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CA ROME Romano Marengo Vigna Cerretta, Barolo 2017

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95 points - AG 95 AG 93 points - BS 93 BS 92 points - ML 92 ML CA ROME Romano Marengo Vigna Cerretta, Barolo 2017 CA ROME Romano Marengo Vigna Cerretta, Barolo 2017

CA ROME Romano Marengo Vigna Cerretta, Barolo 2017

<h2>Ca' Rome' Romano Marengo Vigna Cerretta Barolo</h2> <p>The Vigna Cerretta Barolo is intense garnet red in the glass. The nose shows rich fruit, licorice, rose and violet with light toasty notes. The palate is full and dry with soft, velvety abundant tannins.</p> <p>The fruit for the Vigna Cerretta is sourced from the Cerretta vineyard located in Serralunga d’Alba. The Helvetian soil is rich in very compact blue marl and sits at an altitude of 310-371 metres above sea level.</p> <p>Maceration lasts 20 days using a traditional method of maceration called steccatura at a temperature that never exceeds 30°C. This method involves wedging stocks into the vat to hold the cap (grape skins and pulp) down below the surface of the juice. This slow, gentle extractraction coaxes the signature tannins from the Nebbiolo grape skins. Aged for 24 months in 25 hectolitre Slavonian oak barrels with a portion of it part aged in barrique. The wine is further aged in-bottle for at least 12 months.</p> <p><a style="font-size: 16px; margin-top: 15px; white-space: normal; max-width: 100%;" href="/search?IncludeBuyNow=true&UId=17101&Brands=30345" target="_self" class="btn btn-lang-red">Explore Ca’ Rome’ &gt;&gt; </a></p>
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Ca' Rome' Romano Marengo Vigna Cerretta Barolo

The Vigna Cerretta Barolo is intense garnet red in the glass. The nose shows rich fruit, licorice, rose and violet with light toasty notes. The palate is full and dry with soft, velvety abundant tannins.

The fruit for the Vigna Cerretta is sourced from the Cerretta vineyard located in Serralunga d’Alba. The Helvetian soil is rich in very compact blue marl and sits at an altitude of 310-371 metres above sea level.

Maceration lasts 20 days using a traditional method of maceration called steccatura at a temperature that never exceeds 30°C. This method involves wedging stocks into the vat to hold the cap (grape skins and pulp) down below the surface of the juice. This slow, gentle extractraction coaxes the signature tannins from the Nebbiolo grape skins. Aged for 24 months in 25 hectolitre Slavonian oak barrels with a portion of it part aged in barrique. The wine is further aged in-bottle for at least 12 months.

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  • Style: Nebbiolo
  • Vintage: 2017
  • Region: Barolo DOCG
  • Code: BCRM
  • Appellation: Piedmont
  • Country: Italy

Region Barolo DOCG

Barolo is a red Denominazione di Origine Controllata e Garantita (DOCG) wine produced in the northern Italian region of Piedmont. It is made from the Nebbiolo grape and is considered one of Italy's greatest wines. Some would say it is pre-eminent. Five townships (Barolo, La Morra, Castiglione Falletto, Monforte d'Alba and Serralunga d'Alba) account for roughly 90% of Barolo production. The entire appellation consists of 11 townships, 2000ha of vineyards and 700 wineries that produced 13 million bottles in 2015, of which some 80% was exported. The other townships of Barolo are Cherasco, Diano d'Alba, Grinzane Cavour, Novello, Roddi and Verduno. Although production codes have always stipulated that vineyards must be located on hillsides, the most recent revision of the production code released in 2010 goes further, categorically excluding valley floors, humid and flat areas, areas without sufficient sunlight, and areas with full-on northern exposures. Barolo is often described as having
Barolo is a red Denominazione di Origine Controllata e Garantita (DOCG) wine produced in the northern Italian region of Piedmont. It is made from the Nebbiolo grape and is considered one of Italy's greatest wines. Some would say it is pre-eminent. Five townships (Barolo, La Morra, Castiglione Falletto, Monforte d'Alba and Serralunga d'Alba) account for roughly 90% of Barolo production. The entire appellation consists of 11 townships, 2000ha of vineyards and 700 wineries that produced 13 million bottles in 2015, of which some 80% was exported. The other townships of Barolo are Cherasco, Diano d'Alba, Grinzane Cavour, Novello, Roddi and Verduno. Although production codes have always stipulated that vineyards must be located on hillsides, the most recent revision of the production code released in 2010 goes further, categorically excluding valley floors, humid and flat areas, areas without sufficient sunlight, and areas with full-on northern exposures. Barolo is often described as having the aromas of tar and roses, and the wines are noted for their ability to age. They usually take on a rust red tinge as they mature. Barolo must be aged for at least 38 months after the harvest before release, of which at least 18 months must be in wood. When subjected to aging of at least five years before release, the wine can be labeled Riserva. In the past, Barolos tended to be high in tannin, taking 10 years or more to soften and become ready for drinking. Beginning in the 1970s and 1980s, a new generation of winemakers have developed a ‘modern’ style of Barolo based on improved viticulture and grape quality, less extractive winemaking and new approaches to oak maturation. The entrenched views of both the ‘modernists’ and ‘traditionalists’ have moderated over time, with the result that today the overall quality of Barolo is undoubtedly the best it has ever been. Barolo and neighbouring Barbaresco form part of the recently created UNESCO World Heritage site, Vineyard Landscape of Piedmont: Langhe-Roero and Monferrato; testament to the stunning beauty of their viticultural landscapes.
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