# Barolo Cerequio (2020)

- **Producer:** Vietti s.r.l.
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €200
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** rose, liquorice, red plum, black cherry, vanilla, butter, cedar, cloves, forest floor, leather, tobacco, earth

## About this wine

The Barolo Cerequio 2020 is a single-vineyard expression from Vietti s.r.l., hailing from the prestigious Cerequio Menzione Geografica Aggiuntiva (MGA) in the Barolo DOCG of Piedmont. This esteemed vineyard, located at an elevation of around 320 meters with a southern exposure and characterized by limestone and clay-rich marls, is planted with Nebbiolo vines averaging 36 years of age. Vietti, a historic winery founded in the late 19th century and led by the Currado family, are recognized as pioneers in the production of single-vineyard Barolo, deeply committed to quality and terroir expression. The 2020 vintage, influenced by warmer weather, presents a wine that balances the inherent power of its origin with the nuanced character of its specific site.

## Interesting facts

- Cerequio is one of Barolo's most prestigious MGAs.
- Vietti are pioneers of single-vineyard Barolo.
- Vine age in Cerequio averages 36 years.
- Production for this vintage was 3,866 bottles.

## Food pairing

The wine's robust structure, firm tannins, and full body are well-suited to rich, protein-heavy dishes. The tannins bind with the proteins in red meats, softening the wine and enhancing the savory flavors of the food. Earthy notes in the wine can complement game and root vegetables, while its acidity cuts through the richness of braised dishes.

## Wine making process

The Barolo Cerequio 2020 is produced from 100% Nebbiolo grapes. Alcoholic fermentation occurs over approximately three weeks in stainless steel tanks with skins, employing the traditional submerged-cap method, with pre- and post-fermentation maceration. Some winemaking notes suggest the potential use of 25% whole cluster fermentation and concentration through saignée. Following fermentation, malolactic fermentation takes place in barrique. The wine then matures for 24 to 30 months, primarily in large oak barrels (1200 liters+) and partly in barriques, allowing for gradual development and integration of its components. Viticulture is described as being practiced close to nature.