Ceretto

Sustainable Practices

The Ceretto family adheres to stringent farming methods in its vineyards. All of the work is carried out by hand, with a bare minimum of assistance from tractors. As many as 500 man-hours per hectare are devoted to the Arneis and Dolcetto vineyards and 600 hours per hectare are dedicated to the remaining red varietals — 100 to 200 hours more than the Italian average of 400 hours per hectare.

The Ceretto’s vineyards are completely dry-farmed, as stipulated by DOCG and DOC regulations in Piedmont. All of the vines are pruned by hand and trained using the simple Guyot with an average of eight buds per vine. The canopy is managed with one to two prunings throughout the growing season to ensure the grapes and tannins reach optimum ripeness. The crop is thinned once at the beginning of veraison and again three to four weeks later.