2006 Barolo Cannubi San Lorenzo
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Ceretto's 2006 Barolo Cannubi (magnum) is like silk on the palate. Fragrant and elegant throughout, the wine reveals impeccable balance and tons of class. Today the oak is a touch prominent, but that shouldn't be too much of an issue when this bottling is released, around 2016.
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Antonio Galloni, Vinous
Antonio Galloni, Wine Advocate
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Ceretto’s 2006 Barolo Cannubi (magnum) is like silk on the palate. Fragrant and elegant throughout, the wine reveals impeccable balance and tons of class. Today the oak is a touch prominent, but that shouldn’t be too much of an issue when this bottling is released, around 2016. Anticipated maturity: 2016-2026. I came away impressed with the wines I tasted at Ceretto this year. Like many estates in Piedmont, Ceretto is moving back towards a greater use of large casks. The 2006 Barolos were fermented 10-15 days in stainless steel, followed by malolactic fermentation and anywhere from 24 to 30 months’ aging in French oak. Beginning with the 2007s, the Barolos spent about 16 months in French oak followed by a full year in cask. I also had a chance to taste Ceretto’s new Barolo from the storied Cannubi vineyard, a tiny production of just 550 magnums per year from a parcel of a quarter of a hectare the family purchased in 2002. At press time prices for the 2006 Barolos had not been determined. Importer: Wilson Daniels Ltd, St. Helena, CA; tel. (707) 963-9661