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93 points

Wine Enthusiast

18/20 points

Vinum Wine Magazine

93 points

Antonio Galloni

93 points

Monica Larner

Ettore Germano, Barolo Cerretta DOCG 2016

Barolo Cerretta DOCG 2016 is from the legendary 2016 vintage, where you really get to experience Barolo at its very best.

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399 DKK v/ 3 stk.
499 DKK v/ 1 stk.

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Country

Type

Year

2016

Grape

Area of interest

Description

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Producers

About the wine

Ettore Germano, Barolo Cerretta DOCG 2016 is from the legendary 2016 vintage, where you really get to experience Barolo at its very best. The wine is full-bodied with a fantastically well-balanced structure and elegance. On the nose, the wine has ripe red fruit and vanilla. After a few years in the bottle, the wine will develop hints of leather, tobacco and some small dark fruits.

 

Drink 2016 – 2042

 

Country: Italy
Grape: Nebbiolo
Region: Barolo
Under area: Cerretta
Year: 2016
Content: 0,75 l
Alcohol: 15 %
Type: Red wine
Serving: 16-18 degrees
Dryness: Dry
Suitable for: Grill, Wild, East, Stews
Manufacturer: Ettore Germano
Vinification:

The grapes are hand-harvested and transported in small baskets to the winery.
They are then destemmed and lightly crushed to undergo alcoholic fermentation in steel tanks.
Maceration is 40-45 days with several pump-overs daily and also occasional delastage to encourage the extraction of color and tannins.
The wine is aged in medium oak barrels.
Each barrel has a different age and a different passage.
After 18 to 24 months, depending on the vintage, the wine is bottled, where it is allowed to lie for another 12 months before being available on the market.

Producers Ettore Germano

Ettore Germano is committed to producing the best of the best wine.
Today, the winery is run by Sergio Germano, who is the 5th generation in the family business.
Sergio works with the philosophy that it is the small details that make the biggest difference in the final results.
Both in the vineyards, but also in the cellar.
With this philosophy, combined with respect for the predecessors, he focuses on the primary needs of the vineyard’s biological cycle, without force and haste.
In the fields, they use green manure with beans, grains and herbs to optimize the organic matter.
Overall, it takes about 800 hours of work per hectare, 90% of which is manual, but definitely worth it.

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