Cru Cerretta is located in Serralunga d’Alba, on Helvetian soil, rich in very compact blue marl. The altitude ranges 310-371 meters (1,017-1,214 feet) above sea level.

Manual harvest takes place at the end of October. The vinification starts with carefully selected grapes that are destemmed and pressed. Temperature-controlled fermentation lasts three weeks and maceration lasts about 20 days at a maximum temperature of 30°C (86°F). Malolactic fermentation ends before winter is over. Aged 24 months partly in 25-hl Slavonian oak barrels and partly in French barrique. Further aged in bottle for at least 12 months.

Intense garnet with a complex, ample bouquet, reminiscent of fruit, tobacco, licorice, roses, violets, and vanilla. Full and silky-textured on the palate, with smooth, velvety tannins, and wonderful structure and flavors. Serve with rich, structured dishes, such as red meat, game, seasoned cheeses