Production

Produced from 11 hectares of Nebbiolo grapes, cultivated on di Gresy's Martinenga estate in the Barbaresco village. The vineyards have a south westerly aspect and are at an altitude of 280 metres above sea level. The soil is calcereous with a small percentage of sand. Vines are trained using the Guyot system and planting density falls between 3,000 to 4,500 vines per hectare. Short cane pruning is carried out in winter, followed by bud control in spring. Summer sees shoot thinning, leaf plucking and green harvesting when necessary. Grapes are hand harvested in early October and the ideal yearly yield is no more than 6.5 tons per hectare. Grapes are destemmed and crushed before maceration on skins (submerged cap) for 6 to 7 days at a controlled temperature of 27 to 29 degrees C. Alcoholic fermentation is followed by pressing and malolactic fermentation in a temperature controlled environment. The wine remains in stainless steel until it is bottled in early spring.

Tasting notes

Vibrant aromas of strawberry, redcurrants and rose petals combine with warm spicy notes. Crushed wild berry fruit on the palate with fresh acidity, smoky notes and fine tannins all combine to create this classic youthful style of Nebbiolo.

Food match

Ideal with roast lamb and robust meat stews.