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    Ceretto

    About Ceretto

    Founded in the 1930s by Riccardo Ceretto, the great man’s eponymous “azienda vinicola” did not own any vineyards throughout its formative years, instead of focusing singularly on the vinification of grapes purchased from growers across the region.

    Taking the youthful boldness and vision, Riccardo’s sons embarked on a project of ambitious purchasing. In the 1960s, Bruno and Marcello were highly attuned to the winds of change, which would see a deepened appreciation for terroir in all its glorious subtly and peculiarities.

    The 1960s saw the brothers begin their epic Odyssey of mapping, studying and finally purchasing swathes of the greatest vineyards available. Truly avant-garde in the region, this foresight has paid dividends when one considers both the extent of Ceretto holdings and the sublime wines crafted from these individual terroirs. Neither brother left the region after their great expansion – remarkably, 2020 saw Marcello celebrate his 60th harvest amongst the vines in the heat, rain and wind shoulder to shoulder with fellow pickers.

    Viniculture

    In Barbaresco, the “Queen” to Barolo’s “King”, Ceretto owns and sources grapes from; Asili, famed for its silky tannins - Pajoré, a high-altitude limestone site in Treiso - Rabajà, with its dark fruits and muscular structure and Santo Stefano, arguably the single greatest Barbaresco vineyard of them all. 

    A model of exceptional management, the third generation of Ceretto vignerons have inherited a second Eden planted with transcendent vines in the shadow of the mountains – a testament to this philosophy, the entire range of Ceretto wines is certified organic as of 2015.



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    Product Name Region Qty Score Price
    Piedmont 1 93 (JS) HK$2,225.00
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    James Suckling (93)

    Aromas of plums, oranges and cedar follow through to a full body with soft and velvety tannins. A juicy and luscious finish. Made from organically grown grapes. Drink or hold.
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    Piedmont 1 94 (VN) HK$6,505.00
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    Vinous (94)

    The 2015 Barbaresco Bernardot is laced with sweet red cherry, kirsch, mint, cinnamon and wild berry. The natural ripeness of 2015 makes the Bernardot easy to drink young, even if there is a good bit of tannin that could use more time in bottle to soften. Here, too, the current Ceretto style that emphasizes mid-weight structure is quite apparent. Time in the glass brings out the more virile side of Barbaresco in a wine that expresses the myriads shades of contrast that make Nebbiolo such a fascinating grape.
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    Piedmont 1 96 (WA) HK$6,515.00
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    Wine Advocate (96)

    The 2015 Barolo Brunate is yet another silky and fine red wine with perhaps a tiny bit more structure and firmness at the back than the other single-vineyard offerings from Ceretto. It is beautifully accessible and oh so fine and elegant. The wine is aged in 300-liter French oak (with 10% new oak) for 12 months, followed by 24 months in Austrian oak casks. I absolutely love this wine. It's a cru that will impress at any wine-tasting party, or I can picture it at dinner with a deliciously rare steak au poivre. Some 13,000 bottles were made.
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    Piedmont 1 95+ (WA) HK$6,150.00
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    Wine Advocate (95+)

    The 2015 Barolo Prapò is a gorgeous expression of this vineyard site in Serralunga d'Alba, with an incredible sense of textural fiber that is so fine and tightly knit. The mouthfeel is extremely polished and silky. Like other Barolos from Ceretto, it almost seems a shame to distract attention from this craftsmanship with flavors from a heavy meal, and so it might be better to cellar it for a decade and then celebrate it with fine cheeses or pâté. Some 7,000 bottles were produced.
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    Piedmont 1 95+ (WA) HK$7,405.00
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    Wine Advocate (95+)

    The 2015 Barolo Prapò is a gorgeous expression of this vineyard site in Serralunga d'Alba, with an incredible sense of textural fiber that is so fine and tightly knit. The mouthfeel is extremely polished and silky. Like other Barolos from Ceretto, it almost seems a shame to distract attention from this craftsmanship with flavors from a heavy meal, and so it might be better to cellar it for a decade and then celebrate it with fine cheeses or pâté. Some 7,000 bottles were produced.
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