COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
100% Barbera
PRODUCER
Scarzello Giorgio E Figli
REGION
Piemonte
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
The Scarzello Giorgio E Figli Barbera d'Alba Superiore 2023 is a distinctive red wine from the Piedmont region of Italy. Uniquely, its Barbera grapes are sourced from the prestigious Sarmassa and Pajagallo vineyards within the Barolo commune, an area typically associated with Nebbiolo. The Scarzello family, now in its third generation of winemaking, follows a philosophy of profound respect for the land, employing organic farming practices. Their winemaking approach emphasizes tradition, utilizing extended maceration and aging in large Slavonian oak barrels to preserve the authentic expression of the Barbera grape and its terroir. The 2023 vintage was characterized by healthy grape development due to favorable weather conditions, resulting in a wine with vibrant energy and structure.
ALCOHOL
14.5%
AVG. PRICE
€24
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Grown in the heart of Barolo, a region famed for Nebbiolo.
Fact 02
Crafted by a third-generation family deeply committed to organic farming.
Fact 03
Aged in large, traditional Slavonian oak casks, not small French barriques.
Fact 04
Represents Barbera's potential for elegance and longevity.
FOOD PAIRING
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WINE MAKING PROCESS
The Scarzello Giorgio E Figli Barbera d'Alba Superiore is produced using traditional methods. Grapes are fermented in temperature-controlled stainless steel tanks with a 20-day maceration period on the skins. The wine then matures for 18 months in large Slavonian oak barrels (25 hl), followed by 12 months of bottle aging before release. Manual harvesting typically occurs in the first week of October. The estate adheres to organic farming principles, reflecting a deep respect for the land and a commitment to producing wines that authentically express their terroir.
