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DaleW DaleW is offline
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Default TN Carema 1974, Luigi Ferrando

On Dec 24, 12:06Â*pm, cwdjrxyz > wrote:
> On Dec 24, 7:15 am, DaleW > wrote:
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> > 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

>
> The label is cream colored(perhaps showing some age) with brown text.
> The wine is not a riserva. I don't know if they were making a riserva
> in some years in the mid 70s and earlier. I don't even know if the
> general label design is the same as the current ones, as I have not
> seen a bottle of Carema more recent than the 1974. The DOC was in
> place in 1974 and it is mentioned on the label. The bottle I have was
> imported by a firm in New York - Italian Selected Wines.- Hide quoted text -
>
> - Show quoted text -


That's the white label. The "Black Label" isn't designated as a
Riserva as such, I just meant it acts in a similar role.
Cellartracker shows Ferrando as making Black Labels as far back as
1964. What matters is that you had a good wine, of course!

http://www.cellartracker.com/wine.asp?iWine=276540