Scarpa (Antica Casa Vinicola Scarpa)

Tettimorra Barolo Nebbiolo

9.452 ratings
9.518 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Lamb, Goose, Potato, Baking Spices, Beans & Peas, Hard Cheese, Turkey, Beef, Pasta, Salami & Prosciutto, Tomato-Based, Soft Cheese, Chicken, Veal, White Rice, Herbs, Mushrooms, Pungent Cheese, Pork, Game, Exotic Spices, Chili & Hot Spicy, Duck, Onion, Shallot, Garlic
Top Notes For
David Gissen

Suddenly this is drinking very well. Looking forward to following this for a few years.

Suddenly this is drinking very well. Looking forward to following this for a few years.

2 people found it helpfulJan 3rd, 2016
Mariel Wega

Structure and spice and everything nice. Still young

Structure and spice and everything nice. Still young

Mar 4th, 2016
Tim Parkhouse DWS, CWE

Amazingly fresh & vibrant. Haunting! Hard to beat classic Barolo with age. Chambolle silk meets tar & roses.

Amazingly fresh & vibrant. Haunting! Hard to beat classic Barolo with age. Chambolle silk meets tar & roses.

Jan 26th, 2015
Kathy Morgan

Old School!

Old School!

Jun 4th, 2014
David Gissen

1999 and still young.

1999 and still young.

May 21st, 2014
Dade Thieriot

This ethereal, silky wine was absolutely Burgundian from the moment it was opened--glorious aromas and perfect balance--BRAVISIMO!

This ethereal, silky wine was absolutely Burgundian from the moment it was opened--glorious aromas and perfect balance--BRAVISIMO!

Mar 11th, 2014
Deborah Heath

Transcendent~ refined and well integrated, really a stunning wine

Transcendent~ refined and well integrated, really a stunning wine

Jan 11th, 2014
David Gissen

Baby.

Baby.

Dec 16th, 2013
Beau Carufel

Winemaker/Owner Random Wine Company

9.4

Incredibly good stuff!

Incredibly good stuff!

Oct 26th, 2013
Les Huisman

A nice treat to go with Brasato al Barolo and Polenta. This is in an interesting place. Only just starting to show tertiary notes. Savory and dark, and will be quite rewarding for years to come.

A nice treat to go with Brasato al Barolo and Polenta. This is in an interesting place. Only just starting to show tertiary notes. Savory and dark, and will be quite rewarding for years to come.

Nov 9th, 2015