Close-up Schiavenza Barolo Ceretta 2017 wine label

Schiavenza Barolo Cerretta 2017

$64.00
  • ABV:: 14.5%
  • MADE FROM:: Nebbiolo
  • HAiLS FROM:: Serralunga d'Alba, Italy
: schiavenza-barolo-cerretta
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Description

ABOUT: Brothers Vittorio and Ugo Alessandria founded Schiavenza in 1956, located in Serralunga d’Alba. The vineyards are situated within an area that had traditionally been farmed by sharecroppers (schiavenza). Currently the estate is operated by second-generation Alessandria sisters husbands Luciano Pira and Walter Anselma. The have 9 hectares of vines in the outstanding Cru’s of Prapo, Cerretta, and Broglio. They also operate a renowned restaurant in Serralunga called Trattoria Cascina Schiavenza, perched above a sea of vines. No use of herbicides or pesticides in the vineyards, and they harvest according to the moon cycle. This is outstanding, age-worthy Barolo that is both traditional and refined. In recent years they have been getting the juice into the bottle sooner than later to preserve a little fruit. Smart move by some outstanding winemakers.

TASTE: This firm, structured Nebbiolo from the Cerretta Cru in Serralunga d’Alba macerated for 25 days on its skins. Indigenous yeasts carried out the fermentation and the wine spent 2-3 years in Slavonian oak barrels. So many good words have been written-

"Sweet strawberry with tar and bark on the nose. Full-bodied with a solid core of fruit and chewy, dusty tannins. Classic styled. Needs at least five years of bottle age. Try after 2026." James Suckling , 96 points

“A linear, racy style, whose complex cherry, plum, underbrush, tar and mineral flavors are fused to its dense tannins. Though compact and monolithic today, everything is in the correct proportions.” Wine Spectator

"From the Bricco Cerretta cru, one of the largest of Serralunga d’Alba area. On the nose, notes of blueberry, small blackberries and undergrowth, then hints of laurel. Taut and crunchy mouth with salty tannins." Luca Gardini


PAIR: Roasted chestnut stuffing, truffle-jacked risotto, mushroom and leek bread pudding, eggplant Parmesan sandwich, creamy Gouda fondue, and a bowl of baked beans.