The Ceretto brothers, Bruno and Marcello, wanted to select the most important historical vineyards. This idea came up to them after a trip in Borgogna and thanks to this intuition they made the Barolo and Barbaresco two of the most appreciated and famous wines in the world. it was a real revolution at the time, in a territory where the concept of the cru was totally unknown, but theirs was, first of all, a genial and brave intuition.
The cultivations follow the rules of the biodynamic agriculture. The grapes are carefully selected and then left to mature into 25 hectolitres barrels for 24 months. After 2 years the wine is ready to be bottled.
24 months into vats and 25 hectolitres barrels.
Ruby red tending to grenade; intense scent with faded roses and violets notes, berries and tobacco; the taste has a good structure, but is gentle and with an optimum equilibrium with tannin.
Fresh pasta and meat, seasoned and blue cheeses.
18 °C – 20 °C (65 °F – 68 °F)
Barbaresco is a red wine recognised with the Controlled Denomination Origin (AOC) produced in some municipalities of Piedmont. The original area of the grape types suitable for the Barolo AOC, recognised on 31st August 1933, includes the territories of the following municipalities: Barolo, Castiglione Falletto, Serralunga D’Alba and part of La Morra, Monforte D’Alba, Roddi, Verduno, Cherasco, Diano d’Alba, Novello and Grinzane Cavour, all located in the Cuneo province.