The 2018 Vietti Barolo Cerequio is an elegant debut for this cru, and it shows a lot of finesse. It’s got that classic La Morra softness and perfume—think wild cherry, plum, orange peel, and a hint of licorice—with fine tannins that feel polished rather than punchy. Even though it’s on the lighter, more graceful side for a Barolo, it doesn’t lack structure or depth. There’s a lovely lift from balsamic and spice notes on the finish that gives it charm and complexity. It’s drinking well sooner than some of Vietti’s other 2018s, but still has the bones for aging.

The Wine Advocate | RP 96
Published: Jun 23, 2022
Drink: 2025-2050

Here's an exciting new submission from Vietti. The 2018 Barolo Cerequio is lovely, sporting a broad and enriched bouquet that paints a panoramic vision of this MGA that straddles the villages of La Morra and Barolo. Despite that wide vision, this wine also excels at showing pinpoint details of wild cherry, crushed stone and black licorice. Cerequio is a wine of latitude and depth. Tight tannins help to stitch it together into a comprehensive whole. Only 4,925 bottles were made in this inaugural release. Congratulations.

Vietti is one of the most dynamic wineries in the appellation. Starting with the 2019 vintage, the entire production of Barolo and Barbera is certified organic. This set of new releases comes with three big surprises. There are three new wines in their inaugural release: the single-vineyard Barolo Cerequio (with fruit from La Morra), the Barolo Monvigliero from Verduno and the Barbaresco Masseria, now entirely made with fruit from Roncaglie. The Monvigliero is a wine of special interest as it is made with 60% whole cluster fruit in collaboration with colleagues over at Borgogna. I also recently read that Luca Currado Vietti actually created a shared investment in Monvigliero in 2018 (for an 8,000-square meter plot in the MGA) with a group of 10 American investors. Luca could not buy the property outright, but under the terms of the shared agreement, the investor group retains 45% of the production each year, released under the Vietti label, and Luca is left with the remaining 55%. The question is: What will he do with his share of that precious fruit? 

Jamessuckling.com | JS 92
Published: Oct 2, 2022

Aromas of raspberries and citrus fruit follow through to a medium-bodied palate with very fine tannins and a lightly firm finish. Quite a lightweight, but nicely balanced. Should be ready to try by 2024.

Vietti.com

Denomination: Barolo DOCG

Variety: 100% Nebbiolo

The grapes come from the historic “Cerequio'' vineyard: one of the most significant MGAs in the entire Barolo winegrowing region. Our plot is located in the municipality of Barolo. Located around 320 m asl, it has a southern exposure and a density of around 4.600 plants per hectare. The average age of the vines is around 36 years. Limestone and clay-rich soil with Marls of Sant’Agata.

Winemaking: alcoholic fermentation for around 3 weeks in a stainless steel tank, in contact with the skins and regular pumping-overs. This period includes pre- and post-fermentation maceration, with the traditional submerged-cap method. Malolactic fermentation takes place in wood. Aging: around 30 months, in large wood barrels and partly in barriques.

Description: intense ruby-red color. On the nose ripe red fruits and spices. On the palate fruity (strawberry, plum, cherry) and citrusy notes. The tannins are elegant and imposing. Enveloping and persistent body. Harmonious and complex. The balsamic notes on the finish further enliven this wine, whose elegance and balance are rare indeed.