His ambition? To highlight the terroirs and grape varieties in Piedmont and reveal their individual personalities through a constant quest for excellence as well as a custom-made vinification.
Located in the village of Calamandrana within the Barolo appellation, the Michele Chiarlo appellation produces wines renowned for their inimitable style which harmoniously marries aromatic complexity with supple, silky tannins.
The Michele Chiarlo estate overlooks a mosaic of vineyards spread across 110 hectares, making it a true treasure from the Langhe in the north of Italy.
Having been produced since 1988, this Cerequio by Michele Chiarlo, a recognised premier cru in the Barolo classification, is produced from a 3-hectare vineyard located near the La Morra village, at the heart of a magnificent amphitheatre. This south/southwest-facing terroir is planted on a soil made up of limestone marl and sand rich in iron and magnesium.
2017 was marked by a hot and dry summer. The freshness of the grapes, as well as the climatic and organoleptic characteristics of a great vintage, were preserved thanks to agricultural practices that matched the vineyard’s needs, such as late leaf-thinning and an early start to the harvests.
Winemaking and ageing
The manually harvested grapes are subject to a fermentation in 55hl oak vats as well as a 20-day fermentation. Malolactic fermentation is carried out in vats. This wine enjoys a minimum of 3 years of ageing, 2 of which are in medium-sized oak barrels, followed by additional ageing in bottle before commercialisation.
The Cerequio 2017 by Michele Chiarlo is 100% Nebbiolo.
The wine is a beautiful ruby and garnet colour with bright highlights.
Complex, the nose characterfully reveals fragrances of ripe fruits, mint, eucalytus, gentian and fine spices.
The palate seduces with its mouth-coating touch, its richness, its silky tannins and its structure.
Food and wine pairings
This Cannubi 2017 by Michele Chiarlo goes perfectly with roasts, taglioni with truffles, wild game and even well-matured cheeses.
For an optimal tasting, serve at 18°C.