Barbera d’Asti "16 Mesi Le Orme", Michele Chiarlo

Michele Chiarlo was born in the Monferrato region of Piemonte where his family has grown grapes for over 5 generations. In 1956 he decided to start a small winery in Calamandrana, a small village nestling in some of Monferrato's finest hillside vineyards. Armed with enthusiasm and an iron will, he worked hard to make the best wines possible. After many years his business finally started to expand. He now owns 50 hectares of vineyards situated in the most prestigious areas and produces top quality Barolos such as Cerequio and Cannubi and a wonderful Barbera d'Asti such as his cru "La Court". He has built a cellar in Barolo to age the wines. In Gavi, he has built a modern winery near the Cortese vineyards where he grows the grapes for what many consider one of Italy's most outstanding white wines.

Chiarlo's Barolo Cerequio, Countacc! and La Court Barbera d'Asti have won many awards worldwide and are recognized as being amongst Italy's top red wines. In the 2003 Italian Wine Guide "Gambero Rosso", Barolo Cerequio 1998 gained the top "3 Bicchieri" award as did the 1997, 1996 and 1995 in previous editions. In the 2005 edition, 2001 La Court Barbera d'Asti was awarded the "3 Bicchieri" as was the 2000 in the previous year. Thanks to this recognition, the company has been awarded the much sought-after "Stella" - a star which the Guide bestows on wineries that have received the "3 Bicchieri" ten times

Grapes: 100% Barbera grown on hillside vineyards at 200/300M.

Note: Barbera d'Asti was the first wine to be produced by Michele Chiarlo and as such, it remains his greatest passion. The area of production is quite extensive, but the pursuit of ever finer quality has led him to seek vineyards in the prestigious areas of Nizza Monferrato, and the adjacent communes of Calamandrana, Castelnuovo Calcea and Montaldo Scarampi, all within the "classic" Barbera d'Asti zone.
Michele Chiarlo's Barbera is produced from grapes grown exclusively in this area, a part of which originates from owned vineyards and part from vineyards under long term contract.

Soil: Mostly limestone with some clay. Training: Guyot Yield: 60HL per Hectare

Winemaking The fruit is picked when fully ripe and each vineyard block is fermented separately. at 28-30C for 10 days with skin contact.
After malolactic fermentation the wine is racked into French oak puncheons for 8 months ageing.

Colour: Ruby red with violet tinges.

Serve: At 18C with roast meats, poultry and mature cheeses.