On Dec 24, 12:19�am, cwdjrxyz > wrote:
> Carema comes from a very small DOC in the northwest Italian Piedmont
> and borders the Valle d'Aosta. There are fewer than 13 ha of Nebbiolo
> registered to Carema. Carema is very highly regarded by many, but
> since there is so little of it, many have never tasted it, especially
> when mature. The DOC requires a minimum of 85% Nebbiolo grapes,
> although the only two present producers, Ferrando and a coop, use 100%
> Nebbiolo today. I do not know what they did in 1974. Fortunately both
> producers have a good reputation today. Luigi Ferrando's �two sons,
> Roberto and Andrea now run the winery with him. Only about 10000
> bottles of Carema are produced by them per year, and about 1/2 of
> these are exported to the US. Roberto Ferrando explains that while
> Carema does not have the muscle of Barolo, it brings out the floral
> and earthy character of Nebbiolo. Because the vineyards are much
> further north and at an elevation of up to 550 m, the acidity level in
> Carema is �higher than wines from Laghe. The wines often require time
> to evolve. Carema tends to be even slower to evolve than classic
> Barolo and Barbaresco. At the present time Ferrando also makes a
> little riserva in the best years, and this gets some barrique ageing.
> I found this detailed information in Italy 2008, a Decanter guide that
> came with the Jan. 2008 issue of Decanter.
>
> I found a little Carema back in the 1970s. It was very acid when
> young, and I did not then know that it often required long ageing to
> become civilized and attractive. I only kept a bottle of the mentioned
> 1974, and forgot about it until I read Italy 2008.
>
> The 1974 Carema from Ferrando was properly stored and had a good fill
> and cork. The color is still fairly deep red with only traces of age
> showing around the rim. It is quite clean with no trace of oxidation.
> The body is not as intense as an old style Barolo that ages well and
> the alcohol level is lower. However a very good bouquet and taste have
> developed with perhaps more red fruit than in a Barolo, less dark
> fruit, and less tar. The acid is now under control, but it is somewhat
> more intense than in an average aged Barolo. I would say, although
> different, the quality is the equal of many very good Barolos and
> better than many Barolos. Perhaps the very best Barolos have more
> complexity and a more impressive weight for those who like large
> wines.

This is the regular white label? The oldest I've had was about 20
years old (and lively). I've also had a couple of the Ferrando black
label Caremas, a kind of riserva only done in riper vintages. Thanks
for notes