In view of their staggered ripening times, resulting inthe varieties being processed separately, it would be more correct to talk about ‘vinificationsí than ‘vinificationí. The operations follow a common thread however: heat-controlled fermentations in steel lasting 12-15 days, with breaking up of the cap and pumping over of the must. Drawing off follows rapid settling (2-3 days), and the wines are then transferred into barriques for the malolactic fermentation. Blending of the different wines only takes place after this important bio-chemical process, and varies depending on the vintage. A period of ageing of 16-18 months then precedes bottling.
Deep ruby red, with slight garnet undertones. Rich, variformed nose, with a succession of varietal aromas strengthened by touches of spices and vanilla. An opulent structure shows immediately on the mouth, with soft, sweet tannins that leave no doubts as to its long life and unquestionable class.
|For more than 80 years the Ceretto family has been making wine in Piedmontís Langhe.
The family is most well known for producing coveted single-vineyard estate grown
Nebbiolo wines and high-quality Arneis and Moscato. Their wine production covers seven separate estates, while an eighth (I Vignaiolo di Santo Stefano) is co-owned along with two other growers. The Cerettos were the first producers in Piedmont to use stainless steel for
fermenting red wine and adopted other modern techniques, including temperature control
for fermentation, reduced maceration times and new oak aging. When Ceretto produced its first Arneis, only 74 acres of this grape were planted in the region. Today there are more than 1,200 acres planted to Arneis. The Ceretto Arneis is considered the benchmark and
one in every five bottles of Arneis produced in Piedmont bears the Blange label.