The pride of our house, Camp Gros, has been produced since 1978 and only in the best vintages.
It is made from a special selection of grapes coming from a small part of the Martinenga vineyard near Rabajà.
This site offers the very best in terms of terrain, exposure and micro climate: factors of great importance that are transferred into this wine, giving us a product that takes on all the characteristics of a great Barbaresco with the greatest level of harmony.
A wine with great potential for aging, is particularly well suited to wild game, or other important main courses as well as aged cheeses.
Type of wine:
Position of the vineyards:
Situated in the Commune of Barbaresco at Martinenga, south facing exposure at 280 m a.s.l., Camp Gros Martinenga Barbaresco takes its name from the vineyards.
Vinification on skins: 8/10 days fermentation with floating cap followed by 5/10 days fermentation with submerged cap. Daily pumping over. Malolactic fermentation is carried out in full at a controlled temperature after the alcoholic fermentation.
To be drunk with:
An ideal wine to be drunk with red and white meats or with mature cheeses.
Colour: brilliant, garnet red with orange reflections
Bouquet: intense and harmonious, reminiscent of wild wood berries, sour black cherry, plums and hay
Taste: full, harmonious, with pleasant and persistent aftertaste.
Technical data for the 2008 vintage:
Alcohol: 14,5% alc./vol.
Total acidity: 6,11 g/l in tartaric acid
Residual sugar: dry
Ageing: in French barriques during the first six months, then in Slavonian oak casks of 12,5 hl for 24 months and matured in the bottle for 15 months
Type of bottle: bordolese verde antico
Estimated life: 20/25 years
This robust red wine made from the Nebbiolo grape in the Piedmont region of Italy is full bodied, high in tannins, acidity, and alcohol. Aromas are suggestive of tar, violets, roses, strawberries, even truffles. Very similar to, if a little less full-bodied than, Barolo, it traditionally needs to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.