Giovanni Rosso Barolo Cerretta 2013
- Medium bodied
“In Italy it’s known as the king of red wine and it’s a little intimidating to talk about. For me, it’s just like... Barolo!” – Mumma Summa, Broker Team Lead.
“I’ve drunk maybe five of them in my life and I can’t believe we have a wine of this quality and pedigree here. Jancis Robinson is raving about it, you’ve got other wine critics in Australia just raving about it, and there are layers and layers and layers of complexity.”
“It’s your classic tar, your classic roses, but you’ve got some herbs and cherry and it’s just beautiful. All you want to do is drink. And then drink more of it. This is your most special occasion wine, you buy it now and you put it away for twenty years. If you’ve got someone who has just been born, this is the wine you’re putting away for their 21st. I’ve been saving my pennies because we heard about this wine coming a couple of months ago and I’ve been witholding my wine budget for it. Super excited.”
“Because roses really smell like Barolo-o-oh! I had a bottle of this a couple of weeks ago at an Italian restaurant I love in Carlton, Melbourne called Scopri. It was paired with slow-cooked goat that just melted in my mouth - it was a match made in heaven. From the second I twirled my glass and had a smell, I fell in love. This bottle just made me remember why I love wine. So much complexity and elegance on the nose and palate. I got roses, cherry, raspberry and spice. I have another couple of bottles at home that I can’t wait to retry in 10-20 years time - if I can keep my hands off them until then.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Nebbiolo
- Serving Temp.
Made from Nebbiolo grapes; vine age – planted 1920, 1984, 2000; grown on soils of Calcareous grey clay. Fermented in cement tanks, using yeast. Aged in large 25 hl Fontainebleau Forest French oak casks. Aged for 36 months. Bottled unfiltered.
If you’ve never plugged Piedmont into Google images then now’s the time. A northern Italian region that spoons both France and Switzerland, it’s one of the more picturesque wine regions in the world and better yet, the vinos do the dramatic backdrop justice. Piedmont wines benefit from the warmth of the Mediterranean and the chill of the Alps, and the combination of these climates means the valleys will often be shrouded in fog. Behind the fog you’ll find Piedmont’s two superstar wines: Barolo and Barbaresco. Known as the King of Wines in Italy, Barolo in particular is lauded over worldwide but really, there’s more to Piedmont than these two. Aside from juicy, tannic nebbiolo, keep an eye out for barbera, the go-to vino for many Italians.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Slow Cooked Casserole
- 800g chuck steak, diced
- 4 Desiree potatoes, cubed
- 4 carrots, trimmed, sliced
- 415g can diced tomatoes
- 2 tablespoons tomato paste
- 1/4 cup gravy powder
- Crusty bread, to serve
- Preheat oven to 130°C. Place meat, potatoes, carrots, tomatoes and tomato paste into an ovenproof casserole dish. Mix well to combine.
- Cover with a lid. Bake for 3 hours 45 minutes, stirring once or twice during cooking.
- Remove casserole from oven. Gradually add gravy powder, stirring constantly to prevent lumps from forming. Return to oven. Cook, uncovered, for a further 15 minutes.