Marchesi di Gresy
Barbaresco Martinenga 2021
| Denomination | DOCG Barbaresco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 12 months in French barriques (new, first and second use) followed by 12 months in Slavonian oak barrels; aged in bottle for 12 months before release |
- Vintage and alcohol content: 2021, 14.5% vol; still dry red wine with Barbaresco DOCG designation
- Grape and cru: 100% Nebbiolo from the Martinenga cru in the municipality of Barbaresco
- Aromas: notes of plum, cherry, dried flowers, with balsamic hints of mint and tobacco
- Vinification: fermentation on the skins, maceration and controlled malolactic fermentation
- Ageing and serving: 24 months in wood; serve at 18–20°C after decanting for 1 hour
Description
What kind of wine it is
Marchesi di Grésy Barbaresco Martinenga interprets the Nebbiolo grape with precision in the renowned Barbaresco denomination. It expresses aromas of plum, cherry and dried flowers, intertwined with balsamic notes of mint and tobacco. On the palate, it reveals an exquisitely fine tannic structure, offering a fresh finish with measured elegance. This balanced profile makes it ideal for pairing with Piedmontese first courses, flavourful meats and mature cheeses.
Where it comes from
The grapes are grown in the famous Martinenga vineyard, a cru of primary importance located in the heart of Barbaresco, between the geographical mentions of Asili and Rabajà. The altitude, between 220 and 290 metres, and the south and south-west exposure ensure optimal ripening. The roots sink into a calcareous marl soil, enriched with silt and clay with minimal sandy fractions. This geological composition is fundamental in giving the wine a profound aromatic clarity and a solid structure.
How it is produced
Vinification involves fermentation on the skins followed by a prolonged maceration with a submerged cap and daily pump-overs. Malolactic fermentation at a controlled temperature preserves the integrity of the fruit's aromas. The maturation process begins in French barriques, then continues in Slavonian oak barrels. The process is completed with a period of bottle ageing, an essential phase to integrate the tannins and define the wine's final character.
History and Curiosities
Since 1797, the Tenute Cisa Asinari dei Marchesi di Grésy have represented the excellence of Piedmontese winemaking. Their beating heart is the Martinenga vineyard, a prestigious cru of Barbaresco DOCG located between Asili and Rabajà. Thanks to its south-west exposure and prized marl soils rich in silt, this exclusive terroir produces a pure Nebbiolo of masterful elegance, capable of expressing the authentic identity of the region in every sip.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
3One of the most prestigious wine guides in Italy.
-
2021
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
3Italian Sommelier Association (AIS) guide
-
2021
92/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1797
- Oenologist: Marco Dotta
- Bottles produced: 200.000
- Hectares: 35
The vineyards are situated in the Langhe and Monferrato areas, which are recognized as the home of Piedmont's greatest wines.
The four estates are: Martinenga in the heart of Barbaresco, Monte Aribaldo in Treiso, Cuneo province, La Serra and Monte Colombo in Cassine, Alessandria province.
Grapes from all the estate vineyards are brought to the central winery at Martinenga to be made into high quality wines with the greatest respect for tradition and nature, where the aim is to faithfully transfer as much as possible of the identity of the terroir and the varietal into the bottle.
Our company is able to produce wines to accompany the entire meal, each one the expression of the character and personality of its terrain of origin. Meticulous work in the vineyard and the cellar means our red and white wines can also be enjoyed several years after bottling.
Although our wines can be found all over the world, the best way to taste them is still in their place of origin, and we invite you to come and see us at the winery. A visit to Martinenga, with a walk through the rows of vines, a tour of the barrel cellar and a stop in our tasting room will explain much more than words ever can. You are very welcome. Read more
| Name | Marchesi di Gresy Barbaresco Martinenga 2021 |
|---|---|
| Type | Red still dry |
| Denomination | Barbaresco DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Marchesi di Gresy |
| Story | History and Curiosities Since 1797, the Tenute Cisa Asinari dei Marchesi di Grésy have represented the excellence of Piedmontese winemaking. Their beating heart is the Martinenga vineyard, a prestigious cru of Barbaresco DOCG located between Asili and Rabajà. Thanks to its south-west exposure and prized marl soils rich in silt, this exclusive terroir produces a pure Nebbiolo of masterful elegance, capable of expressing the authentic identity of the region in every sip. |
| Origin | Martinenga (Barbaresco), Langhe e Monferrato |
| Climate | Altitude 220-290 m a.s.l.; south, south-west facing |
| Soil composition | Calcareous soil, almost entirely composed of marly layers with little sand; significant presence of fine sediments, silt and clay |
| Fermentation | 8–10 days |
| Production technique | Vinification in red with fermentation on the skins (cap floating and then submerged), daily pump-overs and malolactic fermentation at controlled temperature |
| Wine making | Red vinification with fermentation on the skins for 8–10 days with a floating cap, followed by 20–30 days of maceration with a submerged cap; daily pumping over. Malolactic fermentation carried out entirely at a controlled temperature after alcoholic fermentation. |
| Aging | 12 months in French barriques (new, first and second use) followed by 12 months in Slavonian oak barrels; aged in bottle for 12 months before release |
| Total acidity | 5.7 gr/L |
| Allergens | Contains sulphites |