Nebbiolo Carema Producers’ Winery was founded in 1960 by a small group of 18 farmers and developed to become the most qualified winery for the production and sale of Carema. The company is currently a cooperative made up of 78 members, almost all part–time producers, with an average age of 50/60 years. The production area of Carema is limited to the homonymous municipality, with an area of 17 hectares enrolled in the Doc Register. The recognition of D.O.C. goes back to 1967. Carema is sold also abroad, but because of its limited production and its strong features, it is still a wine particularly appreciated by skilled and experienced consumers. The vineyards located on typical terraces (topie or tupiun), supported by stone pillars on stone and lime (pilum), represent a work of art defined between romantic and gothic.
Carema is a nebbiolo that must be aged at least 3 years, 2 of which in oak or chestnut barrels. Its colour is red fading to garnet, its scent is intense, its minimum alcohol content required is of 12 degrees. The longevity of this wine is quite marked (even 20–30 years) as long as bottles are stored horizontally in dark and not too hot cellars. It should be served at room temperature (18–20°C), possibly uncorked a few hours before drinking or poured in jars. Carema is particularly suitable for roasts, game, red meats, aged cheese or as a “fireplace” wine, well suited to the end of a meal with nuts and dried fruit.
