{"title":"Camparo","description":"","products":[{"product_id":"camparo-barolo-2004","title":"Camparo - Barolo DOCG 2004","description":"\u003cp\u003eCreole red brick with an orange halo rim. The nose gives off hints of coffee, tobacco, vanilla and red fruits. On the palate it is impervious, powerful, and elegant. Try this with earthy mushroom dishes, rich meat sauces \u0026amp; flavorful aged cheeses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStemming and soft pressing of grapes, fermentation and maceration on the skins for 16 days at controlled temperature. Complete malolactic fermentation. Ages 24 months in French oak barrels and for 12 months in bottle before its release.\u003c\/p\u003e\n\u003cp\u003eOrganic certification in Process. Natural wine label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification of Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBarolo Denominazione di Origine Controllata Garantita (DOCG)\u003c\/p\u003e\n\u003cp\u003eVarietal: 100% Nebbiolo\u003c\/p\u003e\n\u003cp\u003eVintage: 2004\u003c\/p\u003e\n\u003cp\u003eVineyard Designation: La Morra, Barolo, Piedmont\u003c\/p\u003e\n\u003cp\u003eSoil: Southeast aspect. Calcium rich marl clay soils of medium texture with a mix of sand and gravel.\u003c\/p\u003e\n\u003cp\u003ePruning: Guyot\u003c\/p\u003e\n\u003cp\u003eYield: 7,000 Kg\/ha\u003c\/p\u003e\n\u003cp\u003eABV: 14.5%\u003c\/p\u003e\n\u003cp\u003eWinemaker: Mauro Drocco\u003c\/p\u003e","brand":"Camparo","offers":[{"title":"Default Title","offer_id":272458796,"sku":"","price":118.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0192\/5774\/files\/Camparo_-_Barolo_DOCG_2004.png?v=1751906956"},{"product_id":"camparo-dolcetto-2008","title":"Camparo - Dolcetto di Diano d'Alba DOC 2008","description":"\u003cp\u003eA ruby red wine with intense vinous bouquet, berry, cherry and slightly spicy. The palate is gentle, full and velvety smooth, with a typical almond aftertaste. Perfect with foods such as pasta with meat sauce, stuffed pastas, meats, stews, poultry, and semi-hard cheeses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMarl white tufa, the unique soil of Diano d'Alba, combined with the best exposure and meticulous care in the vineyards creates the perfect harmony for Dolcetto. De-stemming \u0026amp; soft pressing of grapes, fermentation and maceration on the skins for eight days at controlled temperature. Complete malolactic fermentation. Aged for 10 months in stainless steel tanks.\u003c\/p\u003e\n\u003cp\u003eOrganic certification in Process. Natural wine label.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification of Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDolcetto di Diano d'Alba Denominazione di Origine Controllata (DOCG)\u003c\/p\u003e\n\u003cp\u003eVarietal: 100% Dolcetto\u003c\/p\u003e\n\u003cp\u003eVintage: 2008\u003c\/p\u003e\n\u003cp\u003eVineyard Designation: Diano dAlba, Piedmont\u003c\/p\u003e\n\u003cp\u003eSoil: Southwest aspect. Calcium rich marl clay soils of medium texture with a mix of sand and gravel.\u003c\/p\u003e\n\u003cp\u003ePruning: Guyot Yield: 7,000 Kg\/ha\u003c\/p\u003e\n\u003cp\u003eABV: 14.5%\u003c\/p\u003e\n\u003cp\u003eWinemaker: Mauro Drocco\u003c\/p\u003e","brand":"Camparo","offers":[{"title":"Default Title","offer_id":272458802,"sku":"","price":32.61,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0192\/5774\/files\/Camparo_-_Dolcetto_di_Diano_d_Alba_DOC_2008.png?v=1751907088"},{"product_id":"camparo-nebbiolo-2007","title":"Camparo - Nebbiolo d'Alba DOC 2013","description":"\u003cp\u003eTypical characteristics of Nebbiolo; scents of purple, pink and red fruits, combined with hints of the stems left in part of the must. The palate expresses its strong character with a gentle hand; strong but balanced tannins and an almost sweet finish. Classically paired with rich lamb or veal dishes. Also try with aged cheeses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMade with 100% Nebbiolo grapes following the organic rules. Vinified and matured for 12 months in small French oak barrels, fine-grained with medium toast. The result is a structured wine, elegant while fine and delicate.\u003c\/p\u003e\n\u003cp\u003eOrganic certification in Process. Natural wine label.\u003c\/p\u003e\n\u003cp\u003eTOC Score 97 Points\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification of Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNebbiolo DAlba Denominazione di Origine Controllata\u003c\/p\u003e\n\u003cp\u003eVarietal: 100% Nebbiolo\u003c\/p\u003e\n\u003cp\u003eVintage: 2013\u003c\/p\u003e\n\u003cp\u003eVineyard Designation: Diano dAlba, Piedmont\u003c\/p\u003e\n\u003cp\u003eSoil: Southwest aspect. Calcium rich marl clay soils of medium texture with a mix of sand and gravel.\u003c\/p\u003e\n\u003cp\u003ePruning: Guyot\u003c\/p\u003e\n\u003cp\u003eYield: 7,000 Kg\/ha\u003c\/p\u003e\n\u003cp\u003eABV: 14.5%\u003c\/p\u003e\n\u003cp\u003eWinemaker: Mauro Drocco\u003c\/p\u003e","brand":"Camparo","offers":[{"title":"Default Title","offer_id":272458804,"sku":"","price":52.