A renowned Barbaresco from the 12ha Martinenga vineyard - a monopole owned by Marchesi di Grésy since 1797, and one of the zone's most prized vineyard sites.
Fine, gently floral nose with wild cherry and redcurrant fruit. Spicy and lifted with notes of dried herbs. More sour cherry fruit on the palate, which combines richness and structure with dried fruit characters. Fresh acidity gives balance, and the finish is complex, savoury and textured with integrated oak.
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.The Martinenga vineyard is considered by many to be the best single vineyard in Barbaresco. This breathtaking natural amphitheatre surrounding the winery has been exclusively owned by the di Grésy family since 1797. It is here that grapes from each of the estates are taken to be vinified.Alberto di Grésy owns and manages the estate. In 1973 he began production of wines under the di Grésy name - vinifying their own estate grapes rather than selling to other local producers as in the past. His philosophy is simple but effective; to produce wines using the best available technology that respect tradition and promote the character and personality of the terrain and grape variety.
Barbaresco Martinenga takes its name from Marchesi di Grésy's Martinenga vineyard situated in the commune of Barbaresco. This single vineyard (of 11.93ha) has the shape of an amphitheatre, with Asili to the west and Rabaja to the north-east. These south-southwest facing vineyards have a favourable microclimate, which allows the production of high quality grapes even in potentially difficult vintages. The vineyards are situated at 280 metres above sea level, and the soil is calcereous, with blue marl and a small percentage of sand. The vines are trained using the Guyot system and planting density is 3500 to 4500 vines per hectare. Hand-harvested in early October. Ideal yield is no more than 6 tons per hectare.
Vinification on skins - 8-10 days fermentation with floating cap followed by 20-30 days maceration with submerged cap, and daily pumping over. Malolactic fermentation is carried out at controlled temperature following alcoholic fermentation. The wine is aged in 225 litre French oak barriqes for 12 months and then 50 hl Slavonian oak casks for a further 12 months. Further ageing in bottle before release.
Ideal with richly seasoned meats (red or white) or mature cheeses.
2018 Vintage Decanter World Wine Awards 2022 Silver
