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 2013 vintage best represents the Cerretalto work of art: deepness, intensity, and greatness. Once poured in the glass shows a bright ruby red color while the bouquet has the unmistakable graphite followed by hints of young and dark red fruits, chocolate and liquorice. In the mouth is immense, thick and elegant at the same time with an incredible and persistent finish. Tannins are perfectly smoothed and integrated. The Cerretalto 2013 has a long life ahead. It should be opened at least 3 hours in advance at the recommended service temperature.
Winter has been quite cold with many days of rain despite the warmer beginning. Spring was a bit postponed compared to previous years, with higher temperatures and light rainy periods.
Summer began from early june with mild temperatures and a good rainfall that was well spread out all over the season.
August rainstorms significantly lowered the temperatures especially at night and enhanced the aromatic expression, leading to a perfect ripening.
Manual, between the first and the second week of October
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 32 days.
ageing in oak barrels
ageing in bottles