The Scarbolo winery is located in the town of Lauzacco, in Friuli on the right bank of the river Torre, just South of the Colli Orientali. Patricia Savoy, the co-chair of the Wine Media Guild had tasted the wines with Valter Scarbolo, the owner of the winery. Pat suggested that the Scarbolo wines be included in the Friuli tasting along with the Bastianich wines.
Pinot Grigio 100% Pinot Grigio. There are 5,500 plants per hectare and the training system is guyot. The grapes are hand harvested. There is a soft pressing of the grapes immediately after harvesting. Fermentation takes place in temperature controlled stainless steel tanks. The juice is cooled and the wine is decanted naturally to remove any particles remaining from the fermentation. The wine is aged on the lees in stainless steel tanks for 6 months with frequent batonnage. $16
Friulano 100% Tocai Friulano. There are 5,700 vines per hectare and the training is guyot. Several hand harvests are conducted with a final late harvest of about 10%. Soft pressing of 60% of the whole grape clusters right after harvesting. 30% of the fruit is destemmed and left on the skins for a brief period of cold maceration. The remaining 10% is dried out and gently pressed. Fermentation takes place in temperature controlled stainless steel tanks. The wine has nice fruit and a hint of almonds.$19
My Time 2007 made from 40% Chardonnay, 30% Sauvignon and 30 Friulano. The three different varieties are harvested at the same time at pressed together. After cold decantation the juice is transferred t0 500 liter French oak barrels for fermentation. The wine is aged on the noble lees for 1 year in 500 liter French oak barrels with frequent batonnages. The wine is then aged in stainless steel tanks for at least one year. The wine is bottled when it is “time” and aged in bottle for 4 months before release. $39
Pinot Grigio XL 2007 in magnum 100% Pinot Grigio. The grapes are from their oldest vineyard “Mattia”. There are 5,500 vines per hectare and the training is guyot. There is a careful selection of ripe bunches. The fruit is destemmed and transferred to temperature controlled stainless steel tanks, where the juice ferments with the skins for 6 days. After a soft pressing a small portion completes fermentation in 500 liter French oak barrels while the remaining juice stays in stainless steel. The wine is aged 9 months on its noble lees in stainless steel and tonneaux with frequent batonnages. The wine is aged in bottle for six months before release. The wine has good fruit with a hint of strawberry and apple. The 750 size is $25 a bottle.
Campo del Votto 2009 made from 100% Merlot. This is a single vineyard wine made only in select years. There are 6,000 vines per hectare and the training system is guyot, harvesting is by hand and there are two separate harvests. The first whole clusters harvested are dried out for about 20 days, destemmed and transferred to small oak barrels for fermentation. The whole clusters from the second harvest are immediately destemmed and placed in small oak barrels for fermentation. There is frequent manual punch down of the cap. After fermentation the barrels are sealed and the wine remains in contact with the skin until mid December. The wine is aged in barriques for 2 years and then in bottle for 6 months before release. This is a wine with aromas and flavors of ripe berries, with hints of chocolate and tobacco. $40
Refosco 100% Refosco dal Peduncolo Rosso. There are 5,800 plants per hectare and the grapes are handed harvested, destemmed, and placed in stainless steel tanks with large bases to promote extraction of color and sweet tannins through frequent pumping down. After fermentation the wine remains in contact with the skins for a few weeks. The wine is aged in French oak barrels of different sizes for three years and another 6 months in bottle before release. This is a wine with good fruit, hints of plums and a touch of spice $40