Cerretalto is a special blend of intuition, passion and vision – the hallmark of all Casanova di Neri’s work. The grapes hail mainly from a vineyard situated in a natural amphitheatre alongside a small river. The prized white truffles which grow in our private truffle reserve here bear witness to the purity of this environment. Soil rich in minerals, a very particular microclimate and low yield per plant coupled with our experience, dedication and passion for our work in the vineyard and in the cellar make Cerretalto a wine of immense character and harmonious structure. It's a wine of exceptional quality, personality and inimitable style – the perfect expression of the territory that nurtures it, the distillation of our idea of what a great Brunello should be. Cerretalto is a wine of outstanding character. Its uniqueness lies in the aroma’s graphite notes and sanguine undertones, and the extraordinary length and persistence of flavour on the palate. Its collection of accolades is incredible and unmatched: 100/100 Wine Advocate, 100/100 Wine Spectator, 100/100 James Suckling, 100/100 Falstaff, 100/100 Luca Gardini, 100/100 International Wine Report, 100/100 Wine Enthusiast.
giovanni neri tasting notes
The 2012 Cerretalto is a wine with a strong charisma, in which the main traits of every Cerretalto joined together: richness, pleasantness together with freshness and elegance.
It shows a very young and brilliant ruby red. The nose is mineral and charismatic, with an intense red fruit melted with chocolate, liquorice and followed by hints of citrus, smoky notes and the unmistakable graphite. Long and wide in the mouth, this wine has a thick and dense tannic texture enhanced by the finesse and silkiness. Endless aftertaste. It should be opened 3 hours in advance at the right service temperature.
2012 winter was considered mild until February, when snow and frost hit the area quite heavily. Those conditions provided some water storage in the ground for the rest of the growing season and let the grapes ripen slowly and regularly. Spring and summer were quite dry meaning lower yields compared to previous vintages.
Manual, between end of September and beginning of October 2012
Manual selection of the grapes before and after destemming, followed by a spontaneus fermentation without the addition of artificial yeast. Maceration is assisted by a falling down system, and everything is carried out inside open cone-shaped and temperature controlled fermenters for 29 days.
ageing in oak barrels
ageing in bottles