Barbera d’Alba Ciabot Camerano DOC

Marcarini is located in the heart of La Morra, a quaint hilltop village with a population of 2,758, surrounded on all sides by perfectly manicured hillside vineyards. The building goes back to the 1700s and is connected to a medieval tower. The winery’s historic cool, underground cellars are ideal for classic élevage. The exquisite Marcarini range features an embracing style, outstanding longevity and that blockbuster structure Piedmont is famous for.

Marcarini, founded in the 1850s, was among the very first in the Langhe area to designate single vineyards on its labels – as early as the 1950s. In fact, Boschi di Berri Pre-Fillossera, one of its historic crus, is over 150 years old and planted with rare, pre-Phylloxera Dolcetto vines. All their vineyards are estate-owned in some of the most sought-after areas of the region known for winemaking excellence. These wonderful locations, the steepness of the slopes, the nature of the terrain, sun exposure and exceptional microclimate are not only conducive to top wines, but to non-aggressive, natural vineyard management. Vineyard surface covers 42 of the estate’s total 62 acres (17 and 25 hectares respectively).

Some of the winery’ sunniest vineyards grow Barbera, a rustic and humble native variety of southwestern Piedmont. One of the most planted grapes in Italy, it is capable of very high yields and easier ripening.

Marcarini makes sure to pick when the grapes have reached peak ripeness, fermenting them traditionally. The wine ages in oak, and then in bottle. Ciabot Camerano displays great typicity, honoring its birthplace. Structure, longevity and complexity are all characteristics of this well-crafted Barbera.


Wine exported to

Bermuda, Canada, USA, Puerto Rico, Australia

Most recent awards

  • 2018 | James Suckling91
  • 2012 | Wine Spectator88
  • 2011 | International Wine Cellar91
Grape Varieties:

100% Barbera

Fermentation container:

Stainless steel, concrete tanks

Length of alcoholic fermentation:

5-10 days

Type of yeast:

Selected yeast

Fermentation temperature:

27 °C (80.6 °F)

Malolactic fermentation:

Yes

Fining agent:

Bentonite

Aging containers:

Oak barrels

Container size:

25 Hl

Container age:

Less than 10 Years Old

Type of oak:

Slavonian

Bottling period:

January/February

Aging before bottling:

9 months in Oak + 9 Months in Stainless Steel

Aging in bottle:

2 Months

Closure:

Diam

Organic:

No

Vineyard location:

La Morra and Neviglie, Piedmont

Vineyard size:

2 hectares (5 acres)

Soil composition:

Calcareous clay with high magnesium content

Vine training:

Espalier

Altitude:

300-380 meters (984-1,247 feet) above sea level

Vine density:

4,000 vines per hectare

Yield:

85 q/ha

Exposure:

Southern, southeastern and southwestern

Years planted:

1992, 2002

Age of vines:

17 and 27 years old

Time of harvest:

Late September

First vintage of this wine:

1960s

Total yearly production (in bottles):

15,000

Tasting notes:

The full bouquet is characteristic, complex and very persistent, the palate austere and warm, its considerable full body accentuated; the wine’s superb balance and harmony are further exalted by soft tannins.

Serving temperature:

Best served at 14-16 °C (57.2-60.8 °F).

Food pairings:

Perfect with flavorful traditional meat dishes. It is superb with braised beef, game and aged cheese.

Aging potential:

3 - 8 years

Alcohol:

Alc. cont. 13,5% by vol.

Winemaker:

The Marcarini family and Valter Bonetti