Profile

Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong

Drinking window

Best 10 to 35 years from vintage.

vintage10 yrs35 yrs37 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: mature fruit, mint, eucalyptus, gentian, fine spice

Palate: rich, fine tannin

From the prized Cerequio cru, made only in excellent vintages, with mature fruit, mint, eucalyptus, gentian and fine spice over a rich palate of tight, fine tannins and notable elegance.

What it pairs with

With cheese

Castelmagno Our pick Qualigeo pairs Castelmagno with full-bodied reds. The crumbly, piquant paste of an aged wheel, with its blue-green veins, meets Barolo's firm tannin and high acidity, which clear the palate between pieces. Ossolano Local tradition Qualigeo lists Barolo first among the structured reds it calls the classic match for Ossolano. The elastic, savoury paste with its herbal pasture notes gives Nebbiolo's tannin something to grip, and an older, more intense wheel holds its own. Gorgonzola Our pick Qualigeo says Gorgonzola Piccante prefers well-structured, aged reds. A very piquant, longer-aged Piccante can overwhelm a delicate wine, so it wants a Barolo with enough tannin and age to stand up to it.

How to serve Michele Chiarlo Barolo Cerequio

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. Pair with. Brasato al Barolo, Tajarin with white truffle, Aged Castelmagno. Match the wine's structure to the dish's fat and salt.

History

Cerequio is one of Barolo's greatest crus, straddling La Morra and Barolo, from which Chiarlo makes a limited, elegant Barolo only in top years.

  1. 1988Chiarlo develops its Cerequio cru Barolo

Facts

Producer
Michele Chiarlo · visiting guide
Grapes
Nebbiolo (100%)
Classification
Barolo DOCG
ABV
14.5%
Price
EUR 90 to 170 at retail
Drinking window
10 to 35 from vintage
First vintage
1988

Frequently asked about Michele Chiarlo Barolo Cerequio

What does Michele Chiarlo Barolo Cerequio taste like?

On the nose, mature fruit, mint, eucalyptus, gentian, fine spice. On the palate, rich, fine tannin. Structurally full-bodied, firm tannins, high acidity with a long finish. From the prized Cerequio cru, made only in excellent vintages, with mature fruit, mint, eucalyptus, gentian and fine spice over a rich palate of tight, fine tannins and notable elegance.

When should I drink Michele Chiarlo Barolo Cerequio?

Drink 10 to 35 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Michele Chiarlo Barolo Cerequio?

Brasato al Barolo is the canonical pairing. Other strong matches include Tajarin with white truffle and Aged Castelmagno. The braise meets the cru's rich structure.

What grapes are in Michele Chiarlo Barolo Cerequio?

The blend is Nebbiolo (100%). The wine is classified as Barolo DOCG.

Tags

cellar worthy dry firm tannin full body high acid mood contemplative mood elegant nebbiolo occasion cellar occasion special old world pairs with aged cheese pairs with game pairs with red meat pairs with truffles price fine single vineyard still red

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