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
'My love for this cru, is probably quite well known by now. Coming from tasting six Wendouree reds, into some Serralunga, is quite interesting in a way. And strangely there’s a remote kinship in style.
Dark cherry, earth, brooding, lavender, floral things, dried herbs, sweet almond and spice. Ferrous, full-bodied, a heap of quality black tea and gravel tannin, but married to succulence of sweet red cherry and freeze dried raspberries, plenty of ‘mineral’ character here, and a long rose oil laced finish. And almonds. Plenty of almonds. The quality of tannin on the finish, and the length, compels me to bump the score up a point.' - 96 points. Gary Walsh, Wine Front