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 grapes, that during the growth are treated following the rules of the biodynamic agriculture, after the harvest are put into steel vats where they ferment thanks to indigenous yeasts.
24 months into barrels and in big durmast barrels.
Grenade red; intense scent with red roses, cherry and berries notes and some shades of humus and spices; the taste is intense and elegant, with a fine freshness of tannin.
Fresh pasta with meat gravy, meat and seasoned cheeses.
18 °C – 20 °C (65 °F – 68 °F)
The Barolo is a red wine, recognised with the Appellation Denomination Origin (AOC or DOC in Italian) produced in some municipalities of Piedmont. The original area of the grape types suitable for the Barolo DOC, 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.