PiedmontHaving been controlled by the Dukes of

Savoy, Austria, Germany, the Holy Roman

Empire, and France, it would be an under-

statement to say that Piedmont has had many

different rulers. Each culture left an indelible

mark on the region’s culture as well as its

winemaking practices. This occurred to such

an extent that, thanks to its time under the

control of Napoleonic France, vineyards have

multiple owners, each of whom own only 2.5

acres on average.

The Piedmontese people take their food and

wine seriously. An adequate description

would be that theirs is a culture based upon

the art of haut-cuisine. Cafés and coffee

shops serve as morning meeting-places,

pre-lunch or pre-dinner aperitifs are a cultural

requisite (after all, Vermouth originated in

the Piedmont), and nearly all activity in the

region stops for daily meals.

Piedmontese cuisine incorporates truffles,

nuts, and meats to make some of Italy’s most

hearty stews and priciest pasta dishes. Agnoletti,

pasta wrapped around a roast beef and vegetable

center, in a hearty beef broth-based sauce can

smooth the tannins of a Barolo or Barbaresco

and help the wines’ fruit flavors bloom.

Taglierini, baby taglietelle, in a bagna cauda

sauce (garlic, anchovies, capers and butter) is

one of the region’s traditional pairings for the

crisp white Gavi. Piedmont is also world-

renowned for its chocolate and hazelnut

delicacies (like Nutella and gianduiotto).

Barolo, Barbaresco, Ghemme, and Gattinara,

with their extremely tannic, aromatic, and

ageworthy reds, are generally considered the

quintessential Piedmontese wines. Barolo

and Barbaresco are two of the most westerly

winemaking regions in Piedmont and a

recent push to establish crus has taken root.

Ghemme and Gattinara, the most northerly

of all Piedmontese winemaking regions,

make a lighter and less-ageworthy expression

of Nebbiolo. All four versions of Nebbiolo

are tannic with a moderately acidic backbone

“The land, the land, the land, the land,

always, the land.” — Luigi Veronelli

The Winery The Ceretto name is synonymous with estate-

grown, carefully produced wines that express

true varietal character with purity and elegance.

Famed Italian gastronome and intellectual Luigi

Veronelli wrote, “The land, the land, the land,

the land, always, the land.” The Ceretto family

has sustained this same philosophy since the

sixties when Bruno and Marcello joined their

father Riccardo in the family business in Alba.

The two brothers' objective was to select vineyards

in the most historically important areas for the

production of great wines. This idea, spawned by

a visit to Burgundy, would prove the wisdom of

the Ceretto family, placing their bottles among

the greats of enology and elevating Barolo and

Barbaresco among the most appreciated and

prestigious wines in the world. The idea was

revolutionary at the time for a territory in which

the concept of “cru” was completely unknown,

but most of all, it was a genial intuition.

The family owns four wine estates in the Langhe,

each devoted to the production of specific wines

and each named for its geographic location:

•Bricco Rocche in the village of Castiglione

Falletto, where single-vineyard Barolo wines are

produced

•Bricco Asili in the village of Barbaresco, home

to the single-vineyard Barbaresco wines

•Monsordo Bernardina in Alba, dedicated to

the production of wines from the Langhe

and Roero areas

•I Vignaioli Santo Stefano, in the village of

Santo Stefano Belbo dedicated entirely to the

production of Moscato wines

PhilosophyFor a vintner, the soil is their greatest companion,

to be taken care of, attended to, protected and

respected. Ecological and sustainable practices

were always implemented, so taking it to the next

level by introducing solar panels that power the

machinery and collaborating with biodiversity

specialists regarding vine cultivation and cellar

practices was a natural progression.

The use of chemicals and machinery in the

vineyards are kept to a minimum.

The Barolo Brothers In the 1960s, Riccardo's sons Bruno and Marcello

began working with him. Each bringing their

unique perspective and skill set to the winery.

Bruno with his charisma and creativity naturally

forged the strategic, commercial, financial and

marketing structure on which Ceretto's

entrepreneurial success is built.

Marcello’s reflective and introspective temperament

is closely aligned with the traditions of the land,

and is considered the "technical soul" of Ceretto.

He balances his brother’s dynamic personality

and oversees the unparalleled excellence of the

Ceretto wines.

Langhe Arneis Blange’ DOCVarietal Composition: 100% ArneisSoil Composition: 51% clay, 31% silt, 18% sand Average Vine Age: 17 – 31 years oldAcidity (g/L): 5Alcohol: 13%Aroma: Fragrances of pear and applePalate: Fresh and fruity with hints of apple and pearPairing: Fresh lump crabmeat, char-grilled swordfish in lemonbutter sauce87 points Wine Enthusiast, March 2012 (Vintage 2009)

Dolcetto D’Alba Rossana DOC Varietal Composition:100% DolcettoSoil Composition: Clay, silt, sandAverage Vine Age: 23 years oldAging: Six months in stainless steel tanksAcidity: 4.9Alcohol: 13.5%Aroma: Flower and fruity scentsPalate: Dry with a slight almond hintPairing: Bolognese sauces, thin-crusted prosciutto and arugulaarugula topped pizza89 points Wine Spectator, November 2012 (Vintage 2010)

