Denomination Nebbiolo d'Alba DOC
Region Italy, Piedmont, Cuneo
Variety 100% Nebbiolo
Size 750 ml
Serving temperature 15/16°C, 1 hour in decanter before serving
Pairing for soups, first courses, red and white meats, medium-mature cheeses
Elegant wine which is well-structured and at the same time fine and delicate.
Varietal pale red, with clear-cut aroma of violets, roses and red berries, as well as overtones of the wood it is aged in. Its strong, yet refined character is brought out on the palate, with unobtrusive tannins and an almost sweet finish.
Soil clayey-calcareous, calcareous-siliceous; marl of Diano
Vinification harvested by hand in boxes in October. The grapes are pressed and transferred into temperature-controlled stainless steel tanks. Traditional fermentation with daily pumping of the must over the cap for at least 20/30 days, following which the wine is drawn off into casks of French oak holding 25 hl and/or second/third-fill French oak barriques. The Nebbiolo d’Alba stays here for 12/18 months before being bottled in Bordeaux bottles with natural corks. Cellared for a further 6 months in the bottle prior to release.
Camparo have been dedicated to wine-growing for three generations, and they do it with passion, following a production philosophy that has always been founded on the values of natural management of the soil and the uncompromising wholesomeness of the winemaking process.
At the beginning, in the ‘40s, the wine was sold in bulk, as used to be common practice in those days. Then in the ‘80s Mauro followed in his grandfather’s and father’s footsteps when he took up vinegrowing.
Though he was still young, he was very clear in his mind about what he wanted to do with the family business, and the real story of Camparo can be said to have begun in the ’90s, when Mauro took over the reins of the winery and established its character and philosophy.
First-of-all he started selling the family’s organic wine throughout Italy; then in the mid 90s he broadened the production by purchasing a plot of land in Grinzane Cavour growing Nebbiolo grapes to produce Barolo wine.
The organic process has always been a distinguishing feature of production at Camparo, which followed a natural approach to the land and winemaking before organic even existed as a category.
In the year 2000 Mauro harnessed these intrinsic values by taking the major step of obtaining “organic farming” certification and becoming one of the first in the Langhe to opt for this production philosophy.
A production process which adheres strictly to organic principles and the production of organically-certified wines and hazelnuts means many things: respect for the environment and for the land, a guarantee for the consumer of quality and ethics, and enormous added value for the Camparo brand.