Soil:Calcareous marl clay of sedimentary marine origin from the Tortonian period (9 million years ago); 12% active limestone and a basic Ph. Significant presence of microelements, specifically magnesium and manganese
Vineyard exposure:South-east, south-west
Method of cultivation:Guyot
Harvest:Manual harvest, preceded by summer thinning of excess bunches of grape
Vinification:In steel tanks. 17 /18 days of maceration with the skins, with a soft “shower” system of wetting the cap at a temperature between 32°C and 27°C. Malolactic fermentation in steel
Refinement:Minimum of 3 years, aged for 24 months in average-sized oak casks before refinement in the bottle
Colour:Garnet with brilliant luminous hues
Nose:Inviting, complex with notes of rose petals , juniper berries and fine spices;
Taste:Ample, good structure with a silky texture of tannins which already give a surprising harmony to the juvenile stage of this Barolo. Remarkable elegance and persistence
Accompanies:Fettucine with porcini, Barolo brased pidgeon, well-matured cheeses
Bottle sizes:0,375 l. - 0,75 l. - 1,5 l.
Situated between the municipal districts of La Morra and Barolo, Cerequio is considered one the...