Michele Chiarlo : Cerequio 2018

The richness and complexity of a Piedmont wine

The estate

The eponymous Michele Chiarlo estate has been writing its reputation since 1956, when this oenologist decided to create his own estate and produce fine Piedmont wines.

His goal? To make the very most of the terroirs and grape varieties of Piedmont and to reveal their unique personality through constantly seeking excellence and carrying out a tailor-made vinification process.

Located in the village of Calamandrana, in the heart of the Barolo appellation, Michele Chiarlo's estate produces wines known for their inimitable style, that harmoniously combine aromatic complexity with supple and silky tannins.

The vineyard

The Michele Chiarlo estate looks after an array of vineyards spread over 110 hectares, making this vineyard an utter gem in the Langhe region of northern Italy.

The wine

Produced since 1988, this Cerequio by Michele Chiarlo, a Premier Cru recognised in the Barolo classification, stems from a 3-hectare vineyard located near the village of La Morra in the heart of a glorious amphitheatre. This south/southwest facing terroir rests on a soil composed of limestone marl and sand, and is rich in iron and magnesium.

The vintage

The large amount of snow as well as the heavy rainfall recorded at the end of winter and during spring enabled the water reserves to replenish themselves, following a particularly dry year in 2017. Although the rainy conditions in May and early June required rapid intervention to limit the pressure of mildew, summer was hot and dry. These conditions resulted in the significant development of grape bunches which required a 30 to 35% thinning in the vineyard. During September, the alternation between mild days and cool nights was ideal, helping to refine the ripeness and to develop an intense and refined aromatic palette. The grapes are harvested at optimum ripeness from the 6th to the 10th of October, and resulted in aromatic and elegant wine.

Vinification and ageing

The hand-picked grapes are fermented in 55 hl oak vats and fermented for 20 days. Malolactic fermentation is carried out in tanks. This wine is aged for a minimum of three years, including two years in medium-sized oak barrels, followed by additional bottle ageing before being sold.

The blend

Nebbiolo (100%).

Michele Chiarlo's Cerequio 2018: Characteristics and tasting tips

The tasting

Colour

The colour is a beautiful ruby and garnet red, with bright yet subtle reflections.

Nose

Complex, the nose blends ripe fruit and mint fragrances with notes of eucalyptus, gentian and fine spices.

Palate

Harmonious in structure, the palate seduces with its elegance and its fine tannins.

Food and wine pairing

Michele Chiarlo's 2018 Cerequio will complement roasts, truffle tagliolini, wild game and mature cheeses.

Service

For an enjoyable tasting experience, serve at 18°C.