2023 Technical Specifications
Alcohol 14.0%
pH 3.55
Total Acidity 5.9 g/L
Grape Varieties 100% Barbera
Region Nizza
Soil Layers of astian sands over sant’agata fossili marls; clayey-calcareous marl of marine sedimentary origin, With silt and sand and particularly rich in magnesium
Orientation Southeast To Southwest
Vine Age 20
Fermentation Vessels Steel tanks
Closure Cork
Production Details Fruit comes from a 15 ha site at Castelnuovo Calcea–Mombercelli, at 230–280 m asl, trained by Guyot and low spurred cordon at approximately 5,000 vines/ha. The crop is manually harvested after summer thinning to about 7–8 bunches per vine. Vinification includes 10–12 days of skin maceration in steel with gentle shower-system cap wetting and malolactic fermentation in steel. Maturation is at least 18 months, including 12 months in large oak casks; Kobrand further describes at least 6–8 months of bottle refinement. Recommended service is 16–18°C.
Tasting Notes Bright ruby red; violet, blackberry, raspberry and sweet spice; full, well-structured and harmonious, with fresh softness and a savory, rounded finish
Food Pairing Cured meats, pasta with meat sauce, risotto, fillet, guinea fowl and medium-aged goat cheeses
2022 Technical Specifications
Alcohol 14.5%
pH 3.45
Grape Varieties 100% Barbera
Region Nizza
Soil Layers of astian sands over sant’agata fossili marls; clayey-calcareous marl of marine sedimentary origin, With silt and sand and particularly rich in magnesium
Orientation Southeast To Southwest
Harvest Dates Harvest began 11 September 2022
Vine Age 20
Fermentation Vessels Steel tanks
Closure Cork
Production Details Fruit comes from a 15 ha site at Castelnuovo Calcea–Mombercelli, at 230–280 m asl, trained by Guyot and low spurred cordon at approximately 5,000 vines/ha. The crop is manually harvested after thinning to about 7–8 bunches per vine. Vinification includes 10–12 days of skin maceration in steel with gentle shower-system cap wetting and malolactic fermentation in steel. Maturation is at least 18 months, including 12 months in large oak casks; Kobrand further describes at least 6–8 months of bottle refinement. Kobrand reports 'acidity: 6.1' without displaying a unit, so it is retained here rather than emitted as total_acidity_gl. Recommended service is 16–18°C.
Tasting Notes Bright ruby red; violet, blackberry, raspberry and sweet spice; full, well-structured and harmonious, with a long savory finish
Food Pairing Cured meats, pasta with meat sauce, risotto, fillet, guinea fowl and medium-aged goat cheeses
2021 Technical Specifications
Grape Varieties Barbera
Region Nizza
Soil Layers of astian sands over sant’agata fossili marls; clayey-calcareous marl of marine sedimentary origin, With silt and sand and particularly rich in magnesium
Orientation Southeast To Southwest
Vine Age 20
Fermentation Vessels Steel tanks
Closure Cork
Production Details Fruit comes from a 15 ha site at Castelnuovo Calcea–Mombercelli, at 230–280 m asl, trained by Guyot and low spurred cordon at approximately 5,000 vines/ha. Manual harvesting follows summer thinning to about 7–8 bunches per vine. Vinification includes 10–12 days of skin maceration in steel with gentle shower-system cap wetting and malolactic fermentation in steel. Maturation is at least 18 months, including 12 months in large oak casks followed by bottle refinement. Recommended service is 16–18°C.
Tasting Notes Bright ruby red; violet, blackberry, raspberry and sweet spice; full, well-structured and harmonious, with fresh softness and a savory, rounded finish
Food Pairing Cured meats, pasta with meat sauce, risotto, fillet, guinea fowl and medium-aged goat cheeses
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Barbera
Region Nizza
Soil Layers of astian sands over sant’agata fossili marls; clayey-calcareous marl of marine sedimentary origin, With silt and sand and particularly rich in magnesium
Orientation Southeast To Southwest
Vine Age 20
Fermentation Vessels Steel tanks
Closure Cork
Production Details Fruit comes from a 15 ha site at Castelnuovo Calcea–Mombercelli, at 230–280 m asl, trained by Guyot and low spurred cordon at approximately 5,000 vines/ha. Manual harvesting follows summer thinning to about 7–8 bunches per vine. Vinification includes 10–12 days of skin maceration in steel with gentle shower-system cap wetting and malolactic fermentation in steel. Maturation is at least 18 months, including 12 months in large oak casks followed by bottle refinement. Recommended service is 16–18°C.
