Barolo Camilla | Bruna Grimaldi

DENOMINATION: Barolo DOCG
TYPE: red
GRAPE: 100% Nebbiolo
REGION OF ORIGIN: Italy, Piedmont
AGEING POTENTIAL: 15 years
SERVING TEMPERATURE: 18° C
GLASS: wide red wine glass
ALCOHOL: 14% vol.
FORMAT: 75 cl

THE WINE

TECHNICAL SPECIFICS

FRESHNESS: ◼︎◼︎◼︎◼︎◻︎
BODY: ◼︎◼︎◼︎◼︎◼︎
SAPIDITY: ◼︎◼︎◼︎◼︎◻︎
SOFTNESS: ◼︎◼︎◼︎◼︎◻︎
TANNICITY: ◼︎◼︎◼︎◼︎◻︎

NOTES BY OUR SOMMELIERS

👁 Transparent garnet red;

👃🏻 The nose is full and intense with complex hints of leather, tobacco, fruit preserves and sweet spices;

👄 On the palate it has great structure, important tannins and long trail, with salty and spicy flavours.

FOOD PAIRINGS

This Barolo is an excellent wine with great persistence, complexity and balance. It prefers intense and succulent dishes. It is an excellent accompaniment to roasts, braised meats, game and flavoursome cheeses.

WINE-MAKING AND REFINEMENT

This Barolo is produced from Nebbiolo grapes cultivated in the best vineyards of different communes: in Grinzane Cavour, Raviole, Borzone, La Morra, Roere di Santa Maria. The great value of Barolo Camilla is the biodiversity of the terroirs that make up the different hills from which it originates. Grapes harvested by hand from the end of September to mid-October. Fermentation at controlled temperature and long maceration, from 20 to 30 days, sometimes with submerged cap; ageing for 24-30 months in large Slavonian oak casks and French oak tonneaux. Long bottle ageing follows.

YOU WILL LOVE IT FOR...

its elegance and persistence.

ORIGIN

TERROIR

The winery is located in Serralunga d'Alba, in the heart of the Langhe, a Unesco heritage site since 2014. It is a land of ancient winemaking traditions, where wine was already known before the arrival of the Romans. The Empire brought great contributions to viticulture, including the deforestation of much of the Langhe, which was then covered by dense woodland. The Langhe is divided into Alta and Bassa Langa: the latter is located in the north between the Tanaro and Belbo rivers and is recognised worldwide for prestigious wines such as Barolo and Barbaresco as well as Pelaverga, Dolcetto d'Alba and Dogliani, Nebbiolo and Barbera. The Alta Langa, on the other hand, is located further south and has steeper hills reaching up to 750 metres above sea level; here Alta Langa, Moscato and Barbera and the rare Timorasso are produced. Thanks to the cultivation of Chardonnay and Pinot Noir, Alta Langa has succeeded over the years in producing classic method and charmat sparkling wines of national and international renown. The soils of the Langhe are composed of sedimentary clayey-calcareous marls, interspersed with layers of more or less important grey-blue marls, an important characteristic for producing both full-bodied red wines and fresh, fragrant bubbles. The Langhe area is characterised by a temperate continental climate, with the peak of rainfall generally fixed during the month of May.

WINERY

In 1957 Giacomo Grimaldi started selling grapes and in 1960 Giovanni Grimaldi switched to producing wine and selling it in bulk. It was Giovanni himself who built the cornerstones of the family and the business: he was very attentive to wine-growing, respecting the vineyard and the wine; he already bottled the best vintages, thus creating an important "history", and enhancing the vineyard and the grapes.
In 1990 a new phase begins: Bruna Grimaldi and her husband Franco Fiorino bring enthusiasm and new knowledge to the company. Vineyards were purchased in targeted areas in order to produce wines only from their own grapes. The new winery is built, the work is improved and Bruna Grimaldi wines start to be proposed on new markets.
For all red wines the vinification is traditional: time is the determining factor that allows to extract the precious compounds contained in the skins in a slow and gentle way, without forcing. The vinification is carried out in stainless steel and then in cement, controlling the temperatures during the different phases and tasting the must/ wine daily.
The Nebbiolo grapes used to produce the various Barolo wines undergo long maceration with the skins, and often "a cappello sommerso", an ancient technique that is very important for defining the complexity and structure of a wine destined for long ageing. The wines remain in the vinification room until the alcoholic and malolactic fermentation processes are completed.
The winery identifies with an "ethical approach" to the vineyard, with full respect for nature, sustainable viticulture and reasoned methods to bring good, balanced wines to the market that respect the environment and the consumer.