Cerequio Barolo

Fermentation in 55 hl oak vats. fermentation for 20 days with the skins with a soft “shower” system of wetting the cap at a temperature between 30°C and 27°C. Malolactic vat fermentation. Minimum of 3 years. Aged for 2 years in average-sized oak casks before refinement in the bottle.

Calcareous marl clay of sedimentary marine origine from the Tortonian period (9 million years ago). Characterised by a basic pH, poor in organic matter, but rich in microelements such as magnesium and manganese, in particular.

Ruby and garnet red with brilliant hues. Complex, great character with notes of mature fruits, mint, eucalyptus, gentian and fine spices. A rich palate in structure with a tight weave of fine tannins, standing out for its elegance and harmony which highlights this truly unique Barolo cru. Rated 96+/100 Robert Parker Rated 96/100 Wine Enthusiast Rated 96/100 Decanter

Egg with white d’Alba truffle, pan-fried lamb steak, veal braised in Barolo, Castelmagno cheese.