LLS Portfolio Book

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.

WINES OF NORTHERN ITALY

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