forum Iulii
Trieste
GORIZIA
Trieste is a city and seaport in north eastern Italy. It is situated towards the end of a narrow strip of land lying between the Adriatic Sea and Italy's border with Slovenia, which lies almost immediately south, east and north of the city. Trieste is located at the head of the Gulf of Trieste and throughout history it has been influenced by its location at the crossroads of Germanic, Latin and Slavic cultures.
Grado
GORIZIA
Grado, in Roman times the city, known as ad Aquae Gradatae, was first port for ships entering the Natissa (Natisone), headed upstream to Aquileia. Quite close is the ancient Roman city of Aquileia; during the late years of the Western Roman Empire many people fled from Aquileia to Grado in order to find a safer place, more protected from the invasions coming from the east.
Friuli-Venezia Giulia
Click here to download our Friuli Travel Guide
ABOUT
BOBBY STUCKEY, M.S.
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Question #1
Before joining the staff of The Little Nell restaurant in Aspen as a sommelier in 1995, Bobby Stuckey began his distinguished career working in restaurants in his native Arizona. During his five-year tenure at The Little Nell, the restaurant received numerous awards for wine and service, including Gourmet's "Best Wine Service" Award; Mobile Travel Guide's Five Star Hotel and Restaurant Rating; Wine Spectator's Grand Award; and a nomination from the James Beard Foundation for Outstanding Wine Service.
In 2000, Stuckey joined world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year, Stuckey earned the James Beard Foundation's Outstanding Wine Service Award and San Francisco Magazine recognized him as "Wine Director of the Year.” The French Laundry is also where he met his future business partner, chef Lachlan Mackinnon Patterson. Before leaving The French Laundry in May 2003, the restaurant received the James Beard Foundation Award for Outstanding Restaurant Service.
In 2004, Stuckey earned the Master Sommelier Diploma from the Court of Master Sommeliers. This diploma is considered by many to be the ultimate professional credential in the wine and spirits services industry. In 2008, Stuckey was nominated by the James Beard Foundation as Outstanding Wine and Spirits Professional. In 2010, 2011 and 2012, Frasca Food and Wine was nominated for Outstanding Wine Service, winning the prestigious award in 2013. These distinctions notwithstanding, Stuckey walks the dining room nightly, enthusiastically dispensing advice, recommendations, and sharing his passion for wine with Frasca guests.
LACHLAN MACKINNON-PATTERSON
Lachlan Mackinnon Patterson began his celebrated culinary career at the Old Warson Country Club in St. Louis, Missouri. In 1999, he moved to Paris to obtain his Certificate d'Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. He then went on to apprentice under Benoit Guichard at the famed Jamin, a two-star Michelin restaurant praised for its classic French cuisine. Mackinnon Patterson continued to hone his culinary skills working with chef/owner Guy Guilloux at La Taupiniere in Pont Aven, Brittany. After moving back to the U.S. in 2001, he worked at The French Laundry, Thomas Keller’s renowned restaurant in Yountville, California. It was there that he met his current business partner, Master Sommelier Bobby Stuckey.
With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Friuli-Venezia Giulia, Mackinnon Patterson and Stuckey opened their first restaurant, Frasca Food and Wine, in August 2004 in Boulder, CO. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals.
Mackinnon Patterson’s food is heralded by many as the best in Colorado, and he’s earned several awards for his inventive menu, including: Food & Wine Magazine’s Best New Chefs 2005; James Beard Foundation Award’s Best Chef: Southwest, 2008; and a season competing on BRAVO’s Top Chef Masters. In 2010, 2011 and 2012, Frasca Food and Wine was nominated for the James Beard Foundation Award for Outstanding Wine Service in America, winning the prestigious award in 2013.
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