Marchesi di Grésy has long been recognised as one of Piemonte's top producers.With four separate estates across Langhe and Monferrato - home of Piemonte's greatest wines -Marchesi di Grésy has 45 hectares of vineyards, with 11 ha dedicated to the production of Nebbiolo for its flagship Barbarescos, Martinenga Camp Gros and Martinenga Gaiun.The Martinenga vineyard is considered by many to be the best single vineyard in Barbaresco. This breathtaking natural amphitheatre surrounding the winery has been exclusively owned by the di Grésy family since 1797. It is here that grapes from each of the estates are taken to be vinified.Alberto di Grésy owns and manages the estate. 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.
Marchesi di Gresy Barbaresco Martinenga 2016
“The 2015 Barbaresco Martinenga is terrific. The warm year yielded a wine with a bit more richness than normal, and yet that depth has been achieved without distorting the wine’s essentially mid-weight personality. The sweet red cherry, kirsch and red plum flavors are beautifully resonant on the palate. The balance of fruit, tannin and acid is terrific. As appealing as the 2015 is, I would prefer to cellar it for at least a few years.” 2022 -2035
93 Points, Antonio Galloni, Vinous, Oct 2018
In the heart of Barbaresco appelation, the Martinenga Monopole is among the most important MeGA of the area, borderingAsili, on the western side, and Rabaja, towards northeast. A single vineyard of 11.93 hectares in an amphiteatre shape. South-southwest exposure at an altitude between 220m and 290m a.s.l.
Vinification on skins: eight/ten days fermentation with floating cap followed by twenty/thirty days maceration with submerged cap; daily pumping over. Malolactic fermentation is carried out in full at a controlled temperature after the alcoholic fermentation. Aeging in French barriques for twelve months and Slavonian oak casks for twelve more months. Further ageing in the bottle before release.