Langhe Rosso Monsordo DOCVarietal Composition: Cabernet Sauvignon, Merlot, SyrahSoil Composition: Clay, silt, sandAverage Vine Age: 26 years oldAging: 12- 14 months in wood, each aged separatelyAcidity: 4.8 Alcohol: 14.5%Aroma: Spice and vanilla notesPalate: Opulent structure is enhanced by soft, sweet tanninsPairing: Gnocchi in a gorgonzola sauce, beef wellington orpepper crusted filet mignon88 points Wine Advocate, April 2012 (Vintage 2009)

Barbaresco Asij DOCGVarietal Composition: 100% Nebbiolo (massal selection)Soil Composition: Clay 35%, Silt 42%, Sand 23%Average Vine Age: 13 – 15 yearsAging: 12 months in French oak barriques, followed byadditional 12 months wooden casksAcidity (g/L): not on tech sheet nor website Alcohol: 14.5%Aroma: Hints of withered flowersPalate: Well-balanced and acidic qualityPairing: Roasted lamb garnished with mint jelly or apple glazedgrilled pork90 points Wine Advocate, June 2013 (Vintage 2010)

Barbaresco Bricco Asili DOCG Varietal Composition: 100% Nebbiolo (massal selection)Soil Composition: Sand, silt and clayAverage Vine Age: 43 years oldAging: 24 months in French oakAcidity (g/L): 5.3Alcohol: 14.5%Aroma: Ethereal bouquet with hints of dog rose, violet andlicoricePalate: Dry mouth-feel that excites the taste budsPairing: Slow roasted beef in a traditional demi-glace or atruffle infused Bolognese sauce95+points Wine Advocate, October 2012 (Vintage 2009)

Barbaresco Bernardot DOCG Varietal Composition: 100% Nebbiolo (massal selection)Aroma: Flowers and fruit forwardSoil Composition: Sand, silt and clayPalate: Opulent, full-bodied, soft tannins, evolved and silkyAverage Vine Age: 15-13 yearsPairing: Mushroom infused dishes, veal Marsala, risottoAging: 12 months in French oak barriques, followed byadditional 12 months wooden casks92+ points Wine Advocate, June 2013 (Vintage 2010)

Barolo Zonchera DOCG Varietal Composition: 100% Nebbiolo (massal selection)Soil Composition: Clay, sand and siltAverage Vine Age: 42 years oldAging: 12 months in French oak barriques, followed byadditional 12 months wooden casksAcidity (g/L): 5.7Alcohol: 14.5%Aroma: Ripe strawberries, roses, violets, tar, and trufflesPalate: Harmonious, velvety, limited tannin content, with fine balancePairing: Beef ravioli in a butter sauce, buffalo steak stroganoff orfine, aged cheeses91 points Wine Advocate, June 2013 (Vintage 2009)

Barolo Bricco Rocche Brunate DOCGVarietal Composition: 100% Nebbiolo (massal selection)Soil Composition: Sand, silt and clayAverage Vine Age: 39 years oldAging: 12 months in French oak barrels, followed by 12months in wooden casksAcidity: (g/L): 6Alchohol: 15%Aroma: Scents of delicate roses and violetsPalate: Silky smooth Pairing: Spinach stuffed Portobello mushrooms or braisedshort ribs92 points Wine Advocate, June 2013 (Vintage 2009)

Bricco Rocche Prapo’ DOCGVarietal Composition: 100% Nebbiolo (massal selection)Soil Composition: Sand, silt and clayAverage Vine Age: 37 years oldAging: 12 months in French oak barriques, followed by 12months in wooden casksAcidity (grams/liter): 6.4Alcohol: 15%Aroma: Withered roses, slight fragrance of underbrushPalate: Well-balanced and roundedPairing: Enjoy as a mediation wine or with cheeses93 points Wine Spectator, February 2013 (Vintage 2008)

Barolo Bricco Rocche DOCG Varietal Composition: 100% Nebbiolo (massal selection)Soil Composition: Sand, silt and clayAverage Vine Age: 35 years oldAging: 12 months in oak barrels Acidity (grams/liter): 6.3Alcohol: 15%Aroma: Floral aromas in its youth, give way to ethereal spices,chocolate and trufflePalate: Delicate and harmonious in some respects, whilebeing powerful and robust in othersPairing: Osso buco, bucatini topped with shaved truffle in acream sauce93 points Wine Spectator, February 2013 (Vintage 2008)

Moscato d'Asti DOCG Varietal Composition: 100% MoscatoSoil Composition: Marl, sand, clay and siltAverage Vine Age: 37 years oldAcidity (g/L): 6.4Alcohol: 5.5Aroma: Intensely fruityPalate: Sweet and perfectly balanced, lively and freshPairing: Enjoy with fresh fruit, salted caramel macaroons88 points Wine Advocate, August 2010 (Vintage 2009)

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