Marchesi Di Gresy:
There is evidence that the natural amphitheatre where Martinenga stands today was already known in ancient Roman times as Villa Martis, a place where the Liguri Stazielli met to worship Mars, the God of War.
Martinenga was also the birthplace of the Roman Emperor, Publio Elvio Pertinace (Publius Helvius Pertinax Alba, 1 August 126 - Rome, 28 March 193).
In 1797 Martinenga became the property of the noble Marchesi di Grésy family, who added it to Monte Aribaldo in Treiso, a hilltop property overlooking the valley, previously acquired in 1635 and situated a few kilometres from Martinenga, where today some of the finest Barbaresco Nebbiolo crus (Martinenga, Asili, Rabajà) are to be found. The family later increased the size of the Estates with the properties in Cassine (AL), which grandmother Giulia Pellizzari brought as her dowry.
At the beginning of the 20th century, Carlo di Grésy built Villa Giulia at Monte Aribaldo. The integrity of the original exterior and interior layout of this elegant Art Nouveau hunting lodge can still be admired today.
It was between these walls and these rows of vines that Alberto di Grésy spent his childhood and adolescence, learning to love a land rich in tradition, where no effort is spared when it comes to the hard work of the countryside, the "good and not so good" seasons. This land has given him deep ties of friendship and such a great passion for vines and wine that in 1973 he began to produce Tenute Cisa Asinari dei Marchesi di Grésy's own wines, starting with the grapes that until then had been sold to others and used as a benchmark to set the market price in Alba. This radical decision would finally do justice to the precious terroir on which Martinenga is located, the only Barbaresco Cru Monopole, since only the Tenute Cisa Asinari dei Marchesi di Grésy can mention "Martinenga" on their labels (as far back as 1967 it was already being included as an exclusive mention on labels selected by the local producers' cooperative).
Situated in the Commune of Barbaresco at Martinenga, south facing exposure at 280 m a.s.l., Martinenga Barbaresco takes its name from the vineyard.
Vinification on skins: 8/10 days fermentation with floating cap followed by 5/10 days fermentation with submerged cap. Daily pumping over. Malolactic fermentation is carried out in full at a controlled temperature after the alcoholic one.
On the nose, it offers sensations of sweet tobacco, leather and spice. It is fresh and jammy, rich in structure with good backbone and great harmony.