Featured Vintner

Time In A Bottle - Wine & Culinary Classic 2019 Logo

17th Annual Wine & Culinary Classic

Saturday, July 14, 2018  |  6 – 10:30 p.m. |  Casual Elegant Attire

Scarpetta Wine, Featured Vintner of the 17th Annual Wine & Culinary Classic

Bobby Stuckey, Master Sommelier
Scarpetta is a Friulian inspired brand created by Master Sommelier Bobby Stuckey and former French Laundry Chef Lachlan Mackinnon-Patterson. Bobby and Lachlan teamed up to open Frasca, an authentic Friulian restaurant in Boulder, Colorado. They travel to Friuli several times a year looking to import local regional foods and recipes. Their passion for all things Friuli inspired the creation of their own brand, Scarpetta, in 2007.

It began with 50 cases of old vine Friulano produced to be sold at Frasca. The demand for the wine was strong, and customers began to request new flavors. So, they slowly expanded the line to include Pinot Grigio, Sauvignon Blanc and a sparkling rosé called Timido. Bobby’s love of Barbera from Monferrato eventually expanded the project to include this varietal as well. The ultimate goal of the brand is to make affordable everyday wines that taste special.

Grape Growing
All fruit is grown either organically or sustainably and is sourced from well-established vineyards. The Sauvignon Blanc, Friulano, Barbera, and Timido are all old vine, hillside vineyards to help naturally restrain yields and reduce vine vigor. The Pinot Grigio is all hillside vineyards and is a blend of old with some young vine fruit. The Barbera site in Monferrato is very unique. This hillside vineyard is planted in heavy limestone soils with old vines approaching 100 years of age. This site is 100% organically farmed.

The Friulian wines are made at the Ronco di Gnemitz estate in Colli Orientali with Christian Patat while the Barbera is produced with Fabrizio Lulli in Monferrato. The focus is to produce traditional regional wine styles that have historically worked with the regional food. Stainless steel is used for whites to keep the fruit fresh, but lees and skin contact are used to add texture and complexity. Only older wood, stainless steel, and cement vats are used in wine production.