About this WINE
Ceretto was founded in the 1930s by Riccardo Ceretto, who passed the torch to his sons Bruno and Marcello in the 1960s. The 2 brothers are widely credited for pioneering the modern style of winemaking in the Piedmont region of Italy. Specialising in estate-bottled, single-vineyard wines, they have firmly established themselves among Piedmont's most progressive wine producers.
| They make top class Barolo, Barbaresco and Dolcetto d'Alba, together with the white wine that has made the fortunes of the Roero region in the last few years, Arneis. |
The Barbarescos are produced from 8.5 hectares of vineyards and are vinified and matured at Brico Asili.
The company's other winery is located in at Bricco Rocche in the heart of Barolo.
Only Barolo is produced here using grapes grown exclusively in the company's own vineyards which comprise of 11 hectares located in the communes of La Morra, Serralunga and Castiglione Falleto. The wines are fermented in stainless steel horizontal macerators and then matured in oak barriques. This is consistently one of Piedmont's leading estates.
Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.
A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.
Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.
Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.
Monica Larner - 30/06/2017