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Ceretto News | April 2010
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| Welcome to Ceretto's new virtual space, created to inform wine lovers and friends about winery news, new releases and events and activities designed to encourage the appreciation of our wines. |
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Blange 2009, Happy 25th Birthday!
 March is traditionally a very important month at the Ceretty Winery as it marks the presentation of the new vintage of our most celebrated white, the Langhe Arneis Blangé. The 2009 vintage is particularly momentous, as our Arneis, a wine that has enjoyed an incredible success since its debut in 1985, will celebrate its 25th birthday!
2009 Vintage
The 2009 vintage of Blangé expresses an unquestionable equilibrium and elegance. The climatic stability of the summer season, combined with a slight anticipation of the harvest and cold maceration of the grape must, contributed to a particularly concentrated bouquet. This allowed us to obtain a very pleasant wine expressing fresh and fruity aromas while maintaining structure. The first bottles of the 2009 vintage present a lovely yellow color with typical light green reflections and a vivacious and attractive nose. In the mouth, the Blangé 2009 is fragrant and refined.
...so, a perfect wine to accompany your Easter weekend and raise a toast to the first signs of Spring. |
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 Spring not only indicates the release of the first wines from last year’s harvest, but it is also a period characterized by constant work in the cellar. It’s in these months that Ceretto decides the composition of our only blend, the Langhe Rosso Monsordo. This wine, produced from the vineyards surrounding the hill that is home to the winery headquarters, Monsordo, has been Ceretto’s most international product since 1997. It is the combination of three different international grape varieties: Cabernet Sauvignon, Merlot, and Syrah, carefully blended to deliver balance and drinkability to the wine.
Monsordo 2008: the blend
In February of each year, the winemakers and wine technicians at Ceretto meet to taste the various lots of the wines destined to become Monsordo. This year, of the cellar’s nearly 200 barriques filled with Cabernet, Merlot and Syrah, 130 were selected, blended, and transferred to stainless steel tanks where they will remain until May for an additional decantation while awaiting bottling. In the 2008 blend, Merlot and Syrah dominated, lending a pleasant note of sweet black fruit, typical of Merlot, and spices, particularly pepper. This is balanced by the slightly more aggressive tannic note of Cabernet.
The blend: 43% Merlot, 32% Syrah, 25% Cabernet. |
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Ristorante Piazza Duomo Awarded Second Michelin Star
 Ristorante Piazza Duomo was honored with a second star, awarded by the Michelin Guide Italy 2010 (Guida Michelin Italia 2010), recognizing the best restaurants in Italy. The ceremony was held at the Triennale in Milano on November 26, 2009. This prestigious recognition attests to the talent and dedication of Chef, and partner in the restaurant, Enrico Crippa. Crippa is a rigorous perfectionist who expresses his vivid imagination in the kitchen, creating works of visual and gastronomic art. His cuisine is based on practicality, infused with culture and intuition and executed with technical competence. Each dish is personalized, expressing a harmony based on the selection of only the finest ingredients and presented in the most elaborate yet precise manner.
For those who’d like to spend the rest of the afternoon behind the burners, Crippa proposes an unexpected pairing created for Arneis Blangè. Here's the recipe:
Salad with Razor Clams,
Maccheroncini Rice Pasta
and Parsley Sauce.
Serves 4
For the razor clams: 40 medium-sized razor clams, 2 L water, salt, to taste.
For the maccheroncini: 40 pieces of maccheroncini rice pasta, 2 L water salt, to taste.
For the parsley sauce: 30 g parsley, 1 garlic clove, 15 g capers, 15 g anchovies 100-150 g oil, Lemon juice, to taste Wine vinegar, to taste.
Per guarnire Raw chicory, sliced Angelica leaves Celery leaves Anise seed Crumbled grissini breadsticks, sautéed in oil and garlic.
Procedure
Open the razor clams and emerge in salted water for 30 seconds. Clean the clams without letting them cool and dress with salt and oil. Let rest in a warm place. Cook the maccheroncini in salted water and dress with oil. For the parsley sauce, combine all the ingredients in a mixer until well blended. Keep in the refrigerator until ready to use. For the garnish, clean the herbs and raw chicory, toss to combine, and dress with oil.
Presentation
Arrange the razor clams and maccheroncini on a plate. Decorate with the parsley sauce, crumbled grissini and finish with the herbs. |
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 Besides a newsletter, our hospitality staff, Ellan and Claudia, have created a fan page on Facebook as well, to keep you informed regarding winery news and invite you to visit the winery and taste our wines in the new Visitor Center and spectacular “Acino” at the Monsordo Bernardina Estate, just outside the center of Alba.
 Look for us on Facebook:
Cerettowinery
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