Two local Nebbiolo grape varieties, Picutener and Pugnet, the morainic rocks of Carema, on the border with the Valle d’Aosta region. These are the secrets behind one of the finest Piedmontese wines, Carema, which was granted the DOC designation in 1967. These grapes are grown at the foot of Mount Maletto, at an altitude of 350 to 700 meters, through a cultivation system known as dry terracing, which requires hard and patient work.
The Carema vineyards are trained to grow along a pergola supported by truncated cone-shaped stone pillars. The vineyards absorb heat during the day and release it at night, providing the grapes with the best conditions of growth. All the winemaking and ageing stages are carried out in the production area consisting of the town of Carema and the hamlet of Ivery, near the town of Pont Saint Martin. Carema wine is aged for 24 months, 12 of which in 40-hectoliter oak or chestnut barrels (the Reserve wine is aged for 36 months, 12 of which in wood).
This wine shows finesse and elegance and is highly expressive of the unique landscape it comes from.