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  • 2011 Ceretto - Barolo Bricco Rocche

2011 Ceretto - Barolo Bricco Rocche

  • 95 JS
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SKU: 43643-2011-750-1A
  • Vinous | Rating: 93

    Crushed flowers, sweet tobacco, mint and spices are some of the notes that lift from the glass in the 2011 Barolo Bricco Rocche. The most perfumed and delicate of the 2011 Barolos, the Bricco Rocche captures the contrasts that are so typical of the wines of this part of Castiglione. In other words, the Bricco Rocche can be enjoyed today, yet it also has the pedigree to develop beautifully in bottle for years to come. The style of the year is also very much in evidence, especially in the wine's round, sumptuous textural feel.
    Author: Antonio Galloni
  • JamesSuckling.com | Rating: 95

    Very pretty and firm with beautiful berry, chocolate and hazelnut character. Full body, long finish. Complex and flavorful. Better in 2018.
    Author: James Suckling
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  • Piedmont, which literally means “foot of the mountain,” produces some of Italy's finest red wines. Its clay, limestone, and sand soils are home to the legendary Barolo and Barbaresco wines, made from the extremely age-worthy Nebbiolo variety. Dolcetto and Barbera are considered to be more “workhorse” varieties, and produce the largest quantity of wine. The region is tucked in the cool northwest corner of the country, surrounded on three sides by the Alps. Fog often blankets the region, ensuring long, cool growing seasons. 

    Nebbiolo is the king of Piedmont, and usually the only grape in the Barolo and Barbaresco wines of this Italian 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 Bruno Giacosa, Gaja, Giacomo Conterno, and Roberto Voerzio.

    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

    • 7 bottles owned
    • 2 collectors