Michele Chiarlo ‘Tortoniano’, Barolo 2019

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Vintage

A not excessively cold winter, but heavy rain and snow created an abundant water reserve. A mild spring led into a warm summer with a complete absence of rain from mid-June until 10th August, which contributed to the grapes’ perfect ripeness. September saw excellent diurnal temperature differences leading to the development of vibrant aromas and excellent phenological ripening of the red grapes. 2015 is being hailed as one of the greatest vintages of the last two decades.

Vineyard

The vineyard sits on a southeast to south westerly orientation and the vines are trained according to the Guyot method. The vines are thinned during the summer months to control the health and vigour of the vine. The soils are from the Tortonian geological area of La Mora and Barolo, which is characterised by sedimentary clay and Sant’Agata marl interspersed with grey-blue sandstone. A significant presence of microelements specifically magnesium and manganese enhances the soil’s complexity. The grapes are manually harvested at optimum maturity.

Winemaking

Fermentation took place in temperature controlled tanks with 17 to 18 days’ maceration on the skins. A gentle ‘shower system’ of wetting the cap was used during fermentation which took place at between 27 to 32°C. Malolactic fermentation took place in stainless steel tanks. The wine was then aged for two years in oak casks, followed by a further 12 months in bottle prior to release.

Grape

Nebbiolo 100%