Barbera Wine Series: Barbera pairing – BBQ wine

In Europe and North America, this weekend kicks off summer, so it’s time to start thinking about BBQ wine! Did you know BBQ is a perfect barbera pairing? 

Barbera pairing: 

As we’ve talked about in our recent posts, the barbera grape has high acidity levels and low tannins for bright, freshness and ripe, vibrant fruits on the palate. With that mouth watering acidity and fruit flavors, barbera is great BBQ wine. 

Consider the variation in the taste profile of Piedmont’s prominent barbera styles

  • More rustic Barbera d’Asti wines show lively femininity, intensity, complexity, and dark fruits. These wines benefit from cellaring, particularly when aged in wood, which builds up structure and tannins. 
  • From the Langhe, Barbera d’Alba wines show lower acidity with more finesse and elegance with floral notes of violet and darker fruits. 

BBQ wine pairing: 

For a magical barbera pairing, get some smoke and char going. That palate-cleansing acidity we mentioned matches perfectly with heat, fat, and complex flavors of a good barbecue sauce or dry rub. 

For a younger drinking, steel-aged barbera pairing, go with lighter grilled foods like:

  • chicken
  • rabbit (traditional in Piedmont)
  • sausage

For more complex, aged barbera wines and / or ones with wood aging, those are great BBQ wines to pair with richer red meats.   

Don’t forget grilled fish! Give salmon or a cod a try on the grill. Fatty fish make great a barbera pairing and add in a little roast pepper for texture and complexity – skip the fish all together for a vegetarian BBQ pairing

Check out our recent piece with a BBQ lamb recipe from our friends at Trattoria Bercau in the Barolo wine making area of Verduno!

BONUS BBQ WINE PAIRING: PELAVERGA!

We love Pelaverga di Verduno and it also makes for a great BBQ wine pairing. A light red that is indigenous to the Barolo winemaking area of Verduno, the grape is only grown in its place of origin.

Pelaverga is a light red with bright red fruits and white pepper notes, making it a great meats and BBQ match. Scarpa is excited to announce the launch of it’s first pelaverga bottling with the 2020 vintage.

If you are ready for a trip Barolo (and, who isn’t?), see the grapes in living color when you stay at our holiday villa, The Monvigliero Vineyard Villas. Each of the our villas is equipped with a BBQ and indoor, find a fully stocked temperature-controlled wine cabinet to try various BBQ wine pairings.

And, share your favorite bbq pairing recipes below! 

A look at sustainability in wine from around the world

Another sustainability update from Scarpa General Manager Riikka Sukula.

One big part of being and becoming more sustainable is sharing data, knowledge, opinions, learnings, and excitement for your progress. But don’t forget to also share challenges, disappointments, and mistakes.

Transparency and traceability as guiding principles

Transparency and traceability allow us to help each other as we collectively work toward the United Nations Sustainable Development Goals 2030, something I outlined in our first post on Scarpa’s commitment to sustainability.

Recently, I had an opportunity to engage in information sharing with fellow wine producers and American thought leaders.

Organized by the Vini del Piemonte marketing consortium and hosted by talented  California-based wine professional, Deborah Parker Wong, the group convened for a series of virtual round table discussions, sharing sustainability experiences – successes, failures, and learnings. Forums like these help us learn from each other and work together on this important cause.

Follow our Oenologist Silvio Trinchero on Instagram for ongoing updates in the vineyards and the cellar.
Photo credit: Silvio Trinchero, @motoenologo.

What did the sustainability in wine round table series cover?

Hard core enthusiasts, pour yourself a glass of wine and listen to the conversations: Leader Roundtable with Deborah Parker Wong.

If you don’t have the time to listen to the full one-hour conversation, here’s my recap of the climate change and sustainability topic.

Takeaways:

Action!

