94 Points Wine Advocate: The 2009 Barolo Cerequio is a richly layered expression that sees mint and licorice meld into underbrush and forest berry. This medium-bodied Barolo plays its elegance card well and will undoubtedly continue to do so as it evolves.
Colour: lively garnet red.Optimum density and fluidity Aroma: ample, generous and with a marked personality. A splendid symphony of sensations, among which ripe fruit (blackcurrant, apricot,maraschino cherry),mint leaves, gentian roots and spicesTaste: all the seductive aromas are confirmed on the palate. It has a rich, aristocratic body of great character, a presence of delicate tannins; surprising is its delicacy,which caresses one’s mouth
”It is the most beautiful concentration of great crus that Langa can express.” – Atlante delle vigne di Langa, edited by Carlo Petrini – Slow Food Editore,1990 Cerequio is one of Langa’s great historical crus.All the guides – Fantini 1880, Ratti 1961, Slow Food Editore 1990,Veronelli 1996 – ranked it as one of the top Barolo crus Our estate comprises 9 hectares of vineyards and a 19th-century hamlet where Palas Cerequio was born, the Barolo cru resort. In the cellars we decided to have the Caveau with our story:Barolos from 1958 to the present day,with more than 6,000 bottles of historic memory. Our Barolo Cerequio, the first harvest being in 1988, is produced only in the years that we deem excellent.
The wine producing firm of Michele Chiarlo was founded in 1956 by the sole and present owners, Michele and Giuseppina Chiarlo. Son of over seven generations of esteemed wine growers, Mr. Chiarlo is today one of the most respected producers of the fine wines of Piedmont and a leading figure in its viticultural industry. Michele Chiarlo directly manages or personally oversees every aspect in the production of his wines. Eminently qualified through the expertise acquired through his involvement with the company under his father, he also holds a degree from the prestigious School of Enology at Alba. His ceaseless innovation, both in production and in marketing, has gained him the respect of his industry.
CONSUMPTION PERIOD: it reaches its peak after 5-6 years and ages well for up to at least 20 years SERVING TEMPERATURE: 17°-18°C ACCOMPANIMENTS: important dishes of red meat and game, excellent with ripe, hard cheese