About this wine
Sorì Bric Camparo is the estate's flagship Diano d'Alba DOCG, made from 100% Dolcetto grown on 30-40 year-old vines in the Sorì Bric vineyard — the winery's best-exposed site, on clay, limestone, marl and siliceous soils facing southeast/southwest. Fermented with indigenous yeasts, it is aged around 6 months in stainless steel plus a further month in bottle. It shows vivid aromas of black cherry, violet and sweet almond, with a bright, juicy palate, soft tannins and the variety's signature almond finish.
A fruity, easy-drinking red with soft tannins — a great entry point into Piedmont reds.
Sommelier's Note
"Camparo's benchmark Dolcetto — pure fruit and the signature almond finish of true Diano d'Alba."
Food Pairings
Great with antipasti, roasted poultry, pasta with meat sauce and semi-hard cheeses.
When to drink it
Casual weeknight dinners and gatherings with friends.
Specs
- Grape Varieties
- Dolcetto
- Style
- Red
- Alcohol
- 13%
- Price Range
- ¥3,000-4,000
Terroir & Winemaking
100% Dolcetto from the 30-40 year-old Sorì Bric vineyard. Fermented with indigenous yeasts in stainless steel, aged around 6 months in steel plus 1 month in bottle before release.
Frequently Asked Questions
- What does it taste like?
- Fresh black cherry and plum with a pleasant almond-like finish.
- What food pairs best with it?
- Savory appetizers, grilled poultry and pasta with meat sauce.
- When is the best time to drink it?
- Best enjoyed within 3-5 years of the vintage for its fresh fruit character.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
バローロ・ボイオロ
Barolo Boiolo
RedNebbiolo
Barolo Boiolo is Camparo's single-vineyard Barolo DOCG, sourced from the Boiolo cru in the La Morra subzone of Piedmont. Made from 100% organically farmed Nebbiolo, the grapes are hand-harvested in October, fermented in temperature-controlled stainless steel for a minimum of 30 days, then aged roughly 24 months in French/Slavonian oak casks. The result is a traditional, structured Barolo with aromas of dried roses, pepper, savory meat, earth and dried orange peel, firm tannins and a long, sinewy finish.
ネッビオーロ・ダルバ
Nebbiolo d'Alba
RedNebbiolo
Camparo's Nebbiolo d'Alba DOC is made from 100% Nebbiolo grown on organically farmed vines averaging 20-40 years old in Diano d'Alba, on clay-limestone and calcareous-siliceous soils at around 250m elevation. Grapes are hand-harvested in October and undergo traditional fermentation for 20-30 days, followed by 12-18 months in French oak. It offers aromas of violets, roses and red berries over aged-wood nuances, with a refined, elegant palate and unobtrusive tannins.
バルベーラ・ダルバ・スペリオーレ
Barbera d'Alba Superiore
RedBarbera
This organic Barbera d'Alba Superiore DOC comes from 40-50 year-old vines in Diano d'Alba and La Morra, on clay-limestone and calcareous-siliceous soils at around 250m elevation, east/south-east facing. Hand-harvested in September-October, it undergoes traditional fermentation with daily pump-overs for a minimum of 20 days, then 12-18 months in French oak followed by 6 months of bottle ageing before release. Deep ruby red with jammy wild cherry and red berry aromas and spice notes, full-bodied with the fresh acidity typical of Barbera.
ランゲ・ロッソ
Langhe Rosso
RedDolcetto · Nebbiolo · Barbera
Camparo's Langhe Rosso DOC blends 50% Dolcetto, 25% Nebbiolo and 25% Barbera from organically farmed vineyards in Diano d'Alba and La Morra (20-40 year-old vines on clay, limestone and marl soils). The three varieties are hand-harvested and vinified separately using only natural yeasts before final blending, with a portion aged in oak. It offers black cherry, cedar and cured-meat aromas, a fruity, full palate with lifted acidity and well-judged tannins.
ランゲ・ビアンコ
Langhe Bianco
WhiteArneis · Favorita
Camparo's Langhe Bianco DOC blends Arneis with Favorita (and in some vintages Viognier), grown on organically farmed vines at around 250m elevation on limestone-rich Sant'Andrea marl soils in Diano d'Alba. Hand-harvested in mid-September, it ferments and ages around 10 months in stainless steel to preserve freshness. A bright straw-yellow wine with citrus and orchard-fruit aromas, crisp acidity and a saline, mineral finish.