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Technique
Viticulture
Growing region: Serralunga. Clay, sandstone and limestone soil of Tortoniano type. South, south-east exposure. First vintage produced: 2005. Cerretta is unanimously recognized as one of the greatest terroirs in the Barolo vineyard. It produces wines that are generally nervous, very spicy and balsamic. Only 6'000 bts produced per year.
Oenology
Temperature controlled maceration in self-rotating vats for 3/4 days, aged in French oak barrels for 24 months, then prolonged storage in bottles before release.
Suggestions for accompaniment
A Chateaubriand entrecote - Beef carpaccio - Veal sweetbreads with truffles.
Liquid geography
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