Carema comes from a very small DOC in the northwest Italian Piedmont and borders the Valle d'Aosta. There are fewer than 13 ha of Nebbiolo registered to Carema. Carema is very highly regarded by many, but since there is so little of it, many have never tasted it, especially when mature. The DOC requires a minimum of 85% Nebbiolo grapes, although the only two present producers, Ferrando and a coop, use 100% Nebbiolo today. I do not know what they did in 1974. Fortunately both producers have a good reputation today. Luigi Ferrando's two sons, Roberto and Andrea now run the winery with him. Only about 10000 bottles of Carema are produced by them per year, and about 1/2 of these are exported to the US. Roberto Ferrando explains that while Carema does not have the muscle of Barolo, it brings out the floral and earthy character of Nebbiolo. Because the vineyards are much further north and at an elevation of up to 550 m, the acidity level in Carema is higher than wines from Laghe. The wines often require time to evolve. Carema tends to be even slower to evolve than classic Barolo and Barbaresco. At the present time Ferrando also makes a little riserva in the best years, and this gets some barrique ageing. I found this detailed information in Italy 2008, a Decanter guide that came with the Jan. 2008 issue of Decanter.
I found a little Carema back in the 1970s. It was very acid when young, and I did not then know that it often required long ageing to become civilized and attractive. I only kept a bottle of the mentioned
1974, and forgot about it until I read Italy 2008.The 1974 Carema from Ferrando was properly stored and had a good fill and cork. The color is still fairly deep red with only traces of age showing around the rim. It is quite clean with no trace of oxidation. The body is not as intense as an old style Barolo that ages well and the alcohol level is lower. However a very good bouquet and taste have developed with perhaps more red fruit than in a Barolo, less dark fruit, and less tar. The acid is now under control, but it is somewhat more intense than in an average aged Barolo. I would say, although different, the quality is the equal of many very good Barolos and better than many Barolos. Perhaps the very best Barolos have more complexity and a more impressive weight for those who like large wines.