Cerretta’s relevance among the great Barolo crus was greatly influenced by the 2008 purchase of a parcel by Roberto Conterno. Now Cerretta is one of the most talked about crus in the region known for its stature and power, representing Serralunga terroir with classic spicier, hearty notes, and stronger tannins and structure; with the Bagnasco soft touch, however, it exhibits elegance rarely seen from this cru when young. Because of the tendency toward firmness and structure, the Cerretta harvest is partially made with destemmed grapes and in another vat, whole bunches. After finishing around three weeks of fermentation, the wines are then blended together and aged for 18-20 months in large Slavonian oak vats without racking until bottling. Usually more savory than sweet, Brandini’s interpretation in its youth reveals hints of strawberry, cherry, and sweet rhubarb with stronger notes of red licorice, anise and classic Nebbiolo sweet tar. It’s always more rustic than aristocratic compared to the others in Brandini’s Barolo range and even slightly more orange in hue and modestly floral — veering toward orange flower and dried rose — it surprises with immediate appeal in its youth while still absolutely able to stand the test of time, which is to be expected from this formidable cru.