Elaboration of Michele Chiarlo Reyna Barbaresco 2015
Michele Chiarlo Reyna Barbaresco 2015 (Nebbiolo)
- View: Michele Chiarlo Reyna Barbaresco 2015 is a brilliantly-hued garnet red.
- Nose: Divine aromas of bramble berries, forest floor, rose petals, and tea leaves.
- Mouth: Spicy dark cherries and truffle notes in a dense palate with fine but expressive tannins. A long, balanced, and flavorful finish.
VINEYARD: Michele Chiarlo, vinifying the essence of Piedmont since 1956. Completely and proudly family-run, it has achieved long-term recognition as a leading producer of Barbera, Barolo, and Moscato d'Asti wines, with no blends or international varietals.
AGEING: Two years, with 18 months in French allier and Slavonian oak casks before further refinement in the bottle.
PREPARATION: Grown in the Barbaresco vineyard in blue-grey calcareous clay marl, slightly sandy, with plentiful microelements. Summer thinning of excess bunches preceded hand-harvesting, which took place 10 to 15 days later than normal, creating rich musts high in sugar and lower in acidity. Vinification in steel tanks. 17 or 18 days of maceration with the skins, with a soft ‘shower' cap-wetting system at 27-32°C. Malolactic fermentation in steel.
PAIRING: Risottos; red meats; lamb with herbs; braised veal shank. You might enjoy it with a tender Beef Carpaccio, followed by a classic Mushroom Risotto.
RECOMMENDED SERVING TEMPERATURE: 18°C
The company Michele Chiarlo was founded in 1956 by Michele Chiarlo in Calamandrana, in the heart of Asti, producing the first vintage of Barolo in 1958. During the following years the winery, strictly family-run, grew considerably, thanks to important purchases in the best areas of the Langhe, winning land in Cerequio and Cannubi in 1987 and 1989. Today the company is spread over about 110 hectares of vineyards, 60 of which are owned and the remaining 50 with long-term leases, giving rise to just over one million bottles. The management is entrusted to the sons of Michele, Alberto and Stefano: the first deals with commercial development, while the second is winemaker. In the vineyards only native grapes are grown, concentrating on nebbiolo, barbera, cortese and muscat; in the winery the philosophy aims to enhance the characteristics that distinguish the vine contextualized in a given terroir, trying for red wines to use moderately the wood, refining the various crus according to the traditional method, in large barrels or tonneaux.More about the Winery