The 2008 Barolo Prapo flows with sumptuous layers of dark fruit, menthol, licorice and tar. It is a rich, generous Barolo, with more than enough fruit to stand up to the French oak. There is plenty of Serralunga character in the glass. This, too, is another fairly generous Barolo for the year, but there is more than enough richness to balance the tannins. This is a fabulous showing from Ceretto. Anticipated maturity: 2016-2028. Once the poster child of all things modern, Ceretto continues to impress with an approach that combines the best of innovation and tradition. Today macerations are longer, the wines spend less time in oak and new oak levels are lower than in the past. The 2008 Nebbioli were picked from October 5 to 10. The wines saw on average 25 days of contact with the skins. Malolactic fermentation took place in oak, and the wines were aged in barrel for 24 months, 50% new and 50% one-year-old. Starting with 2009, the Baroli are made with natural yeasts, which encourages longer and more drawn out malolactic fermentations. I have to say I am very intrigued by what is happening at Ceretto. Importer: Wilson Daniels Ltd, St. Helena, CA; tel. (707) 963-9661