Overall, wineries are already doing a great deal to combat climate change and many have more sustainability plans in place for the future. It is encouraging to see such breadth and depth of the efforts being taken by producers. I am also happy to see Scarpa in good company with our holistic approach to sustainability in wine.

Wine and viticulture has such an importance in the Italian agro-economy today, (viticulture has a 13% impact on the overall Italian economy and over 20% in Piedmont (source) that only with an open mind,vigorous learning, and sharing with others can we accelerate the process of becoming sustainable.

Scarpa’s Sustainability Plan: 

  • Scarpa’s sustainability plan is now visible here.
  • The dashboard to the ESG Impacts are here
  • The SDG Performance is visualized here

As this year is the first that we did a comprehensive written plan of the prioritized actions – results will start to show in only a few months after we have our baseline data.

Communication!

Both producers and participating journalists, teachers and opinion leaders shared that the consumer intelligence on sustainability matters has elevated significantly in recent years. Consumers are thirsty for knowledge and understanding of everything related to viticulture and the wine making process, not just for the high quality of the product itself.

Piedmont can have a special role in spreading that word – learn more, teach more, engage the consumer more and communicate more. The topic is complex and can be difficult to simplify, but certainly worth talking about!

Courage and determination!

In the Round Table discussions, I was particularly impressed by the courage the producers showed in sharing their best practices as well as the challenges confronted. It’s hard, but so important to talk about difficult and complex issues.

Acknowledging that one must take action to combat climate change with small steps every day and trying new things, technologies and new ways of thinking even when there is no certainty of immediate results.

How sustainable was your last glass of wine? And how do you know?

Share your views and ideas on sustainability by leaving a comment below or join the conversation on our Facebook page.

Vineyard Update:

Significantly less nottue (gray worms) this year compared to 2020 and no frost damages over our vineyards from the cold front that hit 7th-9th of April. We continue to look positively ahead to a great 2021 vintage. Follow updates on Instagram, @scarpawine.

Italian Easter Traditions from Piedmont

Easter is one of our favorite times in the Langhe. Vibrant spring colors pop, buds break in the vineyards, and all that delicious Easter wine and food!

To bring some of Piedmont’s Italian Easter traditions to you, we visited with one of the area’s most popular eateries, Trattoria Bercau in Verduno.

Lunch or dinner, week day or weekend, this rustic, local’s favorite is always packed. We are particularly lucky with Bercau a quick (car or bike) ride away from our Barolo holiday villas, The Monvigliero Vineyard Villas. Like for our Villa’s staff, it is a favorite with our guests. 

When you visit the area, book a table to try Bercau in-person. We suggest a Sunday lunch to spend the afternoon grazing on traditional food and sipping on local wine. Don’t plan on a big dinner as you won’t need it. 

Piedmont’s Special Easter Lamb with Recipe  

Bercau’s owner and chef, Gianni, shares his favorite Easter recipe: Sambucano lamb al forno. Try it at home with wine pairings below. 

Piedmont’s Sambucano Lamb

Gianni explains that Sambucano lamb has nothing to do with Sambuca liquor; it is a distinct Piemontese lamb breed – like Tuscany’s Chianina beef or Piedmont’s Fassona veal. The breed orginates from the tiny Cuneo town of Sambuco, home to about 87 inhabitants. 

Gianni explains that he selects all the ingredients he uses at home and at Bercau for the quality of raw materials. In the kitchen, he works with the ingredients as little as possible.

I prefer animals that roam freely in the outdoors or completely wild.

Gianni, Trattoria Bercau
Gianni and staff, Trattoria Bercau. Verduno, Barolo, Piedmont, Italy.

Gianni’s Sambucano lamb recipe: 

Prep the meat:

  • Step 1: Prepare a pesto with thyme (substitute with other herbs as needed), garlic, and extra virgin olive oil (no other spices). 
  • Step 2: Massage the entire surface of the meat. 
  • Step 3: Add salt and pepper. 

