Gentle slopes, vineyards laid out in neat geometric patterns, sweeping orchards of hazels, a brightly-coloured landscape, a history of hard work and resolve on a highly-prized, fertile land moulded by generations of skilful farmers.
We are in the Langhe in Piedmont, home to wines, hazelnuts and great wine and food traditions, in a land worked by vignerons with courage and patience.
Azienda Agricola Camparo is to be found at the heart of this extraordinary terroir, where three generations have written the story of a successful family business grounded in the organic growing of wines and hazelnuts.

Camparo have been dedicated to wine-growing for three generations, and they do it with passion, following a production philosophy that has always been founded on the values of natural management of the soil and the uncompromising wholesomeness of the winemaking process.In the year 2000 Mauro harnessed these intrinsic values by taking the major step of obtaining “organic farming” certification and becoming one of the first in the Langhe to opt for this production philosophy.

The secret of the success of this family business lies today in continuing to draw on tradition, whilst always looking to the future and being ready to engage openly with the challenges of our times. In the future, Camparo wants to be closer to consumers, and more readily accessible with a clearer, more comprehensive web presence putting across renewed enthusiasm for telling its story.

We know the vineyards, and tend to them with the utmost devotion

Producing organic wines means first of all having cast-iron discipline in both the vineyard and the winery, and we follow strict production regulations to the letter. All synthetic products are banned from organic vineyards: fertilizers, and treatment and winemaking products must be of natural origin. Our wine reflects our philosophy of life.
Our aim has long been to respect the natural habitat of the vine and all the physiological phases in the plant’s development over the seasons.
The same discipline is applied in the cellar, because once the grapes have been preserved it is the process that makes sure the health of the consumer is safeguarded.