Marchesi di Grésy Langhe Nebbiolo Martinenga

A benchmark example of young unoaked Nebbiolo from the famous Martinenga vineyard.
Country, Region: Italy, Piemonte
Grape: Nebbiolo
Vintage: 2021
ABV: 14%
Food friend: Lamb
£29.50 Single bottle
Qty:
Tasting Notes
Producer details
In the vineyard
In the winery
Food Recommendations
 

Vibrant aromas of strawberry, redcurrants and rose petals combine with gamey, savoury 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

Marchesi di Grésy has long been recognised as one of Piemonte's top producers. The Martinenga vineyard is considered by many to be the best single vineyard in Barbaresco. This breath-taking natural amphitheatre surrounding the winery has been exclusively owned by the di Grésy family since 1797. Alberto di Grésy owns and manages the estate today. 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.

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 (with a 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.

Ideal with roast lamb and robust meat stews

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