Vietti Barolo Cerequio 2020

Vietti Barolo Cerequio 2020 is a single-vineyard Barolo from one of La Morra’s most revered crus, crafted in tiny quantities—only 3,866 bottles were produced. This is Barolo at its most refined: powerful yet polished, with a velvety core and distinctive aromatic complexity. As part of Vietti’s prestigious cru range, Cerequio combines modern precision with the timeless elegance that has made Barolo a benchmark in fine Italian red wine.

Tasting Notes
In the glass, the 2020 Barolo Cerequio shows a luminous garnet hue with brick-tinged edges, typical of top Nebbiolo even in its youth. The nose is immediately expressive and layered, offering dark cherry and blackcurrant framed by notes of dried mint, licorice root, and a subtle blood-orange or marine-blue citrus lift, along with hints of rose petal and gentle spice. On the palate, this vintage delivers a slightly warmer, more enveloping mid-palate than cooler years, giving the wine a sense of supple richness. The fruit profile leans into dark cherry and ripe red berries, with that same herbal-minty nuance adding freshness. The tannins—classic Nebbiolo in structure—are particularly fine-grained and velvety, with a chalky, almost powdery texture that carries the flavors through a long, persistent finish. The acidity is vibrant and well-integrated, ensuring balance despite the wine’s depth and ripeness. While already accessible with proper aeration, this Barolo has the structure and acidity to evolve gracefully in the cellar for 15–20 years or more, gaining complexity, tertiary notes, and further harmony over time.

Production
Cerequio is one of Barolo’s most historic and prized vineyards, situated in La Morra and known for its calcareous marl soils and ideal south to southeast exposures that yield Nebbiolo of remarkable perfume and finesse. The combination of altitude, well-drained limestone-rich soils, and a favorable microclimate gives grapes with concentrated flavor, firm yet refined tannins, and vibrant natural acidity. Grapes are harvested by hand at optimal ripeness, with careful selection both in the vineyard and at the winery to ensure only the finest bunches are used. After fermentation, the wine undergoes malolactic fermentation in barriques, which helps soften the wine’s naturally high acidity and build textural richness. It is then transferred to large oak casks, where it ages for two years, allowing the aromas and structure to integrate without overwhelming the purity of the fruit or the signature elegance of the Cerequio terroir.

Food & Serving
This Barolo is a natural partner for richly flavored dishes and refined Italian cuisine. It pairs beautifully with truffle risotto, braised beef (such as brasato al Barolo), slow-cooked lamb, game birds, and mushroom-based dishes, as well as aged hard cheeses like Parmigiano Reggiano or pecorino. For optimal enjoyment, serve at 16–18°C (60–64°F). In its youth, decanting for 2–3 hours is recommended to allow the aromatics to fully open and the tannins to soften, while older bottles will benefit from a more gentle, shorter decant just to remove any sediment and awaken the wine.

Producer
Vietti is one of Piedmont’s most respected and influential producers, with roots in the Langhe dating back to the 19th century and a modern reputation built on visionary quality. Based in Castiglione Falletto, the estate was among the pioneers of single-vineyard (cru) Barolo bottlings, helping to define the modern understanding of terroir in the region. Vietti’s focus on meticulous vineyard work, low yields, and a sensitive balance between traditional large cask and small-barrique aging has made the winery a reference point for collectors and enthusiasts worldwide. Their Barolo Cerequio sits among the flagship expressions of the estate, showcasing both the finesse of La Morra’s great crus and Vietti’s ongoing role in shaping the identity of fine Barolo on the global stage.

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