About this wine
Vineyard and terroir
Barolo Cerretta is made from Nebbiolo grown in the Cerretta vineyard. The vines were planted between 2000 and 2010. The site faces south and has clay-calcareous marl soils. Yields are maintained at 5.5–6.0 tonnes of grapes per hectare, with harvest taking place from early to mid-October.
Grapes
Nebbiolo.
Vinification
The grapes ferment with their skins in horizontal roto-fermenters for approximately 6–8 days. Alcoholic fermentation is subsequently completed in stainless-steel tanks over approximately 10–15 days. Malolactic fermentation takes place in barriques.
Ageing
The wine matures for 12 months in French barriques, of which 40% are new and 60% previously used. Ageing then continues for another 12 months in Slavonian oak barrels. Bottling takes place in July of the year before commercial release, and the wine is released in March of the fourth year following harvest.
Technical data
Alcohol: 13.5–15.0% vol. Total acidity: 5.10–5.80 g/L.