Winemaker Notes
Not so intense ruby colored with orange shades. Delicate aromas and dry taste. The fruit is estate grown from vineyards located in the Cerretta Cru found in Serralunga d'Alba. This bottling of the Cerretta Cru is firmer and more structured compared to the two other Cru Barolo's from Schiavenza.
Professional Ratings
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James Suckling
A dense and flavorful red with dark-berry, plum and spice character. Lots of cedar and berries. Full body, chewy tannins and a delicious finish. Some tile and earth undertones at the end. Drink from 2022.
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Robert Parker's Wine Advocate
This is the most structured of the various Barolos made by Schiavenza, a producer who specializes in Nebbiolo from Serralunga d'Alba. This wine is tight and firm, surely a bit closed at this young stage. The 2015 Barolo Cerretta promises to expand and relax with more time in the bottle. Previous vintages have aged to produce lovely notes of smoke, tar and grilled herbs. It should shape up to be another good hearty red-meat Barolo.
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Wine Spectator
A dense, muscular style, exhibiting plum and black cherry fruit, allied to broad, beefy tannins. Tar, menthol and iron flavors power through the heady finish. Best from 2023 through 2043.
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 Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine 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 wine, 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 Barolo wine 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 soil types.
The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.