Schiavenza Barolo Ceretta 2017 was made by Luciano Pira and Walter Anselma, the son’s in law of the second generation of Alessandria’s to work these particular hectares. The Nebbiolo comes from their vines within the outstanding Serralunga d’Alba Cru’s Prapo, Cerretta, and Broglio. There is zero use of herbicides and pesticides and the harvest is done according to the moon cycle. They are walking the fine Barolo line between traditional and modern wine making. Maceration typically takes 25 days on skins, indigenous yeasts carry out fermentation and the wines have a nice long stay in Slavonian oak barrels. In recent years they’ve been bottling the wine a little earlier to try and preserve a little more fruit than the older style of Barolo dictates. This wine blew our doors off and was a delight to drink, but will develop for decades if you can wait.
Tasting note: Developing aromas of fennel, thyme, rose petals, cherries, strawberries, leather, campfire, baking spices and black pepper. Full body with high acidity, medium+ fine dusty tannins and medium+ alcohol. Intense flavors of black pepper, fennel, rose petals, dried cherries, strawberries, dark chocolate and belt leather. An intense, highly extracted mind blower of a wine. Nothing subtle here. The flavors have youthful spring and lift, a long finish and high complexity. Drink or hold for another 20-30 years.
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