Cooking: 

Gianni recommends simple oven roasting, but notes that cooking over an open fire works as well. 

  • Open fire: Cook slowly for 2.5 to 3 hours; manually turn frequently or with a rotisserie if you have one.
  • In the oven: 
    • Cook for 1.5 to 2 hours at a low temperature 120°C / 248°F-140°C / 284°F degrees.
    • To crisp up the skin (while keeping the meat deliciously tender), bring the temperature up to 280°C / 536°F degrees and cook for the last 10-15 minutes. 

Contorni (side dish in Italian)

Prepare tasty roasted vegetables with peppers, fennel, onions, a little garlic, and plenty of herbs – fresh if you’ve got them! Roast slowly in the oven or on the stove top over medium heat. For an extra bite, add capers and peperoncino (vary the amount to your heat preference).

More Italian Easter Favorites from Gianni 

For dolce, you’ll find the Colomba di Pasqua on nearly every Easter menu in Italy. In Italian, colomba means dove, the universal symbl of peace. 

This traditional dessert is a rich, fluffy cake made with the best quality flour, farm-fresh eggs, sugar, butter, natural yeast (30-hour rise). After rising, it is baked into its dove shape, then topped with pearls of sugar and almonds. 

While Sunday’s Easter meal is a grand tradition all over the world, maybe Italy’s favorite Easter meal is Monday’s Pasquetta when everyone fires up the barbecue and gathers for another day of feasting. For this, Gianni loves ribs. Besides pork ribs, he tries different lamb cuts as well as tagliata di Fassona.

Pasquetta, Easter Monday, is a popular barbecue day across Italy.

Gianni notes that while barbecue is not the typical way of cooking in Piedmont (that being stewing), it is something the Piemontese do well by using the most important meat cuts to make it extra special.

If you make it to the area for Easter, dine at Bercau. They offer a fixed menu with a variety of hot and cold antipasti, a couple pasta dishes, risotto, and lamb followed by their artisan Colomba. The Colomba as well as giant chocolate eggs are shared amongst guests and tables as a symbol of luck and good things the rest of the year.

Easter Wine Pairing

Of course, it depends on what you cook, but Gianni recommends the following Easter wine pairings: 

  • Meat: Definitely a red wine. 
    • Gianni suggests nebbiolo – a nice Barolo, Barbaresco or Langhe Nebbiolo. 
    • Barbecue: A great pair with barbera goes perfectly thanks to its tantalizing acidity and bright fruits. 
    • Pelaverga: Indigenous to Verduno, a light red with bright red fruits and white pepper notes, making it a great pair with meats and barbecue. 
  • Vegetables and fish: Gianni suggests a fruity favorita, a timorasso aged about 5 years or even a vermentino from the neighboring region of Liguria.

Trattoria Bercau

Trattoria Bercau is a family-style restaurant with a heart as big as its seemingly endless menu. Reservations recommended for lunch or dinner, week day or weekend.

Let us know your favorite Easter wine below!

Buona Pasqua a tutti!

Finansavisen: Scarpa’s Barbaresco Tettineive among Piedmont wines with top aging potential

Publication: Finansavisen

Wine Writer: Torgeir Kveim Sti

Scarpa Barbaresco DOCG Tettineive 2017 named among the top wines with the greatest potential for aging by Norway’s Finansavisen.

In Norway, Scarpa wines are imported by Moestue Grape Selections.

For more on Scarpa and their portfolio in Norway, follow them on Instagram, Facebook, and Twitter.

Bergensavisen: Scarpa’s I Bricchi named top value-for-money

Publication: Bergensavisen

Wine Writer: Per Haukaas

Norwegians know best!

Scarpa’s I Bricchi Barbera d’Asti 2015 named a top ‘Friday wine buy’, getting 6 out of 6 points on value-for-money.  We may be a little biased, but couldn’t agree more.

In Norway, Scarpa wines are imported by Moestue Grape Selections.

