Azienda Agricola Camparo have been dedicated to winegrowing for three generations in the Langhe in Piedmont. Camparo follows a philosophy founded on the values of natural management of the soil and honesty in the winemaking process. In 2000, Camparo harnessed these intrinsic values by obtaining an "organic farming" certification and becoming one of the first in the Langhe to be recognized for this commitment.
Diano d'Alba is known as the local farmer's wine. It used to be the most popular wine to drink with meals in the Langhe, and for Camparo wines, it is a varietal worthy of more attention for its simple elegance. The vineyards have the virtue of "sori," which in the local Piedmontese dialect means a vineyard with the best exposure to the sun. The grapes are harvested by hand and then pressed and transferred into temperature-controlled, stainless-steel tanks. It is then cellared in Bordeaux bottles with natural corks for 3-6 months further before it is ready for release.
The color is an intense ruby red, with slightly spicy and vinous aromas of wild berries and cherries. On the palate, it is velvety, soft and full-bodied with a hint of almond at the end. This is one of the Langhe's most historic wines, so it goes wonderfully with local dishes such as tagliatelle with meat sauce or filled pastas, like ricotta ravioli or a duck agnolotti. This will also pair well with cold cuts, such as mortadella or dry salamis. You can also drink this wine with darker rich meats studded with garlic or a crispy-skinned roast chicken. Pair with a "fonduta" of melted cheese, egg, milk, and white truffle for an unforgettable appetizer.