In a Nutshell
A classy Nebbiolo-Barbera blend from the outstanding Marchesi di Gresy estate.
Upfront and perfumed with notes of fresh red fruit and wild plum. On the palate rose petals, violets and red berry fruit characters mingle with cedary, spicy notes. All balanced by tangy yet juicy cherry acidity. Vibrant and elegant with a fine tannic backbone.
The grapes are sourced from south facing vineyards situated in the Barbaresco village. The vineyards have clay calcereous soils and are at an altitude of 250 metres above sea level. Planting density falls between 3500 to 5000 vines per hectare and the vines are trained using the Guyot system. Short cane pruning is carried out in the winter, followed by bud control in spring. Summer procedures involve shoot thinning, leaf plucking and green harvest when necessary. Grapes are hand harvested in early to mid October. Maximum yield is 6 tons per hectare. Manual bunch selection followed by de-stemming and crushing. Inoculated fermentation in stainless steel vats with regular pumping over and occasional delastage. Fermentation temperatures no more than 30 degrees C. Vinification on the skins using floating cap method ensures maximum extraction without losing the elegance of the two grape varieties. The process lasts for 8-10 days and is followed by pressing and natural malolactic fermentation in a warmed environment. The wine is aged in oak for up to 18 months in a combination of French barriques and Slavonian oak casks.
Marchesi di Gresy
Marchesi di Grésy has long been recognised as one of Piemonte’s top producers.
With four separate estates across Langhe and Monferrato – home of Piemonte’s greatest wines -Marchesi di Grésy has 45 hectares of vineyards, with 11 ha dedicated to the production of Nebbiolo for its flagship Barbarescos, Martinenga Camp Gros and Martinenga Gaiun.