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0192\/5774\/files\/Camparo_-_Nebbiolo_d_Alba_DOC_2013.png?v=1751907265"},{"product_id":"camparo-langhe-rosso-2012","title":"Camparo Langhe Rosso","description":"\u003cp\u003e\u003cb\u003eClassification of Wine:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eNebbiolo D’Alba Denominazione di Origine Controllata\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVarietal\u003c\/b\u003e: 50% Dolcetto, 25% Nebbiolo, 25% Barbera\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVintage\u003c\/b\u003e\u003cb\u003e: \u003c\/b\u003e2016\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVineyard Designation: \u003c\/b\u003eDiano d’Alba \u0026amp; La Morra, Piedmont\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSoil: \u003c\/b\u003eSouth-east aspect; clay-calcareous, calcareous-siliceous; blue marl of Diano\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVine Age\u003c\/b\u003e:  20\/40 yrs\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePruning: \u003c\/b\u003eGuyot\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eYield: \u003c\/b\u003e8-9 tons\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eABV: \u003c\/b\u003e13%\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSulfites: \u003c\/b\u003e76 mg\/l\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWinemaker:  \u003c\/b\u003eMauro Drocco\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWinemaking\u003c\/b\u003e\u003cb\u003e :  \u003c\/b\u003eHarvested by hand in boxes in September\/October.  The varieties are pressed and vinified separately according to their individual characteristics. Traditional fermentations with daily pumping of the must over the cap for at least 15 and up to 30 days, depending on the variety.  The wines are then drawn off, and the Dolcetto is transferred into steel tanks while\u003c\/p\u003e\n\u003cp\u003ethe Barbera and Nebbiolo mature for 12 months in casks of French oak holding 25hl and\/or second\/third-fill French oak barriques.  The wines are then blended before being cellared for a further six months in stainless steel tanks. Cellared in Bordeaux bottles with natural corks for another 6 months prior to release.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTasting Notes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eWith its intense varietal red color, the wine brings together and highlights all the  aroma and tasting qualities of the three different varieties.  Rich red and black fruits with sandalwood and light spice with balanced acidity. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003ePackaging Information\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBottle Size– 750 ml\u003c\/p\u003e\n\u003cp\u003eBottles\/Case– 6\u003c\/p\u003e\n\u003cp\u003eCase Size– 12” x 10” x 7”\u003c\/p\u003e\n\u003cp\u003eFull Weight Case– 17lb\u003c\/p\u003e\n\u003cp\u003ePallet Weight– 876kg\/1,931lb\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Camparo","offers":[{"title":"Default Title","offer_id":29727741901,"sku":"","price":35.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0192\/5774\/files\/Camparo_Langhe_Rosso.png?v=1751997253"},{"product_id":"camparo-barolo-2011-decanter-magazine-96-pts-tasting-panel-magazine-95-pts","title":"Camparo Barolo Boiolo 2011 DOCG- Decanter Magazine 96 pts.\/ Tasting Panel Magazine 95 pts.","description":"\u003cp\u003e\u003cb\u003eClassification of Wine:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBarolo Denominazione di Origine Controllata Garantita\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVarietal\u003c\/b\u003e: 100% Nebbiolo\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVintage: \u003c\/b\u003e2011\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVineyard Designation:\u003c\/b\u003e  La Morra, Barolo, Piedmont\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSoil: \u003c\/b\u003eSouth-east aspect clay-calcareous, calcareous-siliceous; marl of Sant’Andrea\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePruning: \u003c\/b\u003eGuyot\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eYield: \u003c\/b\u003e8 tons\/ha\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eABV:  \u003c\/b\u003e15%\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSulfites: \u003c\/b\u003e51 mg\/l\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWinemaker:  \u003c\/b\u003eMauro Drocco\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWinemaking\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFollowing their harvesting by hand in October, the grapes are pressed and transferred into temperature-controlled stainless steel tanks. The fermentation is carried out in the traditional style, with daily pumping of the must over the cap for a minimum of 30 days. In the very best vintages the age-old method of punching down of the cap is used for around 40 days. The skins remain submerged in the must as if in infusion so as to extract as much aroma and flavor as possible. The wine is then drawn off and transferred into French oak casks holding around 25 hl, where the Barolo matures for 24 months. Finally, the wine is cellared in Bordeaux bottles with natural corks for a further 12 months prior to its release.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e  2016 Decanter Gold 96 pts\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e  2016 Tasting Panel Magazine 95 pts.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTasting Notes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBarolo features a brick-red colour with orange highlights; on the nose it releases aromas of coffee, tobacco, vanilla and red berries, accompanied by violets and roses. 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