Scarpa
Verduno Pelaverga 2025
| Denomination | DOC Verduno Pelaverga |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Pelaverga Piccolo di Verduno |
| Aging | At the end of alcoholic fermentation, racking was carried out in steel tanks until the completion of malolactic fermentation and subsequent ageing in steel tanks for 6 months before bottling. |
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1854
- Oenologist: Silvio Trinchero, Gianfranco Cordero
- Bottles produced: 150.000
- Hectares: 32
From founder Antonio Scarpa to Mario Pesce, from Carlo Castino to Silvio Trinchero: style, elegance and longevity have never gone out of fashion. Because Scarpa «knows how to wait» and continues to write a story of greatness.
Our modern vision is simple: to expand our wine heritage to the most prestigious crus of Langhe and Monferrato and continue producing legendary labels. We believe that winemaking goes beyond the product: it is an emotion. That is why we decided to build the Scarpa Villas, offering an immersive experience among vineyards located in UNESCO World Heritage Sites: a place of luxury and relaxation, where the excellence of wine becomes beauty.
Today our goal is to invest in your emotions. Read more
| Name | Scarpa Verduno Pelaverga 2025 |
|---|---|
| Type | Red still |
| Denomination | Verduno Pelaverga DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Pelaverga Piccolo di Verduno |
| Country | Italy |
| Region | Piedmont |
| Vendor | Scarpa |
| Origin | Verduno |
| Climate | Altitude: 350 m. a.s.l. Exposure: South-East. |
| Soil composition | Loose, light-coloured soils, rich in limestone and sand. |
| Yield per hectare | 90 q. |
| Harvest | The grapes were hand-picked at the end September. |
| Wine making | Vinification involved maceration on the skins for 10 days in a steel tank, with 2 manual pump-overs per day. |
| Aging | At the end of alcoholic fermentation, racking was carried out in steel tanks until the completion of malolactic fermentation and subsequent ageing in steel tanks for 6 months before bottling. |
| Total acidity | 5.1 gr/L |
| PH | 3.3 |
| Dry extract | 25.0 gr/L |
| Allergens | Contains sulphites |