For more on Scarpa and their portfolio in Norway, follow them on Instagram, Facebook, and Twitter.

Barbera Wine Series: Barbera d’Asti, the top Monferrato wine

Ready to get deeper into your barbera wine education? Next up: your guide to the top Monferrato wine, Barbera d’Asti. We’ve got all you need to know about styles, production, and Barbera d’Asti wine DOCG requirements. 

In our first piece on barbera wine, we took a broad look at the barbera grape and the resulting wine. Now, let’s focus a little more closely on its land of origin: the Monferrato wine region. 

The Monferrato in Northern Italy’s Piedmont region sits about 60 km (37 miles) east of Turin and 100 km (62 miles) south-west from Milan. It’s on the right bank of the River Po where the river runs at the foot of the Monferrato hills. 

Scarpa Winery: A Monferrato Wine Pioneer

The historic Scarpa winery is located in southwestern Piedmont, producing traditional wines from the area’s indigenous grape varieties – from barbera and nebbiolo to lesser-known varieties like freisa and brachetto. Since the 1900s, Scarpa’s traditional wine making approach has been anchored in a deep respect for its land and terroir. The magic in these wines happens in the vineyards – not the cellar. Scarpa produces the most important wines of the area, cultivated from the best vineyard sites. The winery adheres to strict sustainable farming practices, giving the Scarpa wines natural balance and harmony.

To read more about Scarpa’s commitment to Sustainability in wine.
Click here.

The Monferrato wine region

With an average of 2000 hours (nearly 84 days) of sun annually, combined with a gentle, mild, and dry climate the Monferrato wine region is optimal for grape cultivation. Recordings of the grape date back to the 16th century. 

While there are a few main elements, soil is the primary component that dictates Barbera d’Asti wine styles. The northern territory’s more calcareous soils gives these Barbera d’Asti wines deeper color and more power. Monferrato’s south has sandier soil, making lighter and easier drinking Barbera d’Asti wines. 

 Barbera d’Asti: What is the ‘d’Asti meaning?”

The ‘d’asti’ meaning simply tells you that the grapes are grown and the wine is produced in the hilly area of the province of Asti (67 municipalities) and Alessandria (51 municipalities).

The d’Asti meaning took on a greater significance in 1970 with the granting of DOC status. That was further elevated in 2008 when Barbera d’Asti wines were granted DOCG status. 

 Barbera d’Asti wine: Understanding the label

In Italy, DOCG status is coveted, branding it one of Italy’s best wines. While to most wine lovers the DOCG fascetta represents best in class, for wine producers it means a whole set of rules and regulations to ensure that the labels that bear the varietal or regional name are adhering to the strictest of protocols. Why? To ensure quality.

So, let’s try to break it down.

Our Barbera D’Asti DOCG visual above gives you the technical details. But, let’s briefly summarize what exactly is in your glass.

  • Barbera d’Asti DOCG and Barbera d’Asti DOCG Superiore may use a single vineyard or vigna name on the label to recognize a specific subzone or top cru. 
  • Barbera d’Asti DOCG Superiore requires at least 6 months of wood aging. The thing to note here is that the practice is used for juice with more potential for complexity (older vines, grapes grown in more calcareous soil, etc). The wood aging – type is at the discretion of the producer (barrel, tonneaux, botti grande) – builds up tannin and structure. 
  • Fresh, younger drinking steel-aged Barbera d’Asti wines (solo acciaio) require a minimum of 4 months cellar aging. You will never find a steel-aged Barbera d’Asti wine labeled Superiore. Don’t be fooled by the lack of wood. Well grown steel-aged Barbera d’Asti wines can last up to 8 years giving ethereal beauty and depth. In fact, Scarpa’s steel-aged Casa Scarpa Barbera d’Asti DOCG doesn’t even release until two years after harvest and ages with beautiful elegant notes. 
  • Barbera d’Asti DOCG requirements dictate 90 percent use of barbera grapes with 10 percent non-aromatic red wine grapes allowed. However, today most producers use 100 percent barbera grapes.

