Camparo has been producing wine in the Langhe for three generations. Since 2000 they have been certified organic, one of the first producers in Piedmonte to obtain a certification. It is their intent to respect the natural habitat of the vine and all the physiological phases in the plant�s development over the seasons. They use cover crops, green harvesting, and manual harvests to gently handle their grapes. In the cellar, natural yeast ferments in stainless, and ageing in second and third year oak barrels, lead to wines that display pure fruit reflective of their terroir and Piedmontese pedigree.
50% Dolcetto, 25% Barbera, and 25% Nebbiolo are vinified separately in stainless steal with anywhere from 15 to 30 days of maceration depending on the variety. The Dolcetto remains in stainless steel while the Barbera and Nebbiolo are transferred to used French barrique and cask for 12 months. After final blending, the wines rest for 6 months in stainless steel.