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|Grapes||Sangiovese, Caniaolo, Ciliegiolo, Colorino|
Inspired by their mutual passion for the Friuli region of Italy, Master Sommelier Bobby Stuckey and former French Laundry Chef Lachlan Patterson teamed up to create Scarpetta in 2007. They started with 50 cases of old vine friulano produced for their restaurant, Frasca, and slowly expanded to include other grapes and regions in Italy as demand increased. ‘Frico Rosso’ is made primarily of sangiovese, with small amounts of the indigenous Tuscan grapes canaiolo, ciliegiolo, and colorino. Bright red cherry, hints of cranberry and pomegranate, and herbal notes of oregano, thyme, and rosemary mingle with zesty acidity on a clean, dry finish.