Some vineyards are inherited. Others are chosen. Poderi Bricchi, nestled between Castel Rocchero and Acqui Terme, belongs to the second kind: a conscious decision, made in 1969, to pursue a different way of making wine.
A high, steep hillside – uncultivated and in need of care at the time – yet brimming with potential for the grape varieties Scarpa had set its sights on. It was Carlo Castino, a young oenologist newly arrived at the winery, who saw in that wild hill the right place to build a solid, independent agricultural identity. His vision? To close the production loop, grow their own grapes, and work in harmony with the land.
Between 350 and 400 meters above sea level, on sandy soils from decomposed tuff alternating with calcareous-clayey marl, with sweeping exposures from northeast to southwest, Poderi Bricchi is a single, continuous 25-hectare vineyard. It was cultivated from the very beginning with a pioneering logic of “micro-zoning,” well ahead of its time in the 1970s. Not just Barbera – Scarpa’s flagship – but also Ruchè, Dolcetto, Brachetto, Moscato, Timorasso, and Freisa.
From this land came La Bogliona, born in 1974: Scarpa’s first Barbera d’Asti Superiore and a symbol of a new approach to both the variety and its aging potential. And I Bricchi, a Barbera d’Asti DOCG that carries the vineyard’s name and reflects its varietal identity.
A vineyard, a laboratory, a vision – but above all, a leap of faith.
Carlo, how did the Poderi Bricchi vineyard come to be?
In 1969, together with my father and uncle, we bought this land between Castel Rocchero and Moirano. It was a major investment – financially and personally. The estate was a single 25-hectare plot, but completely uncultivated and hard to manage: steep, overgrown, and rough terrain. My father came from an old-school but precise form of farming – he was the kind who didn’t believe in trimming vines or thinning bunches. But he had a deep respect for the land, and he helped us immensely in bringing it back into shape.
What did it mean for Scarpa?
A huge step – it brought tremendous visibility and quality. Until then, the winery had relied on outside growers. With Bricchi, we could grow everything ourselves. And we discovered that in a small parcel – around three hectares – Barbera expressed itself differently. The soil gave it something extra. Today, making a good wine is easy, given the climate; but if you want to stand out, your wine needs to have its own voice. The Barbera from Bricchi does. La Bogliona and I Bricchi are proof of that.
Why plant other varieties alongside Barbera?
Some were planted by choice, others out of necessity. Freisa was a bit forgotten at the time, but we had the right soil for it. Dolcetto performed well initially, then fell out of favor. Ruchè… that was a gamble. I had 2,000 square meters of sandy soil and decided to give it a shot. I told myself: either it works, or it doesn’t. And it did. The key was not to plant it on soils that were too rich – otherwise it explodes and becomes unmanageable. As for Brachetto, we had a hectare of it. It’s a delicate variety, with ups and downs, but it makes a truly lovely wine.
How did you study the soils?
We turned to the experts. I involved my friend, engineer Callegaro, and through him brought in professors from the University of Pisa – Dr. Bargiacchi and Professor Miele. Together we conducted soil analyses on every plot: sandy, poor, draining soils from decomposed tuff; then more clay-rich, cooler areas. They helped us decide what to plant where – and understand each parcel better.
How did you keep such poor soils fertile?
Manure, first and foremost. Back then, we could still get it from local farms. Today, Silvio uses green manure and organic fertilizers. But those hills needed enrichment – they’re prone to erosion. At the bottom you’ll find lush vines, higher up the plants are much leaner. It’s like that in nature too: some are born in the right place, others aren’t. But you have to understand what each one needs – the vineyard, like the wine, needs love!
