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Ceretto Prapo Barolo 2013

Nebbiolo from Barolo, Piedmont, Italy
  • WE96
  • JS95
  • RP94
  • WS94
14% ABV
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14% ABV

Winemaker Notes

Garnet in color with ruby red highlights, the wine has an expressive nose with aromas of red cherries, red plums, dried rose petals, sweet spices, and vanilla. On the palate, the wine is vibrant and harmonious with refreshing acidity balanced by firm, ripe tannins. Red fruits mingle with lightly perfumed floral flavors leading to a long, impressive finish.

Pair this wine with pan-seared steaks, duxelles, Beef Wellington, and grilled meats such as lamb, pork or beef.

Critical Acclaim

All Vintages
WE 96
Wine Enthusiast
Lifted aromas of crushed mint, menthol, underbrush and crushed berry are front and center on this impressive wine. It’s still young but already shows impeccable pedigree, delivering raspberry compote, juicy Marasca cherry, licorice and clove while assertive but refined tannins and fresh acidity provide balance and an age-worthy structure.
Cellar Selection
JS 95
James Suckling
What fascinating aromas of perfume and flowers with dried-citrus undertones. Strawberries, too. Full body, chewy tannins and a vivid finish. Ethereal in many ways.
RP 94
Robert Parker's Wine Advocate
Usually one of the heartiest and substantial wines in the Ceretto lineup, the 2013 Barolo Prapó delivers a more understated and graceful performance in this vintage. The bouquet reveals fine aromas of wild berry and blueberry with spice, licorice, white truffle, tar and cured tobacco. Serralunga d'Alba shows dark fruit flavors and plenty of aromatic intensity for sure. But this vintage feels buoyant and bright instead with fine texture and long persistence. Pretty floral aromas of rose and summer lavender appear on the close.
WS 94
Wine Spectator
The cherry core is encased in leather, iron and stone flavors, but also tight, dense tannins, lending a sinewy character. All the components are in the right proportions and the finish is long. Best from 2022 to 2043.
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Ceretto, Barolo, 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.
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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

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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.

HNYCTTBPO13C_2013 Item# 189084