Cerretta lies opposite Baudana on the east slope of Serralunga. The soil belongs entirely to the Formazioni di Lequio: a thin layer of white marl covering a deep subsoil of red clay. Grapes are picked from 40-year-old wines of multiple biotypes of Nebbiolo, representing the incredible heritage of Luigi’s work. Nebbiolo has the longest vegetative cycle among local varieties, and is usually harvested around the third week of October. Fermentation is carried out primarily in one large cask. The Cerretta vineyard always has a slow start to fermentation, which then goes for 35-40 days on average. Post-fermentation “cappello sommerso” (submerged cap) follows for another week in greater vintages. Cerretta is aged in large Slavonian casks for 32 months on average. - Giuseppe Vaira
'Ravera is the famed cru of Novello, which has a range of soil types, and aspects, and also pops over the border into Barolo. It’s a tricky place to get your head around, and I’m not even sure after years of trying, that I do. But it’s not for want of trying. The more you learn, the less you know.
Tight, like a tiger. The roar of Ravera is heard in the distance here, but the patient among us will get to tame and stroke the beast. It’s inwardly lit, with rippling firm acidity, red fruits like raspberry and strawberry, alongside some mint, almond and roses. Glides on rails of fine powdery tannin, orange juice and spice, finishes juicy, long and zesty, with a pinch of white pepper. Pent up. Precise. It’s an outstanding wine..' - 96+ points. Gary Walsh, Wine Front