2022 Technical Specifications
Grape Varieties Nebbiolo
Classification Barolo DOCG
Region Barolo
Soil Calcareous marl clay of sedimentary marine origin from the tortonian period; 12% active limestone, Basic ph, With significant magnesium and manganese.
Harvest Dates 20 Sep 2022 to 26 Sep 2022
Fermentation Vessels Steel tanks
Oak Types Oak; type not specified
Closure Cork
Production Details Guyot-trained vines; manual harvest after summer thinning. Vinified in steel tanks with 15–18 days of skin maceration and gentle shower-system cap wetting at 27–31°C. Maturation is a minimum of 3 years, including 18–24 months in average-sized oak casks, followed by bottle refinement. Recommended serving temperature is 17–18°C; bottle formats are 0.375 L, 0.75 L and 1.5 L.
Tasting Notes Garnet; rose petals, juniper berries and fine spices; ample and structured, with silky tannins, elegance and persistence.
Food Pairing Fettuccine with porcini, pigeon braised in Barolo, and well-matured cheeses.
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Nebbiolo
Classification Barolo DOCG
Region Barolo
Soil Calcareous marl clay of sedimentary marine origin from the tortonian period; 12% active limestone, Basic ph, With significant magnesium and manganese.
Harvest Dates 7 Oct 2021 to 12 Oct 2021
Fermentation Vessels Steel tanks
Oak Types Oak; type not specified
Closure Cork
Production Details Guyot-trained vines; manual harvest after summer thinning. The final two weeks of August were used for thinning to 6–8 clusters per vine, each no heavier than 250 g, with additional wing and tip trimming where required. Vinified in steel tanks with 15–18 days of skin maceration and gentle shower-system cap wetting at 27–31°C. Maturation is a minimum of 3 years, including 18–24 months in average-sized oak casks, followed by bottle refinement. Recommended serving temperature is 17–18°C; bottle formats are 0.375 L, 0.75 L and 1.5 L.
Tasting Notes Garnet; rose petals, juniper berries and fine spices. The vintage-specific producer note describes complexity and elegance, tightly woven fine silky tannins, balance and a lingering finish.
Food Pairing Fettuccine with porcini, pigeon braised in Barolo, and well-matured cheeses.
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Nebbiolo
Classification Barolo DOCG
Region Barolo
Soil Calcareous marl clay of sedimentary marine origin from the tortonian period; 12% active limestone, Basic ph, With significant magnesium and manganese.
Harvest Dates 6 Oct 2018 to 10 Oct 2018
Sites Cerequio and Cannubi vineyards
Fermentation Vessels Steel tanks
Oak Types Oak; type not specified
Closure Cork
Production Details Guyot-trained vines; manual harvest after summer thinning, including removal of 30–35% of excess bunches. Vinified in steel tanks with 15–18 days of skin maceration and gentle shower-system cap wetting at 27–31°C. Maturation is a minimum of 3 years, including 18–24 months in average-sized oak casks, followed by bottle refinement. Recommended serving temperature is 17–18°C; bottle formats are 0.375 L, 0.75 L and 1.5 L.
Tasting Notes Garnet; rose petals, juniper berries and fine spices; ample and structured, with silky tannins, elegance and persistence. Wine Enthusiast additionally noted rose, violet, woodland berry, cranberry, pomegranate, aromatic herbs, baking spice, bright acidity and taut silky tannins.
Food Pairing Fettuccine with porcini, pigeon braised in Barolo, and well-matured cheeses.
Sources: www.michelechiarlo.it ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1163568 | — | — | wine-searcher.com ↗ |