Barbera d’Alba “La Gamberaja” DOC
Ca’ Rome’ is a family-run winery located in Barbaresco atop the Rabajà hill. It overlooks the seemingly endless vista of gently sloping Langhe hillsides, blanketed in impeccable rows of grapevines. It was established in 1980 by Romano Marengo, along with his wife Olimpia. Their children Giuseppe (known as Pino), Paola, and Maria now run the winery.
The winery manages 5 hectares (12 acres) under vine in Barbaresco and Serralunga d’Alba. The vineyards are cultivated eco-sustainably, with the utmost respect for the territory, under the careful yet ardent eye of Giuseppe, enologist. The family’s signature warmth, sincerity and genuineness come through in their magnificent wines.
This small, south-facing vineyard of only .6 hectares (1.5 acres ) enjoys a beneficial position with an altitude of 270-320 meters (890-1,050 feet) above sea level. And in fact, it is a bright and sprightly Barbera featuring ripe black berries, refreshing acidity and lovely tannins. Aged twelve months in large Slavonian oak barrels and eight months in barrique. Further aged in bottle for at least eight months.
Wine exported to
Japan, USA, Canada, Australia
Most recent awards
- 2015 | James Suckling91
- 2011 | Wine Advocate90
Length of alcoholic fermentation:
Type of yeast:
30 °C (86 °F)
Length of maceration:
Barrique and casks
225 L and 25 hL
New and second use
Type of oak:
French (medium toast) and Slavonian
Aging before bottling:
Aging in bottle:
350-371 meters (1148-1217 feet) above sea level
5,000 vines per hectare
1.3 kg (2.86 lbs) per vine
Age of vines:
35 years old
Time of harvest:
Total yearly production (in bottles):
Depends on vintage, but it only made in good vintages
Crimson red with dark ruby highlights and a complex, elegant bouquet reminiscent of blackberries and spices confirmed on a full, fresh, flavorful palate with a consistent, lingering finish.
Best served at 16-18 °C (60.8-64.4 °F).
Goes perfectly with meat, pasta and aged cheese.
Alcohol cont. 14.5% by volume; dry extract: 31.9 g/l; total acidity: 6.0 g/l; residual sugar: 2.2; pH 3.5