Produttore / Producer: Antica Casa Vinicola Scarpa has been producing traditional wines in the Monferrato hills of southeast Piemonte since 1854. But it was Mario Pesce, admired by both Giacosa and Gaja, who made Scarpa’s reputation in the second half of the 20th century. Traditional sometimes means ‘rustic’, but that’s not the case here. A very present gusto della casa (house style) produces elegant wines with arrow-like acidity and well-aged tannins. In the 21st century, Scarpa continues to produce each year small quantities of more than a dozen wines from 10 different grape varieties and to release gradually wines from its ample library of bottles going back to the 1960s.
Vigna / Vineyard: Poderi Bricchi is Scarpa’s 50-hectare estate vineyard area in Castel Rocchero, in the heart of the Monferrato. 27 of the 50 hectares are planted with nine grape varieties that produce 11 wines. (Scarpa also sells off some grapes.) The remaining 23 hectares are forests and fields, which Scarpa deliberately leaves unplanted in order to maintain biodiversity and healthy vineyards. Vineyard treatments are copper and sulfur.
Cantina / Cellar: Fermentation and aging for at least a year in stainless steel tanks, followed by a minimum of six months (and usually much longer) in bottle before release.
Il Vino / The Wine: A wild ride of a wine. Many aromatic red varieties are made into sweet wines, and even the producers who choose to make dry wines from them almost never dare to age them. Expand your horizons.
A Tavola… / At the Table… A classic vino da meditazione. Also experiment with aromatic dishes.
Scarpa Brachetto Secco ‘La Selva di Moirano’
Vigna / Vineyard
Denominazione / Appellation: Vino Rosso.
Nome / Name: Poderi Bricchi, in Castel Rocchero (Monferrato).
Ettari / Hectares: 27 hectares (for all Scarpa wines other than the Nebbioli).
Quota / Altitude: 400 m / 1310 ft.
Suoli / Type of soils: Mostly clay.
Esposizione / Exposure: South.
Vitigni / Varieties: 100% Brachetto.
Età delle viti / Vine age: Planted in 1968.
Allevamento / Trellis system: Guyot.
Data di vendemmia / Harvest date: Early September.
Metodo di vendemmia / Harvest technique: Hand harvested.
Metodo agricolo / Agricultural technique: Lotta integrata (sustainable).
Resa / Yield: 5000-6000 kilograms / hectare.
Cantina / Cellar
Lieviti / Yeasts: Indigenous with pied de cuve and selected yeast in some vintages.
Fermentazione alcolica / Alcoholic fermentation: In stainless steel.
Élevage: In stainless steel, plus at least six months (and usually much longer) in bottle before release.
Chiarificazione, filtrazione / Clarification, filtratration: Yes.
Zolfo / Sulphur: 100 mg/L total, 80-90 mg/L free.
Altri prodotti aggiunti? / Other products added?: No.
Produzione annua / Annual production: 7000 bottles (but not vinified every year).
Gradazione alcolica / Alcoholic %: 13%.
Tappo e bottiglia / Closure and bottle: Natural cork, 750 ml Bordeaux bottle embossed with the Scarpa logo.