Tasting Notes Bright ruby red; violet, blackberry, raspberry and sweet spice; full, well-structured and harmonious, with fresh softness and a savory, rounded finish
Food Pairing Cured meats, pasta with meat sauce, risotto, fillet, guinea fowl and medium-aged goat cheeses
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Barbera
Region Nizza
Soil Layers of astian sands over sant’agata fossili marls; clayey-calcareous marl of marine sedimentary origin, With silt and sand and particularly rich in magnesium
Orientation Southeast To Southwest
Vine Age 20
Fermentation Vessels Steel tanks
Closure Cork
Production Details Fruit comes from a 15 ha site at Castelnuovo Calcea–Mombercelli, at 230–280 m asl, trained by Guyot and low spurred cordon at approximately 5,000 vines/ha. Manual harvesting follows thinning to about 7–8 bunches per vine. Vinification includes 10–12 days of skin maceration in steel with gentle shower-system cap wetting and malolactic fermentation in steel. Maturation is at least 18 months, including 12 months in large oak casks followed by bottle refinement. Recommended service is 16–18°C.
Tasting Notes Bright ruby red; violet, blackberry, raspberry and sweet spice; full, well-structured and harmonious, with fresh softness and a savory, rounded finish
Food Pairing Cured meats, pasta with meat sauce, risotto, fillet, guinea fowl and medium-aged goat cheeses
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Barbera
Region Nizza
Soil Layers of astian sands over sant’agata fossili marls; clayey-calcareous marl of marine sedimentary origin, With silt and sand and particularly rich in magnesium
Orientation Southeast To Southwest
Harvest Dates 20–25 September 2018
Vine Age 20
Fermentation Vessels Steel tanks
Closure Cork
Production Details The 10 ha Castelnuovo Calcea vineyard lies at 230–280 m asl, is trained by Guyot and low spurred cordon, and has approximately 5,000 vines/ha. The producer reports 35–40% crop thinning during the abundant 2018 season and generally describes leaving about 7–8 bunches per vine; harvest was manual. Vinification includes 10–12 days of skin maceration in steel with gentle shower-system cap wetting and malolactic fermentation in steel. Maturation is at least 18 months, including 12 months in large oak casks followed by bottle refinement. Recommended service is 16–18°C.
Tasting Notes Bright ruby red; violet, blackberry, raspberry and sweet spice; full, well-structured and harmonious, with fresh softness and a savory, rounded finish
Food Pairing Cured meats, pasta with meat sauce, risotto, fillet, guinea fowl and medium-aged goat cheeses
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 14.05%
pH 3.51
Total Acidity 6.05 g/L
Grape Varieties Barbera
Region Nizza
Soil Astian sands comprising calcareous-clay marl of marine sedimentary origin, With lime and sand and particularly rich in magnesium
Orientation Southeast To Southwest
Fermentation Vessels Steel tanks
Closure Cork
Production Details The 6 ha Tenuta La Court vineyard at Castelnuovo Calcea has plantings of different ages, lies at 230–280 m asl, is Guyot trained and has approximately 5,000 vines/ha. Manual harvesting followed thinning to about 7–8 bunches per vine. Vinification included 10–12 days of skin maceration in steel with gentle shower-system cap wetting; fermentation began at 30°C and was reduced to 27°C, followed by malolactic fermentation in steel. Maturation was at least 18 months, including 12 months in large oak casks followed by bottle refinement. Recommended service is 16–18°C.
Tasting Notes Intense ruby red; red fruit, mature cherry, raspberry and sweet tobacco; complex and structured, with fresh softness, roundness and a savory finish
Food Pairing Cured meats, filled pasta and red meat
Sources: www.michelechiarlo.it ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2474515 | — | — | wine-searcher.com ↗ |