2023 Technical Specifications
Grape Varieties Barbera
Classification Nizza DOCG Riserva
Region Nizza
Soil Astiane sands: calcareous clay marl of sedimentary marine origin, With lime, Sand and microelements, Particularly magnesium
Elevation 240.0 meters
Orientation South To South-Southwest
Sites La Court vineyard, Castelnuovo Calcea
Fermentation Vessels 55 hl oak vats
Maceration 15 days
Serving Temperature 18°C · 64°F
Closure Cork
Production Details Manual harvest; approximately 5,000 vines/ha, trained Guyot, with excess bunches thinned to an average 5–6 bunches per vine. Fermentation with skins used gentle shower-system cap wetting at 27–30°C. Refinement is stated as 30 months total: depending on vintage, most wine matures in large barrels and the remainder in barriques for one year, followed by 18 months in bottle.
Tasting Notes Purple with brilliant ruby hues; ample, intense and elegant, with black cherry, cocoa and coffee; structured, fresh and velvety, with a long silky finish
Food Pairing Agnolotti with wild-rabbit sauce, tagliolini with porcini, roasted veal, and well-matured cheeses
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.5%
pH 3.5
Total Acidity 6.3 g/L
Grape Varieties 100% Barbera
Classification Nizza DOCG Riserva
Region Nizza
Soil Astiane sands: calcareous clay marl of sedimentary marine origin, With lime, Sand and microelements, Particularly magnesium
Elevation 240.0 meters
Orientation South To South-Southwest
Harvest Dates Harvest started during the first ten days of September 2022
Sites La Court vineyard, Castelnuovo Calcea
Fermentation Vessels 55 hl oak vats
Maceration 15 days
Serving Temperature 18°C · 64°F
Closure Cork
Production Details Manual harvest; approximately 5,000 vines/ha, Guyot trained, with excess bunches thinned to an average 5–6 per vine. Fermentation used gentle shower-system cap wetting at 27–30°C. The producer states 30 months total refinement, with most wine in large barrels and the remainder in barriques for one year depending on vintage, followed by 18 months in bottle.
Certifications Equalitas
Tasting Notes Purple with brilliant ruby hues; ample, intense and elegant, with black cherry, cocoa and coffee; structured, fresh and velvety, with a long silky finish
Food Pairing Agnolotti with wild-rabbit sauce, tagliolini with porcini, roasted veal, and well-matured cheeses
2021 Technical Specifications
Alcohol 14.5%
pH 3.58
Grape Varieties 100% Barbera
Classification Nizza DOCG Riserva
Region Nizza
Soil Astiane sands: calcareous clay marl of sedimentary marine origin, With lime, Sand and microelements, Particularly magnesium
Elevation 240.0 meters
Orientation South To South-Southwest
Harvest Dates 20 Sep 2021 to 24 Sep 2021
Sites La Court vineyard, Castelnuovo Calcea
Fermentation Vessels 55 hl oak vats
Maceration 15 days
Serving Temperature 18°C · 64°F
Closure Cork
Production Details The vineyard was planted in 1976, is Guyot trained at approximately 5,000 vines/ha, and is thinned to an average 5–6 bunches per vine before manual harvest. Fermentation used gentle shower-system cap wetting at 27–30°C. The producer states 30 months total refinement, with most wine in large barrels and the remainder in barriques for one year depending on vintage, followed by 18 months in bottle.
Certifications Equalitas
Tasting Notes Purple with brilliant ruby hues; ample, intense and elegant, with black cherry, cocoa and coffee; structured, fresh and velvety, with a long silky finish
Food Pairing Agnolotti with wild-rabbit sauce, tagliolini with porcini, roasted veal, and well-matured cheeses
2020 Technical Specifications
Grape Varieties Barbera
Classification Nizza DOCG Riserva
Region Nizza
Soil Astiane sands: calcareous clay marl of sedimentary marine origin, With lime, Sand and microelements, Particularly magnesium
Elevation 240.0 meters
Orientation South To South-Southwest
Sites La Court vineyard, Castelnuovo Calcea
Fermentation Vessels 55 hl oak vats
Maceration 15 days
Serving Temperature 18°C · 64°F
Closure Cork
Production Details The vineyard was planted in 1976, is Guyot trained at approximately 5,000 vines/ha, and is thinned to an average 5–6 bunches per vine before manual harvest. Fermentation used gentle shower-system cap wetting at 27–30°C. Refinement is stated as 30 months total: depending on vintage, 50% in casks and 50% in large barrels for one year, followed by 18 months in bottle.