More to come, but check out our break down of Scarpa’s three Barbera d’Asti wines. And, don’t miss our video series with Scarpa Winemaker Silvio Trinchero:

Try our barbera wines and more in the tasting room (now open; check out details for safety regulations – appointments required) or order some from our online wine shop.

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Got specific barbera wine questions? Let us know!

Barbera Wine Series: Get to know one of the Best Italian Wines

If you like Scarpa, chances are you are a barbera wine drinker. Since its our specialty, let’s explore the grape starting with a proper introduction.

Ready to learn about barbera wine?

We’ve put together a series to explore this robust, tantalizing Italian red wine. This post covers:

  • the barbera grape,
  • origin and history,
  • grape and wine characteristics,
  • food and wine pairings and consideration.

What is Barbera? A snapshot of one of the best Italian wines 

Barbera is indigenous to Italy’s north, specifically the Monferrato wine region in southwestern Piedmont with recordings of the grape dating back to the 16th century. 

While Barbera grapes are first noted in the Monferrato, they have no genetic relation to the primary Piedmont red grapes of dolcetto and nebbiolo. Ampelographer Pierre Viala, speculates that barbera comes from Oltrepò Pavese in Italy’s Lombardy region. 

Where is the Monferrato Wine Region? 

Situated in Italy’s north-west Piedmont region, the Monferrato wine region spans the provinces of Asti and Alessandria. It’s about 60 km (37 miles) east of Turin and a 100 km (62 miles) south-west of Milan on the right bank of the River Po, which runs at the foot of the Monferrato hills.

Barbera Grapes: The Facts

  • The Vines: Barbera is the most widespread red grape variety cultivated in the Piedmont region covering approximately 30 percent of its 43000 hectares of vines. 
  • Barbera Grapes: The grape is highly adaptable and relatively heat tolerant making it popular in New World wine regions as well as Italy (more below). 
  • Taste Profile: High acidity in the barbera grape gives the wines a bright, fresh taste profile showing ripe, vibrant fruits, and very little tannins. 
  • Ageability: Acidity is a component of ageability making barbera wines cellar-worthy. However, since young barbera wine drinks so easily many don’t even think to let it hold.

Types of Barbera Wine

In general, barbera in Italy is a still, single-variety wine. However usage varies across the country and the world. As a blending grape, it lends acidity and color. In addition, some great metodo classico sparkling variations exist in the Monferrato as well as the Langhe. In the past, frizzante versions were also widely produced and consumed as a traditionally low cost wine. 

The two best known wines produced with the barbera grape are from Alba and Asti in the Piedmont wine region. These neighboring areas have a handful of different styles and production methods for this Italian red wine favorite. However, the differences  can be generalized as follows:  

  • Barbera d’Asti wines tend to be more rustic, showing lively femininity, intensity, complexity, and dark fruits. These wines benefit from cellaring, particularly when aged in wood, which builds up structure and tannins. 
  • Barbera d’Alba wines have lower acidity, more finesse and elegance, and show floral notes like violet and darker fruits. 

Barbera wines outside Piedmont and the Monferrato wine region: In Italy a small amount of barbera wine can be found in the Italian wine regions of Emilia-Romagna, Puglia, Lombardy, and Sardinia.

As noted, warmer New World regions have taken a shine to it, using it in different ways:  

  • South Australia producing varietal wines. 
  • Argentina using it as a blending grape.  
  • California’s Central Valley using barbera wine grapes for bulk production.
  • California’s Sierra Foothills making oaked varietal barbera wines.

