Scarpa 'Monvigliero' Barolo DOCG 2018
Grape: 100% Nebbiolo
Vineyards: Year of planting 1968; loose and light-coloured soils, rich in limestone, sand, and microelements. The grapes were harvested by hand on 08/10/2018, placed in small baskets and immediately brought to our historic cellar in Nizza Monferrato, one of the few permitted to vinify Barolo and Barbaresco outside the designated production area. 2018 produced 4,600 kg of grapes, with a yield of about 70 quintals per hectare.
Vinification: As per tradition, the process involved maceration on the skins for 24 days in French Allier oak vats. For the aging process, we used a 30-hl French Allier oak barrel for a period of 32 months. After bottling, the wine rested for 18 months prior market launch
Bottled with minimal filtration, and no clarification.
Grape: 100% Nebbiolo
Vineyards: Year of planting 1968; loose and light-coloured soils, rich in limestone, sand, and microelements. The grapes were harvested by hand on 08/10/2018, placed in small baskets and immediately brought to our historic cellar in Nizza Monferrato, one of the few permitted to vinify Barolo and Barbaresco outside the designated production area. 2018 produced 4,600 kg of grapes, with a yield of about 70 quintals per hectare.
Vinification: As per tradition, the process involved maceration on the skins for 24 days in French Allier oak vats. For the aging process, we used a 30-hl French Allier oak barrel for a period of 32 months. After bottling, the wine rested for 18 months prior market launch
Bottled with minimal filtration, and no clarification.
Grape: 100% Nebbiolo
Vineyards: Year of planting 1968; loose and light-coloured soils, rich in limestone, sand, and microelements. The grapes were harvested by hand on 08/10/2018, placed in small baskets and immediately brought to our historic cellar in Nizza Monferrato, one of the few permitted to vinify Barolo and Barbaresco outside the designated production area. 2018 produced 4,600 kg of grapes, with a yield of about 70 quintals per hectare.
Vinification: As per tradition, the process involved maceration on the skins for 24 days in French Allier oak vats. For the aging process, we used a 30-hl French Allier oak barrel for a period of 32 months. After bottling, the wine rested for 18 months prior market launch
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.