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Luigi Baudana Barolo Cerretta 2010

Nebbiolo from Barolo, Piedmont, Italy
  • WS93
14% ABV
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14% ABV

Winemaker Notes

Pure cherries and plum, accented with spice, graphite, eucalyptus and licorice. Firm tannins are balanced by the lush fruit, making it an intense powerful wine without forgetting the elegance.

This vineyard produces rich Barolos of wide structure which are traditional and austere. The clayey soils attribute to its characteristically intense front palate and long smooth finish.

Critical Acclaim

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WS 93
Wine Spectator
The cherry and strawberry flavors are front and center in this red, with accents of tobacco and underbrush adding depth. Though a lean and athletic version, formidable tannins lend support and density on the long finish. Needs time. Best from 2017 through 2032.
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Luigi Baudana

Luigi Baudana

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Luigi Baudana   , Barolo, Piedmont, Italy
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Luigi Baudana is one of the last garagiste estates in Langhe. With just 4 quality hectares, they are located in some of the most prestigious Barolo crus in Serralunga d'Alba. The wines of the Luigi Baudana collection are an expression of powerful, genuine and true-to-terroir wines, expressing the best of the Nebbiolo grape. Baudana, the family name, the historical cru and the hamlet, is a sign of just how deep the family's roots are tied to this land.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

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 produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with 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.

BEABAUCER_2010 Item# 136453