“Scarpa is the wine that winemakers (when not drinking their own) drink”

“Scarpa is the wine that winemakers (when not drinking their own) drink.”

That’s what Biondivino, one of the leading fine wine shops in the U.S., had to say about Scarpa in a recent offering to their clientele.

With locations in San Francisco and Palo Alto, California (right across from the entrance to Stanford University), Biondivino and its founder, the inimitable Ceri Smith, are widely regarded as Italian wine tastemakers.

Thank you, Biondivino, for this wonderful write-up and everything you do for Italian wine!

From the Biondivino website:

Scarpa is the wine that winemakers (when not drinking their own) drink. Traditional fermentation is carried out in large, old truncated conical wooden vats for about 28 days, followed by aging for four years in large casks and then at least several more years in bottle before release.

Although located in Nizza Monferrato (45 minutes outside of Barolo), they have special permission to transport grapes from Barolo/Barbaresco, vinifying and aging the wines in their own cellars.

Scarpa is a founding member of the Barolo and Barbaresco Consortium and has been bottling these wines since the 1940s. Structure, spice, and mineral complexity are at least as important as fruit. The extra aging in cask and in bottle results in a wine that is released when it’s at least beginning to show the qualities that make a Barolo worth drinking: secondary aromas and flavors and the complexity that comes with age.

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