Certifications V.I.V.A. Sustainability and Culture
Tasting Notes Purple with brilliant ruby hues; ample, intense and elegant, with black cherry, cocoa and coffee; structured, fresh and velvety, with a long silky finish
Food Pairing Agnolotti with wild-rabbit sauce, tagliolini with porcini, roasted veal, and well-matured cheeses
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Barbera
Classification Nizza DOCG Riserva
Region Nizza
Soil Astiane sands: calcareous clay marl of sedimentary marine origin, With lime, Sand and microelements, Particularly magnesium
Elevation 240.0 meters
Orientation South To South-Southwest
Sites La Court vineyard, Castelnuovo Calcea
Fermentation Vessels 55 hl oak vats
Maceration 15 days
Serving Temperature 18°C · 64°F
Closure Cork
Production Details The vineyard was planted in 1976, is Guyot trained at approximately 5,000 vines/ha, and is thinned to an average 5–6 bunches per vine before manual harvest. Fermentation used gentle shower-system cap wetting at 27–30°C. Refinement is stated as 30 months total: depending on vintage, 50% in casks and 50% in large barrels for one year, followed by 18 months in bottle.
Certifications V.I.V.A. SustainableWine
Tasting Notes Rich ruby red; intense, distinctive and elegant, with cherry, wild berries, coffee and an elegant balsamic note; broad, structured, pleasantly round and fresh, with persistent length
Food Pairing Agnolotti with wild-rabbit sauce, tagliolini with porcini, roasted veal, and well-matured cheeses
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Barbera
Classification Nizza DOCG Riserva
Region Nizza
Soil Astiane sands: calcareous clay marl of sedimentary marine origin, With lime, Sand and microelements, Particularly magnesium
Elevation 240.0 meters
Orientation South To South-Southwest
Sites La Court vineyard, Castelnuovo Calcea
Fermentation Vessels 55 hl oak vats
Maceration 15 days
Serving Temperature 18°C · 64°F
Closure Cork
Production Details The vineyard was planted in 1976, is Guyot trained at approximately 5,000 vines/ha, and was thinned by 30–35% in this abundant vintage, leaving an average 5–6 bunches per vine before manual harvest. Fermentation used gentle shower-system cap wetting at 27–30°C. Refinement is stated as 30 months total: depending on vintage, 50% in casks and 50% in large barrels for one year, followed by 18 months in bottle.
Certifications V.I.V.A. SustainableWine
Tasting Notes Small red fruits, cocoa and mint; elegant and complex, with structure, freshness, silkiness, harmony and exceptional character
Food Pairing Agnolotti with wild-rabbit sauce, tagliolini with porcini, roasted veal, and well-matured cheeses
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties Barbera
Classification Nizza DOCG Riserva
Region Nizza
Soil Astiane sands: calcareous clay marl of sedimentary marine origin, With lime, Sand and microelements, Particularly magnesium
Elevation 240.0 meters
Orientation South To South-Southwest
Sites La Court vineyard, Castelnuovo Calcea
Fermentation Vessels 55 hl oak vats
Maceration 15 days
Serving Temperature 18°C · 64°F
Closure Cork
Production Details The vineyard was planted in 1976, is Guyot trained at approximately 5,000 vines/ha, and is thinned to an average 5–6 bunches per vine before manual harvest. In the dry 2017 season the producer avoided excess leaf removal, delayed thinning, and harvested about ten days earlier than usual. Fermentation used gentle shower-system cap wetting at 27–30°C. Refinement is stated as 30 months total: depending on vintage, 50% in casks and 50% in large barrels for one year, followed by 18 months in bottle.
Certifications V.I.V.A. SustainableWine
Tasting Notes Rare opulence and depth, while retaining La Court's characteristic elegance, harmony and charm
Food Pairing Agnolotti with wild-rabbit sauce, tagliolini with porcini, roasted veal, and well-matured cheeses
Sources: www.michelechiarlo.it ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1202290 | — | — | wine-searcher.com ↗ |