Ceretto’s 2016 Barolo presents itself as a sophisticated and thoughtfully crafted example of this iconic Piedmontese red. With its deep ruby hue and classic structure, the wine hails from the prestigious Barolo appellation, renowned for producing wines of remarkable elegance and longevity. While the traditional grape in Barolo is Nebbiolo, which brings expressive aromas, graceful tannins, and notable acidity, it’s important to mention that specific blending details can vary from one producer to another. The 2016 vintage enjoyed favourable growing conditions, contributing to a wine with both aromatic complexity and balanced ripeness. The vinification—typically involving extended maceration and aging in oak—further enhances the wine’s aromatic depth and textural finesse, resulting in notes that often evoke red cherries, dried rose petals, tar, and subtle spices.
The Barolo region in north-western Italy is shaped by its rolling hills and varied soils, predominantly rich in clay and limestone, which impart a distinctive minerality to its wines. The vineyards benefit from a continental climate, marked by cold winters and warm, dry summers that help the grapes achieve optimal ripeness while retaining their vibrant acidity. Historically, Barolo is hailed as the ‘King of Wines and Wine of Kings’, with a winemaking tradition that stretches back centuries and underpins Piedmont’s global reputation for fine wine. Ceretto, in particular, is respected for its commitment to expressing the unique nuances of each vineyard site, combining modern precision with reverence for tradition.
At the table, this Barolo’s commanding structure and aromatic profile make it an outstanding partner for robust dishes. Consider traditional Piemontese cuisine such as braised beef in Barolo sauce, tajarin pasta with white truffles, or porcini risotto. It also pairs beautifully with game, mature cheeses, and earthy mushroom preparations, all of which complement the wine’s tannins and savoury notes.
For optimal enjoyment, serve this wine at 16-18°C after allowing it to breathe, ideally decanted for an hour or two to unlock its full spectrum of aromas and flavours. Barolo has significant ageing potential, so while it can be enjoyed now, further cellaring will reward patience with even greater depth and harmony.
