Scarzello - Barbera d'Alba Superiore DOC 2023

Deep ruby red, with aromas of ripe cherry, red fruit, and violets, complemented by spicy notes and a subtle sulfurous minerality. Full and rich, with juicy fruit, fresh acidity, and soft tannins. The finish is long and slightly spicy.

Excellent with pasta arrabbiata, hearty stews, and aged cheeses. Its fresh acidity also makes it particularly well-suited for spicy Eastern dishes. 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.

From old Barbera vines in the Pajagallo and Sarmassa vineyards in Barolo. The limestone and clay-rich soils and low yields ensure concentration, depth, and structure.

After a long skin maceration, the wine matures in large wooden barrels and in amphorae. The short aging period in amphorae contributes to the mineral tension and the slightly earthy and sulfurous character of the wine. Subsequently, the wine continues to mature in the bottle.

A Barbera with plenty of structure and depth, which will continue to develop well. Already drinking beautifully, but will cellar well for approximately 5-8 years after the vintage.