In the heart of the Colli Orientali del Friuli, Azienda Agricola Roberto Scubla cultivates signature wines with artisanal precision.
“RS” MARTINOTTI
Hilly marl soils, partly at the foot of the slope and partly in the mid‑hillside area with north‑east exposure. Guyot training system with 5,000 vines per hectare. Early annual harvest for the sparkling base, at the end of August; yield of 60 quintals per hectare. Whole‑cluster soft pressing; after low‑temperature settling, the must ferments at controlled temperature in stainless‑steel tanks. The finished wine undergoes secondary fermentation in autoclave and rests on fresh lees for 3 months. Clarification and bottling take place in a pressurized circuit.
Alcohol: 12.5%
Bottle 0,75 L.
PINOT BIANCO
Hilly marl soils; vineyards located on the slopes surrounding the winery, with south‑west exposure. Double‑arched cane (cappuccina) training with 4,000 vines per hectare, and 5,000 vines per hectare for the more recent Guyot plantings. Older vineyards include small “intrusions” of Chardonnay. Manual harvest around mid‑September; yield of 60–65 quintals per hectare. Whole‑cluster soft pressing; after low‑temperature settling, the must ferments at controlled temperature in stainless‑steel tanks, then remains on the lees for about 8 months.
Alcohol: 13.5–14%
Bottle 0,75 L.
SAUVIGNON
A blend of four clones: one Friulian (50%) and three French, vinified separately to achieve balance between nose and palate, varietal aroma and sapidity. Aged in stainless steel. Hilly marl soils; four different vineyards for the four clones, each located on slopes suited to their climatic needs. Modified cappuccina training with 4,000 vines per hectare, and 5,000 for the more recent Guyot plantings. Manual harvest around mid‑September; yield of 60–65 quintals per hectare. Whole‑cluster soft pressing; after low‑temperature settling, the must ferments at controlled temperature in stainless‑steel tanks, then remains on the lees for about 8 months.
Alcohol: 14–14.5%
Bottle 0,75 L.
In the heart of the Colli Orientali del Friuli, Azienda Agricola Roberto Scubla cultivates signature wines with artisanal precision.
“RS” MARTINOTTI
Hilly marl soils, partly at the foot of the slope and partly in the mid‑hillside area with north‑east exposure. Guyot training system with 5,000 vines per hectare. Early annual harvest for the sparkling base, at the end of August; yield of 60 quintals per hectare. Whole‑cluster soft pressing; after low‑temperature settling, the must ferments at controlled temperature in stainless‑steel tanks. The finished wine undergoes secondary fermentation in autoclave and rests on fresh lees for 3 months. Clarification and bottling take place in a pressurized circuit.
Alcohol: 12.5%
Bottle 0,75 L.
PINOT BIANCO
Hilly marl soils; vineyards located on the slopes surrounding the winery, with south‑west exposure. Double‑arched cane (cappuccina) training with 4,000 vines per hectare, and 5,000 vines per hectare for the more recent Guyot plantings. Older vineyards include small “intrusions” of Chardonnay. Manual harvest around mid‑September; yield of 60–65 quintals per hectare. Whole‑cluster soft pressing; after low‑temperature settling, the must ferments at controlled temperature in stainless‑steel tanks, then remains on the lees for about 8 months.
Alcohol: 13.5–14%
Bottle 0,75 L.
SAUVIGNON
A blend of four clones: one Friulian (50%) and three French, vinified separately to achieve balance between nose and palate, varietal aroma and sapidity. Aged in stainless steel. Hilly marl soils; four different vineyards for the four clones, each located on slopes suited to their climatic needs. Modified cappuccina training with 4,000 vines per hectare, and 5,000 for the more recent Guyot plantings. Manual harvest around mid‑September; yield of 60–65 quintals per hectare. Whole‑cluster soft pressing; after low‑temperature settling, the must ferments at controlled temperature in stainless‑steel tanks, then remains on the lees for about 8 months.
Alcohol: 14–14.5%
Bottle 0,75 L.