92-Points by Wine Enthusiast.
Casa Scapra shows that sticking to tradition pays off. This tart and zingy Barbera opens with aromas of cranberry and sour cherry mixed with purple flowers and wild herbs. The palate is energetic with mixed red berries, savory spice and crushed stone all being lifted by the crunch and acidity on the finish.
Blend: 100% Barbera
 
Winemaker Notes
The Barbera grapes grown in the Barolo area give full structure. This is a refreshing, zingy Barbera with endless food pairing possibilities, including antipasti, salumi, vegetables, and pasta dishes with or without tomato sauce.
 
Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.
Scarpa is a Barbera icon, producing traditional wines in the Monferrato hills of southeast Piemonte since the 1850s. Fast-forward to the mid-20th century and enter Mario Pesce, who elevated Scarpa's style into one of supreme elegance. The current release of the entry-level "Casa Scarpa" Barbera is everything we love about this grape — a kaleidoscope of dark red fruits and the sweet-and-sour tang. This is the antithesis of muscular, ultra ripe Barbera. Put a chill on it and fall for the pretty side of Barbera, all over again.
Friendly and approachable, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera; those from Asti and Alba garner the most praise. Barbera actually can adapt to many climates and enjoys success in some New World regions. Somm Secret—In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound and in fact most Piedmontese producers today produce both styles.