International Wine Cellar | Rating: 91(this is Ceretto's highest Barolo vineyard, at 310 meters): Good medium red. Strawberry, mocha and truffley underbrush on the nose, complicated by flinty minerality. Less floral and scented than the Brunate but ripe and firm in the mouth, with raspberry and smoke flavors complicated by sexy earth tones. Finishes with substantial tongue-coating, ripe tannins.Author: Stephen TanzerIssue: November/December 2013
Wine Spectator | Rating: 94A mix of cherry, menthol, licorice, wood smoke and spice highlights this elegant red. Supple, yet with muscular tannins on the finish, featuring lingering hints of spice and resin. Fine length.Author: Bruce Sanderson
Wine Advocate | Rating: 94With toasted and savory aromas, the 2010 Barolo Prapo shows a heavier, more masculine bouquet compared to the more ethereal Brunate expression. Barolo Prapo moves with thicker lines and inner determination. It's a wine of power and heft that has the staying power to withstand many long years in the cellar. Despite its youth, it boasts a complex side with contrasting tones of red cherry, spice and crushed mineral that form a seamless, supple finish.Author: Monica Larner
Nebbiolo is the king of , and usually the only grape in the and wines of this region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.
In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release. Some of the best examples of this variety come from , , , and .
The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.
Collector Data For This Wine
- 101 bottles owned
- 20 collectors