Barolo 'Cerretta'

  • Ettore Germano
  • Piemonte, Italy

Method & Production

Harvest season: second half of October.

After the grapes are destemmed and crushed, the must is fermented in contact with the skins for 30/35 days, during which several pumping over are carried out daily to extract coloring substances and tannins.

Then the wine is transferred in 700 liter French oak barrels, 15/20% new or used at most for three or four years, where its maturation is completed in at least 24 months. The wine is then bottle-aged for 15-18 months before being offered for sale.

Tasting notes

Red garnet with orange tints in color, its bouquet shows scents of ripe fruit and vanilla that change into leather, tobacco and cassis after some more years in bottle. Its firm structure has a marked, though very soft tannic quality which allows for its ageing in small barrels, leaving the mouth clean and an intense and persistent aftertaste.

Food matching

Aged cheeses, meats and above all game.