Scarpa La Bogliona Barbera d’Asti Superiore DOCG 2012 / 2017
Type: Red
Country: Italy
Region: Piemonte
Grape Variety: 100% Barbera
Alcohol Percentage: 14%
Viticulture: Organic Farming
Climate: Dry and sunny climate, caressed by the winds from Liguria
Terroir: Produced with grapes coming from the estate “I Bricchi” located on the border between Castel Rocchero and Acqui Terme. The vineyards range from 350 up to more than 400 meters above sea level and are mostly facing South-West, soil marked by loam with balanced percentages of clay, silt and sand. Average age of vineyards is 30 years old
Ageing: Fermentation in oak conical vat to 35 Hl, 18-20 days skin maceration without control temperature. Aged 36 months in wooden, 35-hl barrels of French Allier oak
Color: Purple red color of beautiful intensity
Nose: Complex on the nose with notes of ripe red fruit, spices, with a woody finish that gives balance and elegance to the bouquet
Palate: Full, warm, soft and velvety on the palate with a nice acid freshness that supports its structured body
About the Winery:
The Scarpa winery, founded in 1854 at the behest of the Venetian migrant Antonio Scarpa, covers part of the history of wine-growing Piedmont, in particular of Monferrato. The long fil rouge of the company, however, is linked to a production philosophy rather than to its territory, thanks to the intervention of Mario Pesce, a winemaker from Nizza.
At Scarpa, red wine is the king, born in the footsteps of the ancient knowledge of Burgundy. Trained in Burgundy, Mario began his viticultural journey by honing his craft in important fundamentals such as low production yields, long macerations and fermentations, refinements in large wooden barrels and the art of long bottle ageing. And this was naturally translated into his work in Monferrato.
The modern Scarpa winery is credited to Mario who transformed a small wine cellar and converted it into a world-renowned winery with state-of-the-art facilities. Respect for the land, relentless pursuit of quality, and patient bottle ageing make Scarpa what it is today.
