Cagliero - Barolo Ravera DOCG 2019

Ruby red with aromas of blackberry, plum and raspberry, followed by subtle spicy notes. Juicy and structured, with fresh tannins, lively acidity and a long, elegant finish.

Beautiful with pasta with ragù, mushrooms, poultry, veal, roasted meat, and semi-hard cheeses. Also excellent to drink on its own. Serve at 16–18 °C.

The Scarzello family has deep roots in Barolo. The winery, which has been in the family for generations, is currently managed with great passion by Federico and his wife Federica, who continue the traditional way of making Barolo according to a family recipe. The wines of Scarzello are therefore a reflection of Barolo itself. Since 1930, the Scarzello family has remained true to their winemaking methods. The Barolos they produce undergo a long maceration and aging in *botte* and are wines intended for the long term.

The cantina is located in the heart of Barolo and has a small production of approximately 30,000 bottles per year; all work in the vineyard and the cellar is carried out by the family itself.

Although Scarzello does not possess the same name recognition as some of the other big names in Barolo, the wines they produce are highly regarded. Their Barolos can be found on the wine lists of renowned restaurants all over the world. The Sarmassa Vigan Merenda comes from the best part of the vineyard of the same name in Barolo. Scarzello stands for quality; in lesser years, the grapes from the Sarmassa vineyard are incorporated into the Comune di Barolo, ensuring that Sarmassa always guarantees a consistently high quality. In any case, they produce very interesting wines, including an enormously accessible Nebbiolo and a complex Barbera that comes from the Paiagallo cru in Barolo and, after wood aging in *botte*, is aged for the final months in amphora.

We feel privileged to be able to offer these beautiful wines exclusively in the Netherlands.

Various vineyards in, among other places, Barolo, Alba, and Sinio.

The wine is traditionally made with long maceration and delicate extraction, followed by aging in large wooden barrels (botte). This gives the Nebbiolo extra depth and roundness, without losing its fresh character.

Although this Langhe Nebbiolo is already smooth and accessible, its structure and traditional aging give it enough strength to continue developing. Now through approximately 5–7 years after the harvest.