Produttori di Carema Carema Riserva 2019 750ml (750ml)

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Price: $49.99

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Producer	Produttori di Carema
Country	Italy
Region	Piemonte
Varietal	Nebbiolo
Vintage	2019
Sku	RD13408
Size	750ml

 

The 2019 Carema Riserva is a masterclass in cool-climate Nebbiolo—a wine that captures the essence of mountain terroir with finesse, energy, and quiet intensity. Only produced in exceptional vintages and from the cooperative’s best-exposed vineyard parcels, the Riserva is aged for a minimum of 36 months, including at least 30 months in large Slavonian oak casks. The result is a wine of lifted aromatics and profound structure. On the nose, it offers an intricate bouquet of dried rose petals, red currant, wild strawberry, crushed alpine herbs, orange peel, and hints of forest floor and iron. The palate is precise and chiseled, with high-toned acidity and tightly woven tannins framing a core of red fruit and crushed rock minerality. Despite its delicacy, the wine shows impressive length and concentration, revealing subtle earthy and savory nuances with each sip. The 2019 vintage in Carema was marked by excellent balance—sun-filled days tempered by cool nights—yielding a Rise

Produttori di Carema is a producer of top quality Nebbiolo in Torino, located in the utmost northwestern region of Piedmont. Created in 1960, they are a small cooperative divided amongst 71 growers in this small, remote region. Each grower rarely owns more than 1 hectare, most having only ½ hectare. The D.O.C. Carema, established in 1967, sits on an incredibly mountainous swath of land bordering the Valle d’Aosta. The climate is cold and quite windy here, resulting in grapes that are slow to ripen, and wines that are light garnet in color. The vines are planted on steep stone terraces that reflect the sun and maintain the heat of the day during the night. The vines are trained on pergola-like cross beams locally named "topie," onto which the vines are tied down firmly to keep them from being broken by the strong winds. These topie also allow for maximum exposure to the sun, helping to draw out the harvest for as long as possible, thereby taming the grapes’ high acids that would othe