Scarpa 'Tettimorra' Barolo DOCG 2019
Grape: 100% Nebbiolo
Vineyards: Year of planting 1955–1985; predominantly marly soils, white clays. The grapes were hand-picked on 10 October 2019; production was 5,070 kg with a yield of 50 quintals per hectare.
Vinification: Vinification involved maceration on the skins for 23 days in 54 hL wooden vats, with 2 manual pump-overs per day. At the end of alcoholic fermentation, racking was carried out in steel tanks until the completion of malolactic fermentation. Ageing in 45 hL French Allier oak barrels for a period of 29 months. After bottling, the wine was left to rest for 6 months before being put on the market.
Bottled with minimal filtration, and no clarification.
Grape: 100% Nebbiolo
Vineyards: Year of planting 1955–1985; predominantly marly soils, white clays. The grapes were hand-picked on 10 October 2019; production was 5,070 kg with a yield of 50 quintals per hectare.
Vinification: Vinification involved maceration on the skins for 23 days in 54 hL wooden vats, with 2 manual pump-overs per day. At the end of alcoholic fermentation, racking was carried out in steel tanks until the completion of malolactic fermentation. Ageing in 45 hL French Allier oak barrels for a period of 29 months. After bottling, the wine was left to rest for 6 months before being put on the market.
Bottled with minimal filtration, and no clarification.
Grape: 100% Nebbiolo
Vineyards: Year of planting 1955–1985; predominantly marly soils, white clays. The grapes were hand-picked on 10 October 2019; production was 5,070 kg with a yield of 50 quintals per hectare.
Vinification: Vinification involved maceration on the skins for 23 days in 54 hL wooden vats, with 2 manual pump-overs per day. At the end of alcoholic fermentation, racking was carried out in steel tanks until the completion of malolactic fermentation. Ageing in 45 hL French Allier oak barrels for a period of 29 months. After bottling, the wine was left to rest for 6 months before being put on the market.
Bottled with minimal filtration, and no clarification.
The Antica Casa Vinicola Scarpa occupies a place of honour among the producers etched in history for having crafted the most prestigious Piemontese wines. Over 150 years, Scarpa has never waned in keeping laser-like focus on achieving their one all-consuming focus: quality.
Founded in 1854 by Venetian oenologist Antonio Scarpa, the Antica Casa Vinicola Scarpa is located in the historic centre of the city of Nizza Monferrato, in a building that dates back to the first decade of the 1800s.
The centre of Scarpa’s production comes from the lauded Poderi Bricchi vineyard, a 25-hectare single-body estate located between Castel Rocchero and Acqui Terme. It extends into a hilly area, at 430 meters above sea level, facing south southwest with an ideal microclimate for high quality growing.
An additional 5 hectares are situated in the most prestigious Barolo and Barbaresco crus: Roncaglie, in La Morra; Monvigliero, in Verduno; and Canova, in Neive.
The vineyards are treated with rigorous care and attention to detail, resulting in grapes of the highest high quality to produce noble wines with true expression of place. The production consists of the classics: Barolo, Barbaresco, Rouchet, Nebbiolo, Barbera, Pelaverga, Freisa, Moscato and Vermouth.