My Time Bianco is a Venezia Giulia IGT cuvée from Scarbolo in Friuli‑Venezia‑Giulia, produced from roughly 40% Chardonnay, 30% Sauvignon Blanc and 30% Friulano, highlighting both international and local varieties. The 2016 vintage showcases the region’s cool yet sunny climate, which allows slow ripening and good acidity while giving the blend a generous, textural style suited to gastronomic pairing.
Fruit is harvested by hand and vinified with significant lees contact and partial oak maturation, especially for the Chardonnay portion, to build depth and a creamy, nut‑inflected character. The resulting wine is dry but opulent, with an oily mouthfeel and integrated notes of spice and nuts framing the core of lemon and pear.
Tasting Notes
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Nose: Cooked lemons, ripe pear and apple, fresh herbs and cashew or hazelnut nuances, with hints of cream and subtle oak spice.
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Palate: Medium‑bodied, oily and layered, showing ripe citrus and stone‑fruit flavours supported by savoury herbal and nutty notes, with balanced acidity.
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Finish: Long and smooth, echoing lemon, pear and toasted‑nut tones with a gentle, dry grip.
Awards and Accolades
There are no clearly available published scores and full tasting notes from major international critics specifically for Scarbolo My Time Bianco 2016. Some later vintages, such as 2018, have been rated around 91 points by wine publications, praising the wine’s balance of ripe fruit, oak‑derived creaminess and freshness; these comments apply to those later vintages, not to the 2016.
Serving and Cellaring
Serve at 10–12°C in medium white‑wine glasses to show both fruit and nutty complexity. This wine pairs well with roasted or grilled white fish, shellfish, creamy pasta dishes, roast chicken, and semi‑hard cheeses, and can be enjoyed now or over the next 3–5 years as it develops additional honeyed and nutty notes while the fruit softens.
Technical Details
Alcohol: typical for a structured Friulian white (around 13–13.5% ABV).
Residual Sugar: Dry.
Closure: Cork.
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