Marchesi di Grésy is made up of four estates situated in the Langhe and the Monferrato zones and is recognized for producing many of the Piedmont region’s greatest wines. In the late 1960s, Alberto di Grésy began supervising the family’s agricultural operations, concluding early on that he did not want to continue selling his grapes to the area’s finest wine producers but instead to capture their elegance in-house. In 1973 he began making his own wine, adhering to the highest quality standards and respect for terroir.
"I admire this producer’s wines, which are among the most elegant and graceful wines of Piedmont...they offer hedonistic levels of ripe, rich fruit in a supple, early to mature style with no rough edges…As for the Barbarescos, they come from some of the best vineyard sites in Piedmont…For those who find Piedmontese wines almost too overwhelming in their massive style, the wines of Marchesi di Grésy may be the best place to learn how great the Nebbiolo grape really is." - Robert Parker’s Wine Buyer’s Guide
|APPELLATION(S)||Barbaresco DOCG, Barbera d'Asti DOCG, Langhe DOC, Martinenga|
|PROPRIETORS||Alberto di Grésy|
|WINEMAKER||Alberto di Grésy & Matteo Sasso|
|ANNUAL PRODUCTION||20,000 cs|
(SUSTAINABLE, ORGANIC, BIODYNAMIC)
Alba, the heart of Piedmont’s prime Barolo and Barbaresco country, is where the Maritime Alps meet the Apennines along the Ligurian border. Langhe’s Nebbiolo vineyards have been valued since the 1500s. Today, Marchesi di Grésy owns and vinifies 88 acres of vineyards, divided among the Martinenga, Monte Aribaldo, La Serra and Monte Colombo estates. Notably, Martinenga is one of the Piedmont’s finest vineyards, and one of only a few monopoles in the region.
The state-of-the-art winery is planted to the Nebbiolo’s Lampia and Rosé sub-varieties, from which the grape’s most elegant Nebbiolo is made. With its southern exposure, blue marl soil and elevations from 689 to 946 feet, Martinenga possesses ideal Nebbiolo growing conditions. Barbera, Cabernet Sauvignon, Sauvignon Blanc and Chardonnay are also planted here. In the mid-1970s, Alberto di Grésy decided to maximize the Martinenga’s potential by producing wines from crus within it. Today, book-ending both sides of the Martinenga are two sub-crus that qualify as super-crus, Camp Gros and Gaiun.
The Monte Aribaldo estate, near Martinenga, has calcareous and volcanic soil at an average elevation of 1,200 feet. Dolcetto d’Alba, Chardonnay and Sauvignon DOC are produced here.
The La Serra vineyard in Monferrato is planted to Moscato d’Asti, Barbera d’Asti and Merlot (Monferrato Rosso). The Monte Colombo vineyard in Monferrato, close to La Serra, is divided between Barbera d’Asti and Merlot (Monferrato Rosso). The clay-based soils here and the microclimate are optimal for the finest red wines.
To minimize the environmental impact on the surrounding hills, the cellar has been built entirely underground. This way, they were able to reduce soil consumption, while taking advantage of the natural insulation and hygroscopicity of the ground, in order to have the ideal conditions for wine aging with no need for energy.