The Ceretto family are pioneers in Piedmont, and much of their international renown has been built on their fastidious work in the vineyards, and their (at the time) revolutionary approach to promoting the concept of cru wines in the region. This idea of highlighting specific vineyards chosen for their enduring excellence was something Bruno and Marcello Ceretto learnt after visiting Burgundy in the 1960's. Applying this approach to Barolo and Barbaresco has further elevated these wines to now be counted amongst the most appreciated and prestigious wines in the world.

Ceretto Barbaresco is made by combining fruit from some of the youngest vines in Asili and the lower part of Treiso. A total of 5 hectares are cultivated ecologically (certified) and without using any chemicals, and grapes are harvested manually. Fermentation occurs with native yeast in stainless steel tanks, before being transferred to barrels for around 12 months.