Ceretto, Barolo Prapo' 1988

Ceretto Barolo Prapò 1988 is a mature, single-vineyard Barolo from one of Piemonte’s most respected modern pioneers. Sourced from the Prapò cru in Serralunga d’Alba, this is Nebbiolo in its classic, long-lived guise, now offering fully evolved tertiary complexity. With over three decades of quiet cellar time, it represents both a piece of Barolo history and a rare opportunity to experience traditionally structured Barolo at peak maturity.

Tasting Notes
In the glass, expect an evolved garnet core with a brick-orange rim, typical of well-aged Nebbiolo. The wine may show a lightening of color and some sediment, both normal for a wine of this age. The nose is where this 1988 Prapò truly shines: lifted aromas of dried cherry, rose petal, violet and tar mingle with mature notes of leather, tobacco leaf, dried porcini, truffle and a touch of cocoa. On the palate, the wine is now more about finesse than power, with softened yet still present tannins, a fine spine of acidity and flavors of dried red berries, blood orange, tobacco, forest floor and sweet spices. The structure of Serralunga is still evident, but the edges have melted into a graceful, savory harmony. At this stage, the wine is fully mature and best enjoyed over the next few years, with bottles in very good condition capable of offering further nuanced development in the short term. As noted, there may be some signs of cellar wear on the packaging, but the wine itself is in optimal condition and has been well stored.

Production
Prapò is a noted cru in Serralunga d’Alba, an area renowned for its compact marl and clay-limestone soils that give Barolo its depth, firm tannins and ageworthiness. In the late 1980s, Ceretto was already focused on precise vineyard work and low yields, harvesting by hand to ensure only healthy Nebbiolo clusters made it to the cellar. Fermentation for their single-vineyard Barolos takes place in temperature-controlled stainless steel tanks, using indigenous yeasts to preserve vineyard character, followed by an extended maceration to extract structure and aroma. The young wine is then aged in French oak for up to two years, allowing the powerful Nebbiolo tannins to integrate while maintaining the distinctive mineral backbone and aromatic lift that define Ceretto’s cru bottlings.

Food & Serving
This mature Barolo calls for equally refined, savory dishes: classic Piemontese cuisine such as tajarin with white truffle, brasato al Barolo (wine-braised beef), game birds, veal shank or mushroom-based dishes suits it beautifully. Aged hard cheeses like Parmigiano Reggiano, Castelmagno or well-matured Comté also work very well. Serve at 18°C (about 64–65°F), and given the age, stand the bottle upright several hours before opening to allow sediment to settle. Decant gently 30–60 minutes before serving to separate sediment and let the bouquet fully unfold, taking care not to overexpose the wine to air for too long.

Producer
Founded in 1930 by Riccardo Ceretto, the Ceretto estate has grown from a small négociant operation into one of Piemonte’s most influential producers of single-vineyard Barolo and Barbaresco. After initially purchasing grapes, the family began acquiring prime vineyards, culminating in the creation of the Bricco Rocche winery in Barolo and Bricco Asili in Barbaresco in the 1970s—both conceived specifically for cru bottlings. Their first single-vineyard Barolo was released from Bricco Rocche in 1986, and they have since expanded the range to include other top sites such as Prapò. Today, under the third generation—Lisa, Roberta, Alessandro and Federico—Ceretto farms organically (since 2010), produces a wide range of Piemonte wines, and even supplies ingredients to the three-Michelin-star restaurant Piazza Duomo in Alba. Ceretto stands as a key figure in the evolution of Barolo, bridging traditional structure with a precise, vineyard-driven modernity.

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