Scarpa makes delicious entry-level Barbera for casual drinking, and then they also produce two magnificent single-vineyard bottlings (differentiated by soil type), which are vinified like the Barolo and Barbaresco. We preferred the La Bogliona, planted on very sandy soils rich in magnesium, a combination yielding exceptional perfumed aromatics. Decades before Giacomo Bologna started making waves in the 1980s for making serious Barbera in a modern style with lots of new barriques, Mario Pesce at Scarpa was paying the same homage to this great grape but in a traditional manner (fermenting in wooden vats, aging in botti for 2-3 years, and then several more in bottle). This is one of the last vintages from that master's hands, and it is a show-stopper.
Young Bock Lee
Dense aromatic black cherry hint ofnoxidized note. Smooth silky perfect with vegetable pasta (thick tajarin)
Dense aromatic black cherry hint ofnoxidized note. Smooth silky perfect with vegetable pasta (thick tajarin)10