Barbera food pairing: 

The food-friendly acidity of barbera makes it popular for a wide range of dishes – traditional Italian and a vast range of international cuisines. We’ll get more into that as well as provide recipes to try at home. But, some barbera pairing favorites at Scarpa include: 

  • Fresh-dough pasta: be it tajarin or tagliatelle, egg-based is traditional. Serve with a bolognese sauce or any type of meat or vegetarian ragu 
  • Risotto: especially truffles, pumpkin, roasted carrot or a risotto al barbera
  • Charcuterie and cheeses: Get creative! If you are in the region, try some Castelmagno.
  • Barbecue: Smoke and char is magic with barbera wines. The palate-cleansing acidity is a perfect match for the heat, fat, and complex flavors of a good barbecue sauce or dry rub. A younger drinking, steel-aged barbera pairing is great with lighter grilled foods – think chicken, rabbit (traditional in Piedmont), and sausage. For richer red meats, try a barbera with a little age and some wood aging.   
  • Fatty fish: Not many people think of it, but oily, fatty fish are great barbera pairing thanks to the acidity. Think salmon or cod. 
  • Vegetarian ideas: Melanzane al parmigiano and dry curries make great vegetarian favorites for the fruity barbera pairing.

Visit us!

Piedmont is Zona Gialla, so join us to explore our barbera wines.

Click for more on our COVID protocol and to schedule your visit.

Got any questions on barbera grapes and wine? Drop us a note below! 

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Coming up next in our Barbera Wine Series: Piedmont styles and production methods, plus a breakdown of DOCG aging requirements . 

Scarpa takes on sustainability in wine

Today’s post is by Scarpa General Manager Riikka Sukula. When she started in 2017, her primary goal was to preserve the ‘what’ that makes our historical Nizza Monferrato winery so special, while implementing practices to turn it into a sustainable winery to keep Scarpa’s legacy alive for generations to come. She shares updates on our efforts to position Scarpa as a leading sustainable winery in the Piedmont wine region — and perhaps the whole of Italy when she’s done. 

Riikka Sukula, Scarpa Winery

I’m excited to share our sustainability in wine efforts here at Scarpa, something I’ve woven into every initiative during my tenure here. 

But let me back-up. Practicing environmental responsibility is something I’ve always made a part of my 30-year career. My one stumbling block: I am terrible at monitoring and measuring the impact of my work. 

So, part of the reason for this post is to keep myself accountable by: 

  • Introducing Scarpa’s sustainability in wine efforts, 
  • providing an overview of initiatives to-date, and 
  • commiting to ongoing updates.

We start more formally in early February with the release of the Scarpa: Sustainability in Wine Action Plan – complete with quantifiable measurements and results (because you can’t manage what you don’t measure!) In addition, we’ll share the great SDG Monitor tool we’re using. 

Join us in the journey: Review the report, follow our work here by subscribing to the blog and on our social media channels (Instagram, Facebook), and if you have ideas on ways to work together, please let us know! 

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Starting at the top: Scarpa’s Sustainability in wine goals

To begin – and how I was able to focus the work – I used the United Nations Sustainable Development Goals (UNSDG) 2030 as the benchmark for our efforts. 

Why the United Nations goals?

The UNSDG goals, written from a country and UN perspective, may seem utterly distant to a small business. But, I firmly believe that meeting them is everyone’s responsibility – from wine grower to producer to wine retailer to the end-user.

The way I see it, the UN did the heavy lifting by identifying what we need to accomplish for humanity and the planet. As a business and a consumer, we simply work them into our plans to affect change – for me, that’s the fun part!

Getting the job done: Sustainability in wine

Small and medium-sized businesses are the actual implementers of the actions. So, just by thinking about our role expands our mind to consider how we can identify the low hanging fruit that makes a lasting impact on environmental, social, and governance issues. 

Sustainability actions cannot alone be certification driven or, for example, just a need to conduct a 56 000€ carbon footprint calculation offer like I received recently for Scarpa. We must shift to an all actions matter mentality. 

