TYPE Barbaresco DOCG - "Martinenga"
PRODUCTION AREA Located in the heart of the Municipality of Barbaresco, Martinenga is one of the most important MeGAs in the area and borders, to the west, with Asili and, to the north-east, with Rabaja. South-south / west exposure and altitude ranging from 220m to 290m above sea level
VARIETY Nebbiolo 100%
TYPE OF SOIL The soil is calcareous, characterized almost entirely by marly layers with little sand and the soils have an important percentage of fine sediments, silt and clay.
VINIFICATION Red vinification with emerged cap maceration for eight / ten days at controlled temperature and submerged cap for twenty / thirty days. Malolactic fermentation following the alcoholic one.
COLOR Bright garnet red with slight orange reflections
BOUQUET Intense and pleasant hints of plum and cherry blend sinuously with balsamic nuances of mint, tea leaves, dried flowers and blond pipe tobacco
PAIRINGS Excellent with red meats and medium-aged hard cheeses, it goes well with traditional Piedmontese first courses, such as tajarin and raviolini del plin.
TASTE The fine and elegant tannic structure, in constant balance with the pulp and the minty freshness of the finish, give fullness and harmony to the wine
NOTES The Barbaresco DOCG "Martinenga" of the Marchesi di Grèsy is undoubtedly the most important wine to which the greatest attention is paid, whose elegant character is due to the vineyard; the latter, in fact, which also gives its name to the wine, is located inside a splendid natural amphitheater overlooking the hills of Barbaresco to the south and the Tanaro river to the west: the perfect exposure, the microclimatic complexity and the particular conformation of the land give the wine an unparalleled harmony. The Barbarescos of Gresy are among the most sober and elegant of the appellation, without ever being relaxed. A timeless classicism, foreign to fashions: tasting them it is practically impossible to classify them as modern or traditional. Ultimately, the "Martinenga" is a red of great breed, which is impossible to give up.
AGING Aging in new first and second passage barriques for twelve months; following twelve months in Slavonian oak barrels. Aging in the bottle for twelve months before being marketed.