2022 Technical Specifications
Alcohol 14.0%
pH 3.55
Grape Varieties 100% Nebbiolo
Classification Barolo DOCG
Region Cerequio
Soil Calcareous-clayey marine-sedimentary marl of tortonian origin, With basic ph, Little organic matter, And abundant magnesium and especially manganese
Elevation 320.0 meters
Orientation South-Southwest
Harvest Dates 20–26 September 2022
Vine Age Vines planted 1972–1990
Fermentation Vessels 55 hL oak vats
Maceration 20 days
Oak Types Oak
Serving Temperature 18°C · 64°F
Closure Cork
Production Details The 3 ha Cerequio parcel is Guyot-trained at 4,500 vines/ha; late-summer thinning leaves an average of 5–6 bunches per vine, and harvest is manual. Fermentation occurs at 27–30°C with gentle shower-system cap wetting. Refinement lasts at least three years, including two years in average-sized oak casks followed by bottle refinement. Kobrand separately reports acidity of 5.65 g/L but does not specify its analytical basis or acid equivalent.
Tasting Notes Ruby and garnet red; mature fruit, mint, eucalyptus, gentian and fine spices; rich structure, fine tightly woven tannins, elegance and harmony
Food Pairing Roasts, tagliolini with truffle, wild game and well-matured cheeses
2021 Technical Specifications
Alcohol 14.0%
pH 3.59
Grape Varieties 100% Nebbiolo
Classification Barolo DOCG
Region Cerequio
Soil Calcareous-clayey marine-sedimentary marl of tortonian origin, With basic ph, Little organic matter, And abundant magnesium and especially manganese
Elevation 320.0 meters
Orientation South-Southwest
Harvest Dates 10–12 October 2021
Vine Age Vines planted 1972–1990
Fermentation Vessels 55 hL oak vats
Maceration 20 days
Oak Types Oak
Serving Temperature 18°C · 64°F
Closure Cork
Production Details The 3 ha Cerequio parcel is Guyot-trained at 4,500 vines/ha; bunch thinning leaves an average of 5–6 bunches per vine, and harvest is manual. Fermentation occurs at 27–30°C with gentle shower-system cap wetting. Refinement lasts at least three years, including two years in average-sized oak casks followed by bottle refinement. Kobrand separately reports “ACIDITY: 5.85” but supplies neither a unit nor an analytical basis.
Tasting Notes Distinctive, complex and elegant bouquet; tightly woven fine, silky tannins; remarkable balance and an exceptionally persistent finish
Food Pairing Roasts, tagliolini with truffle, wild game and well-matured cheeses
2020 Technical Specifications
Alcohol 14.0%
pH 3.56
Grape Varieties 100% Nebbiolo
Classification Barolo DOCG
Region Cerequio
Soil Calcareous-clayey marine-sedimentary marl of tortonian origin, With basic ph, Little organic matter, And abundant magnesium and especially manganese
Elevation 320.0 meters
Orientation South-Southwest
Harvest Dates 10–13 October 2020
Vine Age Vines planted 1972–1990
Fermentation Vessels 55 hL oak vats
Maceration 20 days
Oak Types Oak
Serving Temperature 18°C · 64°F
Closure Cork
Production Details The 3 ha Cerequio parcel is Guyot-trained at 4,500 vines/ha; bunch thinning leaves an average of 5–6 bunches per vine, and harvest is manual. Fermentation occurs at 27–30°C with gentle shower-system cap wetting. Refinement lasts at least three years, including two years in average-sized oak casks followed by bottle refinement. Kobrand separately reports “ACIDITY: 5.90” but supplies neither a unit nor an analytical basis.
Tasting Notes Ruby and garnet red; mature fruit, mint, eucalyptus, gentian and fine spices; rich structure, fine tightly woven tannins, elegance and harmony
Food Pairing Roasts, tagliolini with truffle, wild game and well-matured cheeses
2019 Technical Specifications
Grape Varieties Nebbiolo
Classification Barolo DOCG
Region Cerequio
Soil Calcareous-clayey marine-sedimentary marl of tortonian origin, With basic ph, Little organic matter, And abundant magnesium and especially manganese
Elevation 320.0 meters
Orientation South-Southwest
Harvest Dates 6–10 October 2019
Vine Age Vines planted 1972–1990
Fermentation Vessels 55 hL oak vats
Maceration 20 days
Oak Types Oak
Serving Temperature 18°C · 64°F
Closure Cork
Production Details The 3 ha Cerequio parcel is Guyot-trained at 4,500 vines/ha; bunch thinning leaves an average of 5–6 bunches per vine, and harvest is manual. Fermentation occurs at 27–30°C with gentle shower-system cap wetting. Refinement lasts at least three years, including two years in average-sized oak casks followed by bottle refinement.
Certifications V.I.V.A. Sustainable Wine
Tasting Notes Intense bright colour; mint, eucalyptus and sweet spices; rich, well-defined and structured palate with dense silky tannins, harmony and longevity
Food Pairing Roasts, tagliolini with truffle, wild game and well-matured cheeses
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Nebbiolo
Classification Barolo DOCG
Region Cerequio
Soil Calcareous-clayey marine-sedimentary marl of tortonian origin, With basic ph, Little organic matter, And abundant magnesium and especially manganese
Elevation 320.0 meters
Orientation South-Southwest
Harvest Dates 6–10 October 2018
Vine Age Vines planted 1972–1990
Fermentation Vessels 55 hL oak vats
Maceration 20 days
Oak Types Oak
Serving Temperature 18°C · 64°F
Closure Cork
Production Details The 3 ha Cerequio parcel is Guyot-trained at 4,500 vines/ha; bunch thinning leaves an average of 5–6 bunches per vine, and harvest is manual. The vintage note additionally records removal of 30–35% of excess bunches. Fermentation occurs at 27–30°C with gentle shower-system cap wetting. Refinement lasts at least three years, including two years in average-sized oak casks followed by bottle refinement.
Certifications V.I.V.A. Sustainable Wine
Tasting Notes Menthol, small red fruits and sweet spices; harmonious, fresh and persistent palate with silky tannins and pronounced elegance
Food Pairing Roasts, tagliolini with truffle, wild game and well-matured cheeses
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties Nebbiolo
Classification Barolo DOCG
Region Cerequio
Soil Tortonian and helvetian calcareous marl with basic ph and more than 30% sand; poor in organic matter but rich in iron and magnesium
Elevation 320.0 meters
Orientation South-Southwest
Harvest Dates 25 September–2 October 2017
Vine Age Vines planted 1972–1990
Fermentation Vessels 55 hL oak vats
Maceration 20 days
Oak Types Oak
Serving Temperature 18°C · 64°F
Closure Cork
Production Details The 3 ha Cerequio parcel is Guyot-trained at 4,500 vines/ha; bunch thinning leaves an average of 5–6 bunches per vine, and harvest is manual. Fermentation occurs at 27–30°C with gentle shower-system cap wetting. Refinement lasts at least three years, including two years in average-sized oak casks followed by bottle refinement.
Certifications V.I.V.A. Sustainable Wine
Tasting Notes Harmonious flavour, soft silky tannins, substantial structure, complex aromas and excellent longevity
Food Pairing Roasts, tagliolini with truffle, wild game and well-matured cheeses
Sources: www.michelechiarlo.it ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2016 / 750ml | CHF 918.85Recorded amount · package unit unverified | vinpark.ch ↗ |
| Wine-SearcherLWIN 1097799 | — | — | wine-searcher.com ↗ |