Scarpa’s ‘sustainable winery’ work spans cellar to vineyards, including: 

  • Enhanced vineyard sustainability efforts 
  • Complete winery renovatio

Sustainability in Wine: The Vineyards

  • We continue to increase our cultivation area under organic farming practices and increasing the well-being of the ecosystem with an under cover crop mix of 15 different herbs, flowers, and grasses, generating wider biodiversity. 
  • To support diversity, we’ve expanded our cultivation beyond wine to hazelnut and lavender. In addition, spending more time on forest care yields great benefits to the ecosystem. 
  • We introduced a weather monitoring system that shares data across an open network with neighboring producers – they see our conditions and we access theirs. This practice gives us a clearer picture of the area’s microclimate conditions – rainfall, wind, and temperature fluctuations.
  • We’ve over-crafted and planted only autochthonous varietals, including the launch of timorasso (first vintage: 2018) and pelaverga uncorks in 2021 (first vintage: 2020). We have a deep respect and appreciation for these wines as part of the area’s viticultural heritage and vast authenticity. Riikka reminds us regularly that keeping these lesser known varieties alive is yet another reason we must work to combat rising temperatures. 
  • We collect and reuse rainwater wherever possible; washing our tractors, lawn irrigation, etc.

Sustainability in Wine: Winery Renovations

  • Reduce and recycle, the underlying idea for the long overdue massive renovation of the Scarpa cellar. The purpose: more space and better working conditions to ensure quality products. 
  • The building needed to be reinforced structurally, which was no easy task. The Nizza Monferrato soil doesn’t provide a solution for geothermal heating and cooling systems, so we had to adapt, but were successful in creating an energy efficient operation method for winemaking while also generating sustainable heating and air-conditioning in the tasting-room and the attic event space. 
  • We reused old botti (wine barrels) to create gorgeous tasting room furniture and bottle library dividers; designed and built by a local carpenter. 
  • Winelover and artist Diane Bauer – indigenous to the United States, but spent years in Piedmont – created the Scarpa Tasting Room table ware and in the event space we have beautiful collection of vintage tableware. 
  • On glassware, compromise is not an option; Zalto glasses complete our tabletops.

All companies that worked for us during the renovations were local and we used mainly Italian or Piedmont-based designers in our interior design. The lone exception was the tasting room chairs were selected from young designers from Bosnia called Zanat, known and valued for sustainability and social responsibility.

We collaborate and provide opportunities to young people through our internship programs with Pollenzo Gastronomic University, Institute Superiore di Sant’Anna of Pisa, and University of Turin Scuola Enologica as well as North-eastern University of Boston. Student projects vary from a feasibility study of non-alcoholic wine to market research and hospitality development and production processes. 

Looking forward

Now into 2021, with the renovations over, we are at a great moment to improve on these many small but impactful things to continue to advance towards a sustainable future. 

Join us as we introduce them. And, join us in making the commitment to sustainability by sharing your commitment in the comments below.

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Siamo Aperti: The Scarpa Tasting Room re-opens!

Cari Amici, the tasting room is open!

On Sunday 13 December 2020, the Piedmont region was downgraded to zona giallo, allowing restaurants, bars, and tasting rooms (among other store fronts) to service guests again.

Come by to stock up for your holiday wine needs and / or just for a visit and to taste through.

We offer a variety of tasting options and can create custom programs, based on your interest and knowledge level.

In Italy’s Yellow Zone, please note our tasting room policy:

  • Reservations for all visits,
  • Up to four people per tasting,
  • Masks required in the tasting room and cellar, can be removed during the tasting itself,
  • One-meter distance REQUIRED at all times,
  • Open daily, 9 to 18:00 / 6 p.m.

To book your visit, email ciao@scarpawine.com or call +39 3346488177. For ongoing updates and special offers, follow us on Facebook and Instagram.

Scarpa Winery, Via Montegrappa, 6, 14049 Nizza Monferrato AT