Scarpa 'Briccomora', Barbera d'Asti DOCG, Italy

Fresh, vivid, and unmistakably Barbera, 2024 Scarpa 'Briccomora' captures the energetic side of one of Piedmont's historic red varieties. Made entirely from Barbera grown at Scarpa's I Bricchi estate, the wine comes from elevated vineyards between Castel Rocchero and Acqui Terme, where predominantly clay soils gain a sandy component toward the highest sections. Fermentation and aging take place entirely in stainless steel, preserving the variety's bright red fruit, naturally lively acidity, and supple structure without the imprint of oak.

Product Details:

• Enologist: Silvio Trinchero
• Grapes: 100% Barbera
• Vineyard Source: I Bricchi estate
• Soils: Predominantly clay with sandy components in the higher part of the vineyard
• Vineyard Elevation: Approximately 350 to over 400 meters
• Exposure: Predominantly southwest
• Vinification: Stainless steel tanks
• Maceration: 12 days on the skins
• Extraction: Two manual pump-overs per day
• Malolactic Fermentation: Completed in stainless steel
• Aging: 12 months in stainless steel
• ABV: 13.5%

Sensory Description:

Deep ruby in color, Briccomora opens with vivid red fruit, particularly sour cherry and plum, accompanied by a subtle herbaceous nuance. The palate is medium-bodied and driven by Barbera's naturally lively acidity, giving the ripe fruit freshness and definition. Tannins are moderate rather than imposing, allowing the wine to remain supple and approachable while retaining enough structure for development. The stainless-steel élevage keeps the profile clean and fruit-focused, with cherry, plum, savory herbs, and refreshing acidity carrying through the persistent finish.

Winemaker's Background:

Scarpa was founded in Nizza Monferrato in 1900 by Antonio Scarpa, who recognized the potential of Monferrato and particularly Barbera at a time when the variety was often regarded primarily as an everyday wine. In 1949, Antonio entrusted the winery to Mario Pesce, whose experience in Burgundy and Alsace helped establish Scarpa's enduring philosophy of careful vineyard selection, separate vinifications, patience, and wines capable of aging. The acquisition of the 25-hectare I Bricchi estate in 1969 gave the winery an important contiguous vineyard holding between Castel Rocchero and Acqui Terme and became central to its work with Barbera. Today Scarpa continues this tradition under CEO Davide Champion, with enologist Silvio Trinchero overseeing the wines since 2007. Within Scarpa's range of increasingly structured Barbera expressions, Briccomora is deliberately positioned toward freshness and immediacy, offering a direct introduction to the grape and the Monferrato landscape.

Serving Suggestions:

Serve at approximately 15 to 17 degrees Celsius in a medium-sized red wine glass. Its combination of vivid acidity, red fruit, and moderate tannins makes it particularly versatile at the table. Pair with tajarin and meat ragù, tomato-based pasta, grilled meats, barbecue, roasted vegetables, hearty soups, chicken salad, salumi, or semi-firm cheeses. The wine is approachable in its youth but has sufficient acidity and structure to develop further with bottle age.