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The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
This extraordinary Rosso Scuro DOC Colli Orientali del Friuli by Scubla is the result of selecting the finest Merlot grapes, which make up 90%, complemented by overripe Refosco dal peduncolo rosso. The true top-of-the-range red from Scubla! Grapes: 80% Merlot, 20% Refosco dal peduncolo rosso. Location and vineyards: hilly marl soils; selection of the finest grapes harvested after normal ripeness, particularly in the case of Refosco. Selection is based on the degree of ripeness and coloration of the bunches. Modified double Guyot training system (cappuccina). Harvest: manual, after mid-October; 55–60 quintals per hectare. Winemaking: fermentation takes place in steel for approximately 16 days of contact with the skins. After pressing, the wine matures for approximately 18 months in French oak barriques and tonneaux, 50% new and 50% of different ages, followed by a further 10 months blended in steel, and then bottle aging for 3 months. Acidity: 4.6 g/l. Year: 2012. Alcohol content: 14%.
Price including VAT
This extraordinary Rosso Scuro DOC Colli Orientali del Friuli by Scubla is the result of selecting the finest Merlot grapes, which make up 90%, complemented by overripe Refosco dal peduncolo rosso. The true top-of-the-range red from Scubla! Grapes: 80% Merlot, 20% Refosco dal peduncolo rosso. Location and vineyards: hilly marl soils; selection of the finest grapes harvested after normal ripeness, particularly in the case of Refosco. Selection is based on the degree of ripeness and coloration of the bunches. Modified double Guyot training system (cappuccina). Harvest: manual, after mid-October; 55–60 quintals per hectare. Winemaking: fermentation takes place in steel for approximately 16 days of contact with the skins. After pressing, the wine matures for approximately 18 months in French oak barriques and tonneaux, 50% new and 50% of different ages, followed by a further 10 months blended in steel, and then bottle aging for 3 months. Acidity: 4.6 g/l. Year: 2012. Alcohol content: 14%.
