Cerequio Barolo 2010

Fermentation in 55hl oak barrels, 20 days in contact with the grape skins, use of the system of shower bathing the cap, temperature of fermentation, from 33C° to 27°c. Oak maturation: in 700 litre barrels tonneaux of French wood (Allier) for 2 years Bottle refining: 46 months in the bottle

It’s one of the most famous and historic “single Vineyard” straddling the boundary between La Morra and Barolo The Grapes arrive from the two oldest vineyards of the estate (45 years) The viticulture philosophy is to produce low yield with green harvest (cluster thinning) at the end of summer time, that mean to let less than 1kg for vine (5/6 bunches)

The color is a lively garnet red with optimum density and fluidity. The bouquet is ample and generous, marked by a splendid symphony of sensations including ripe fruit (blackcurrant, apricot, maraschino cherry), mint leaves, gentian roots, and spices. On the palate, all the seductive aromas are confirmed. It boasts a rich, aristocratic body of great character with delicate tannins, surprising with its delicacy that caresses the mouth.

Braised Veal or Suckling lamb from the Sambuco area, with “Roccaverano” robiola cheese and artichokes or as a meditation wine.