Our producers’ wines reflect the authenticity and excellence that comes from generations of experience in the vineyard and in the cellar, together with an unwavering focus on quality.
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Carema

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Carema

Wines

Appellation: Carema DOC

Type: Dry, Red

Blend: 90% Picotendro (Nebbiolo), with the rest Ner d’Ala and Neretto (varies from vintage to vintage, DOC rules require a minimum of 85% Picotendro).

From pergola- and espalier-trained vines in the terraced vineyards with the best exposure. The 2016 was a blend of 90% Nebbiolo “Picotendro” and 10% from the ripest bunches of Ner d’Ala and Neretti. The harvested grapes are allowed to warm under the sun to guarantee rapid fermentation that takes place in both steel and wood. Each vineyard is vinified separately. Maceration lasts 90 days on average. The aging, always separated by vineyard, is done in used wood (500 and 225 liters). The wine is unfined and unfiltered.

They farm organically, and are focused on wine made from native grapes and native yeasts.

Wine Details:

Tasting Notes:
Color: Nebbiolo-red.
Bouquet: Elegant notes of fresh dark cherries, herbs, undergrowth and spice.
Taste: Ethereal yet powerful. Dried cherry with savory herbs and a mineral finish.
Alcohol:  13.5%.
Residual Sugar: < 1g/l.
Total Acidity: 6.38 g/l..
pH: 3.43.
Serving Temperature: 15/16º C (59/61º F). Serve in a large Nebbiolo glass.
Pairing: Pasta with light meat sauce, game dishes, roasted and grilled meat and poultry, beef stews, and hard cheese.
 

Vinyard Notes:
Vineyard location: Carema.
Elevation: 350 mt to 700 mt a.s.l.
Training: Pergola and espalier.
Vine age: From 2 to 70 years.
Process: 100% by hand

Winemaking Notes:
Harvest: Late October.
Fermentation: Crushed by foot and fermented in steel without temperature control.
Maceration: 45 days in 50 hl wooden vats.
Aging: 4 months in steel, 2 years in used cask (barrique and tonneaux).
Bottling: Unfined, unfiltered.
Closure: Parramon Microtech Granulate Corks.
Total sulfur: 58mg/L.