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WINES OF NORTHERN ITALY
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Barbaresco DOCG
Barbaresco DOCG was created as the first Barbaresco of the house of Ceretto. This wine was considered
Ceretto’s top Barbaresco until the 1970s, when Bruno and Marcello Ceretto decided to invest in prestigious
single vineyards. From that point forward, Barbaresco DOCG became the second wine of Ceretto’s
Barbaresco offerings. The grapes are sourced from multiple vineyards across the appellation, as was
common before the movement to single vineyard bottlings. Ceretto Barbaresco DOCG is a classic wine,
like those from the turn of the century, when the concept of ‘cru’ was totally unknown to the region’s
winemakers. Made from 100% Nebbiolo grapes, the wine is aged for 24 months in barriques and barrels to
round and soften the tannins in the wine.
Barolo DOCG
Barolo DOCG was created as the first Barolo of the house of Ceretto. The majority of the fruit came, at that
time, from the Barolo DOCG commune of La Morra. Barolo DOCG was considered Ceretto’s top Barolo
until the 1970s, when Bruno and Marcello Cerreto decided to invest in prestigious single vineyards. From
that point forward, Barolo DOCG became the second wine of Ceretto’s Barolo offerings. The grapes are
sourced from multiple vineyards across the appellation, as was common before the movement to single
vineyard bottlings. Ceretto Barolo DOCG is a classic wine, like those from the turn of the century, when the
concept of ‘cru’ was totally unknown to the region’s winemakers. Made from 100% Nebbiolo grapes, the
wine is aged for 30 months in both large and small barrels to round and soften the tannins in the wine.
Barbaresco DOCG Bernardot
This 100% Nebbiolo wine is made entirely from grapes grown in the Bernardot cru. The vineyard is located
on a ridge just south of Treiso with mostly southern exposures. The wine is aged in a combination of
French oak barriques and barrels for two years before bottling.
Barbaresco DOCG Asili
The name of the wine, Asili, refers to the Asili vineyard where the grapes are sourced. This is one of the
coveted cru sites of the Barbaresco production zone. Indigenous yeasts start the fermentation, which
takes place in stainless steel. A 10 – 15 day maceration period follows. Malolactic conversion takes
place over the winter following harvest, after which the wine is refined in medium to large barrels of
up to 25HL capacity.