Camparo
Camparo is a five generation family estate nestled in the rolling hills of Diano d'Alba, just south of the city of Alba. The fourth generation, Mauro Drocco, converted the family's vineyards to organics in '90s and was certified in 2000. He practices a holistic approach to farming with the use of multiple cover crops to return nutrients to the soil and improve water retention. They have 5 hectares around their house and winery in Diano d'Alba where they grow a handful of white grapes, dolcetto, barbera, and Langhe Nebbiolo. They also own and farm 2.5 hectares in La Morra, 1 hectare in Barolo, and 1 hectare in Grinzane Cavour.
Their approach to winemaking looks to highlight the beautiful aromatic and textural tones of their unique sites. Fermentation is in stainless steel with pied de cuvee. Aging occurs in a variety of vessels (barriques, tonnaux, 25hl botti) with little to no new oak entering the winery any more. The fines are unfined (vegan), only lightly filtered, and sulfured as necessary. The results are modern depictions of the terroir of Piedmont: elegant, transparent, and pure.
www.camparo.it
Their approach to winemaking looks to highlight the beautiful aromatic and textural tones of their unique sites. Fermentation is in stainless steel with pied de cuvee. Aging occurs in a variety of vessels (barriques, tonnaux, 25hl botti) with little to no new oak entering the winery any more. The fines are unfined (vegan), only lightly filtered, and sulfured as necessary. The results are modern depictions of the terroir of Piedmont: elegant, transparent, and pure.
www.camparo.it
Rosso
50% Dolcetto, 25% Barbera, and 25% Nebbiolo are vinified separately in stainless steal with 15 to 30 days of maceration depending on the variety. The Dolcetto remains in stainless steel while the Barbera and Nebbiolo are transferred to used French barrique and cask for 12 months. After final blending, the wines rest for 6 months in stainless steel.
50% Dolcetto, 25% Barbera, and 25% Nebbiolo are vinified separately in stainless steal with 15 to 30 days of maceration depending on the variety. The Dolcetto remains in stainless steel while the Barbera and Nebbiolo are transferred to used French barrique and cask for 12 months. After final blending, the wines rest for 6 months in stainless steel.
Dolcetto Diano d'Alba
From the Sorì Bric del Camparo located adjacent to the winery, this 100% Dolcetto come from 30-40 year old vines grown on a mix of calcareous clay and sand. The wine ferments in stainless steel with daily pumpovers. After pressing, it rests in stainless for 3 to 6 months before being bottled.
From the Sorì Bric del Camparo located adjacent to the winery, this 100% Dolcetto come from 30-40 year old vines grown on a mix of calcareous clay and sand. The wine ferments in stainless steel with daily pumpovers. After pressing, it rests in stainless for 3 to 6 months before being bottled.
Nebbiolo d'Alba
From vines aged 20-50 years, this 100% Nebbiolo is harvested in October. Fermented in stainless steel with 20-30 days on the skins and daily pumpovers, the wine then ages in a combination of used French barrique and 25hl casks for 12-18 months. After bottling, the wine is cellared at the estate for a further 12 months.
From vines aged 20-50 years, this 100% Nebbiolo is harvested in October. Fermented in stainless steel with 20-30 days on the skins and daily pumpovers, the wine then ages in a combination of used French barrique and 25hl casks for 12-18 months. After bottling, the wine is cellared at the estate for a further 12 months.
Barolo 'Boiolo'
The single vineyard Boiolo in the village of La Morra is a beautiful south-east facing amphitheater vineyard that epitomizes the great sites of Barolo. At an elevation of 250m, the vines are planted on calcareous clay and sandy soils and range in age from 20 to 50 years old. Fermentation and maceration occur in stainless steel with daily pumpovers, occasional punch downs, and a submerged cap. The wine matures for 2 years exclusively in 25hl oak casks to retain its purity. After bottling, it is cellared at the estate for a further 12 months before release.
The single vineyard Boiolo in the village of La Morra is a beautiful south-east facing amphitheater vineyard that epitomizes the great sites of Barolo. At an elevation of 250m, the vines are planted on calcareous clay and sandy soils and range in age from 20 to 50 years old. Fermentation and maceration occur in stainless steel with daily pumpovers, occasional punch downs, and a submerged cap. The wine matures for 2 years exclusively in 25hl oak casks to retain its purity. After bottling, it is cellared at the estate for a further 12 months before release.