The 2017 Barolo Cerequio shows medium intensity with cherry, wild rose and a hint of crushed white pepper. This is a 13,000-bottle production, which I assume must make it one of the largest expressions from this celebrated MGA site, where single plots tend to be quite small. Indeed, fruit comes from a three-hectare site with southeast-facing exposures. The wine offers nice aromatic intensity that cedes to a polished but somewhat subdued mouthfeel.

With fruit from La Morra, the Beni di Batasiolo 2016 Barolo Cerequio (with 13,000 bottles made) reveals dried berry fruit, blackcurrant, dusty clay and licorice. All these classic Nebbiolo aromas are enhanced by some faint mineral or iron-like tones. The wine finishes on a dry note, with some added tannic structure and astringency, so you're best off giving it just a little more time.

The 2014 Barolo Cerequio pulls itself together nicely in this difficult vintage. This wine and the Brunate cru are my favorites among this group of new releases from Beni di Batasiolo. In the case of this wine, you get hints of candied cherry and blackberry syrup. The primary fruit has evolved to show licorice, tar and smoke. Cerequio is aged in large oak casks. Some 13,000 bottles were produced

Truffle, tar, macerated cherry and spice aromas and flavors are the hallmarks of this mellow red, with savory, salty accents on the sweet, chewy finish. Close to ready. Best from 2019 through 2030. 1,160 cases made, 200 cases imported.??–BS??Region: Italy / Piedmont / Barolo Select to Add

There's not much fruit here, but vibrant acidity drives the tar, eucalyptus, dried cherry and leather flavors. Chunky tannins frame the moderate finish. Best from 2018 through 2028. 1,160 cases made, 200 cases imported.??–BS??Region: Italy / Piedmont / Barolo Select to Add