A grand cru-level expression from Barbaresco’s only monopole, the 2018 Camp Gros Riserva from Marchesi di Grésy is a masterclass in elegance, power, and terroir. From a historic slope just below Rabajà, this wine is built for the cellar but already whispers its pedigree with each nuanced sip.
Taste
The nose opens with aromas of redcurrant, wild strawberry, and balsamic herbs, layered with notes of eucalyptus, catnip, and wintergreen. On the palate, it begins with a slightly bitter edge that unfolds into crystalline red fruit, savory spice, and blue marl minerality. The tannins are firm and architectural, providing a central spine that will soften beautifully with time. A tight, stony finish leaves a lasting impression of purity and finesse.
About the Winery/Winemaker
Marchesi di Grésy has been family-owned since 1797, though it wasn’t until 1973 that Alberto di Grésy began bottling estate wines under the label. Today, siblings Alessandro and Ludovica di Grésy continue that legacy alongside winemaker Matteo Sasso. The crown jewel of their holdings is the Martinenga vineyard—the only single-owner cru in Barbaresco—home to the Camp Gros parcel. Known for its blue marl soils and ideal southern exposure, Camp Gros offers a site-specific snapshot of Nebbiolo’s complexity and aging potential.
Why We Love It
This isn’t just a Barbaresco—it’s a statement. Camp Gros captures the structural depth of Rabajà with the finesse and purity that defines Martinenga. The 2018 vintage—despite its more approachable nature—still delivers age-worthy gravitas. With only 5,000–7,000 bottles produced, it’s a cellar selection that rewards patience, contemplation, and respect for place.
Technical Wine Notes
Origin: Camp Gros parcel, Martinenga Cru, Barbaresco DOCG, Piedmont, Italy
Varietal: 100% Nebbiolo (Lampia, Rosé, and Michet clones)
Farming: Practicing Organic
Elevation: 240–290 meters
Soil: Limestone and blue marl
Vine Age: 35–40 years
Fermentation: With selected yeasts; malolactic fermentation completed
Aging: 10 months in French oak barriques (Allier) followed by 16 months in large Slavonian oak casks; 26 months in bottle before release
Alcohol: 14–15% ABV
Production: 5,000–7,000 bottles
Style: Full-bodied, structured and age-worthy, savory and refined
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