Barbera d'Alba, 2013

  Azienda Scarzello

Treated by Scarzello almost as seriously as their Barolos, fermented for 25-30 day and aged in Slavonian cask for over two years. Rich bright fruit, this is sizzling with brilliant bullace, cherry and damson flavours, hints of fruit liqueur on the finish interspersed with a tangy saltiness. So suave yet so digest. Glorious and distinctive Barbera.

Contains Sulphites.

About Azienda Scarzello

Scarzello Giorgio e Figli is a small gem of an estate housed in the middle of Barolo. This diminutive, traditional, Barolo domaine owns a mere five hectares, nearly half of which are in Sarmassa, one of the region’s top crus. Aromatically enticing, bursting with juicy sweet red fruits and to die for silky textures.

Federico and his father, Giorgio, took the bold decision to make a wholesale replanting in the late nineties. A few years later and Federico took over sole running of the estate, in 2001, and set about taking it to the next level, adjusting certain aspects of the winemaking whilst remaining greatly respectful to the family’s traditional ways. This has now become a forward-looking domaine fast on the rise. The vines may be young, averaging just above twenty years old, but they are in good health and planted densely to lower yields. Federico recently bought a plot of 100 year old Nebbiolo, not a prime site, but the plant material was of the high quality Michet clone. He intends to use cuttings of this for future replantings. The wines are fermented (with wild yeast since the 2006 vintage) long and slow – sometimes up to 55 days depending on the vintage. They are then aged for around 30 months in large German and Slavonian oak casks before a further three years ageing in bottle. Scarzello’s wines demand time and are usually released at least a year or two later than those of their peers.

The wines are full to the brim of site specific character, charm, and power in equal measure. Federico’s work hails the re-birth of a great, traditional Barolo domaine.

Appellation: Piedmont

Piedmont sitting at the foot of the mountains is justly regarded as one of, if not the finest wine growing region in Italy. The noblest grape found in the region in undoubtedly Nebbiolo, with the DOCG's of Barolo and Barbaresco at the forefront of production. Barbera and Dolcetto come in second and third, and being earlier ripening are often found located on those sides of the hills that receive less sunshine. The wines from Piedmont are intrinsically food friendly wines, a fact understandable given the culinary strength of the area.

Grape Type: Barbera

As widely planted in Italy as Sangiovese, but at its best in the hills around Alba and Asti in Italy's north-west, where it is planted on east and west facing slopes. Good, low-cropped Barbera has a deep colour, low tannins, crisp acidity and rich fruit flavours of forest fruit, cherry and, particularly, blueberry. It works well either as a tank-aged fruit driven wine or, chiefly for the old vines and well-placed single vineyard sites, as a complex, silky barrique-aged wine.