Luigi Baudana, Barolo “Cerretta”

The Barolo production area is in the Cuneo's province, Southwest of Alba, in Piedmont.
It is produced in the communes of Barolo, Castiglione Falletto, Serralunga d'Alba and parts of the communes of Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, Verduno, all in the province of Cuneo. Only vineyards in the hills with suitable slopes and orientations are considered suitable for production, and the terrains must be primarily clayey-calcareous in character. This process is strictly supervised by the local department of Agriculture.

The wine is produced from the Nebbiolo grape variety. The Lampia, Michet and Rosé types are authorized. It matures at the end of September. The clusters are dark blue and greyish with the abundant wax that dresses the grapes. Their form is lengthened, pyramidal, with small, spherical grapes with substantial peel. The leaves are of average size with three or five lobes.

Region: Piedmont
Production Area: Serralunga d’Alba, (Cuneo)
Appellation: Barolo DOCG
Vintage: 2004
Varietal Blend: 100% Nebbiolo
Planting System: Guyot
Vineyard: This Cerretta vineyard extends for 2 acres at 1,000 feet above sea level. The exposure is partly south-easterly and partly to the south west. Planted in 1970 with 1,900 vines per acre.
Soil: Calcareous.
Harvest: Middle of October
Yield: 1.2 tons per acre
Alcohol: 14.5%
Vinification: The must ferments on the lees for 15-18 days under temperature controlled conditions of 26/28 degree Celsius in stainless steel tanks. After the fermentation, a part of the wine goes into 150 gallons toasted oak barrels and a part goes into large 500 gallons French tonneaux.
Aging: Two years in large barrels. On the third year the different barrels are blended and the wine is bottled. It spends another 10 months in the bottle before release.
Total Production: 4.000  bottles

Tasting Notes: Garnet red color with orangey hues. Aromas of wild berries jam with notes of cocoa and vanilla, typical of the Barolos from Serralunga. In the mouth, supple tannins, pure black cherry and leather.

Food Pairings: Red meat dishes and aged Cheeses.  It is also very good with dry fruit.

REVIEWS from Wine Spectator:
Luigi Baudana Barolo “Cerretta” 2004  – 91 Points
“There's a beautiful core of fruit in this Barolo, with plum and blackberry aromas and flavors. Full-bodied, with light toasty oak and a long, fruity finish. Balanced and beautiful. Best after 2011. 400 cases made. –JS” September 30, 2008