Carema Sumiè Muraje 2021
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Carema Sumiè Muraje 2021
Serve at: 14°-16°C
Glass type

Carema Sumiè Muraje 2021

MURVISUXX
€59.00
Tax included

Il Muraje "Sumié" Carema 2021 is a red wine produced in the municipality of Carema, in the deepest heart of Piedmont, exclusively from Nebbiolo grapes, specifically the Picotendro biotype. The vines, with an average age of 50 years, are grown on steep terraces supported by traditional dry stone walls, locally known as "muraje." Harvesting is usually done manually in mid-October, followed by destemming and pressing. Alcoholic fermentation occurs spontaneously in concrete tanks, with maceration on the skins lasting until December. The wine is then aged in used tonneaux and barriques for at least 12 months. Malolactic fermentation often occurs "naturally", followed by racking and light sulfiting. Finally, the wine is bottled without filtration.

 

Three Senses
The wine presents itself with a beautiful, bright ruby-red color with slightly garnet reflections. Bringing it to the nose, one is captivated by a succession of red fruits and citrus notes, complemented by hints of sweet spice. On the palate, the wine is smooth and enticing, with a well-perceived structure, yet enlivened by a vibrant acidity that makes it both enjoyable and persistent. The finish is marked by a notable savory streak.
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Muraje - Carema

The Muraje winery is located in Carema, a historic village in the heart of Piedmont's wine country. Thanks to 50-year-old vines, Deborah and Federico can only produce wines rooted in the local farming tradition. Over the centuries, terraces have been carved into the rock, making viticulture here a truly heroic practice—perhaps even an understatement. With its 1.5 hectares of vineyards, Muraje is passionately dedicated to enhancing Nebbiolo, the region’s signature grape variety. The pergolas of Carema, traditional vine-training structures typical of the area, seamlessly blend tradition and innovation. With a limited production of around 4,500 bottles per year, Muraje stands out for its focus on natural winemaking. Fermentation occurs spontaneously, relying on indigenous yeasts to preserve the authenticity of both the fruit and the land. The use of sulfites is kept to just 50 mg/l, ensuring the purity of the wines without compromising their quality.

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