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Ceretto Bernardot Barbaresco 2011

Nebbiolo from Barbaresco, Piedmont, Italy
  • JS91
  • WS90
  • WE90
14.5% ABV
  • RP93
  • WS92
  • JS92
  • RP91
  • WE90
  • WS94
  • RP92
  • WE92
  • WE92
  • W&S92
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14.5% ABV

Winemaker Notes

This beautiful vineyard, located below the village of Treiso, towards the Pertinace hamlet, has been considered one of the best of the commune for more than a century. It is thought to be the natural continuation of the Nerve, which has the same orientation and position of the land. The vineyard is enclosed in a natural amphitheater and this formation creates a special microclimate very favourable to the vines, which is not affected by considerable height (400 meters in the upper-most part). Ceretto works 4.8 hectares of this cru biodynamically, which year after year gives more and more expressive wines, extremely pleasing on the palate and remarkably dynamic.

Critical Acclaim

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JS 91
James Suckling
Very aromatic and perfumed with rose, berry and cedar character. Medium body, fine tannins and a fresh finish. Fine and polished. Caressing.
WS 90
Wine Spectator
A dose of oak adds spice to the mix of ripe plum, fig and licorice flavors in this round, supple red. This is powerful, with hints of vanilla, caramel and toast on the long finish.
WE 90
Wine Enthusiast
Pretty aromas suggest violet, sandalwood, incense, plum and chocolate. The ripe palate offers crushed black cherry, mocha, espresso and vanilla alongside firm tannins. A licorice note signals the close.
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Ceretto

Ceretto

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Ceretto, Barbaresco, Piedmont, Italy
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For more than 80 years, the Ceretto family has been making wine in Piedmont's Langhe region of Italy and has set the benchmark for quality among Barolo and Barbaresco producers. The family is most well known for producing coveted single-vineyard Nebbiolo wines and introducing high-quality Arneis and Moscato. Today, the Ceretto name is synonymous with estate-grown, carefully produced wines, each expressing purity and elegance.

Barbaresco

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A wine that most perfectly conveys the spirit and essence of its place, Barbaresco is true reflection of terroir. Its star grape, like that in the neighboring Barolo region, is Nebbiolo. Four townships within the Barbaresco zone can produce Barbaresco: the actual village of Barbaresco, as well as Neive, Treiso and San Rocco Seno d'Elvio.

Broadly speaking there are more similarities in the soils of Barbaresco and Barolo than there are differences. Barbaresco’s soils are approximately of the same two major soil types as Barolo: blue-grey marl of the Tortonion epoch, producing more fragile and aromatic characteristics, and Helvetian white yellow marl, which produces wines with more structure and tannins.

Nebbiolo ripens earlier in Barbaresco than in Barolo, primarily due to the vineyards’ proximity to the Tanaro River and lower elevations. While the wines here are still powerful, Barbaresco expresses a more feminine side of Nebbiolo, often with softer tannins, delicate fruit and an elegant perfume. Typical in a well-made Barbaresco are expressions of rose petal, cherry, strawberry, violets, smoke and spice. These wines need a few years before they reach their peak, the best of which need over a decade or longer. Bottle aging adds more savory characteristics, such as earth, iron and dried fruit.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape and needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

STC849680_2011 Item# 205818