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Michele Chiarlo Wines

Michele Chiarlo

Nizza Cipressi 2023

Red green still

Organic and sustainable
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Michele Chiarlo Wines
HKD118.00
HKD118.00
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Denomination DOCG Nizza
Size 0,75 l
Alcohol content 14.5% by volume
Area Piedmont (Italy)
Grape varieties 100% Barbera
Aging Minimum of 18 months. Aged for 12 months in large oak casks before refnement in the bottle.
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Tasting notes

Profumo

Perfume

Surprising for its clarity and elegance, red fruit, mature cherry, raspberry and the sweet notes of tobacco.

Colore

Color

Intense ruby red.

Gusto

Taste

Complex, structured and impresses for its fresh softness and roundness; pleasing savoury fnish.

Serve at:

16 - 18 °C

Longevity:

05 - 10 years

Decanting time:

1 hour

Young Red Wines

Producer
Michele Chiarlo
From this winery
  • Start up year: 1956
  • Oenologist: Stefano Chiarlo, Gianni Meleni
  • Bottles produced: 1.200.000
  • Hectares: 150
Tradition and discipline. Lightness and passion. Care for the landscape, art and community. Sustainability and experimentation. With a pop art stroke and a carefree touch. Since 1956, Michele Chiarlo has been vinifying the essence of Piedmont, loving and developing the most incredible wine region in the world. They cultivate 110 hectares of vineyards between the Langhe, Monferrato, and Gavi areas, within them the finest crus while fully respecting the ecological criteria, terroir, and their expression. Read more
Production area: Piedmont
Piedmont
Michele Chiarlo

Cured meats, flled pastas, red meat.

Pasta
Meat
Game
Cheese
Pork
Cold cuts

Name Michele Chiarlo Nizza Cipressi 2023
Type Red green still
Denomination Nizza DOCG
Vintage 2023
Size 0,75 l
Alcohol content 14.5% by volume
Grape varieties 100% Barbera
Country Italy
Region Piedmont
Vendor Michele Chiarlo
Origin Tenuta La Court
Climate Altitude: 230-280 m. a.s.l. Exposure: Southeast to Southwest.
Soil composition Called the ‘astiane sands’’, it consists of calcareous clay marl of sedimentary marine origin, with good presence of lime and sand, rich in microelements, in particular magnesium.
Cultivation system Guyot
Plants per hectare Approximately 5,000.
Harvest Manual harvest.
Wine making In steel tanks. 10 2 days of maceration with the skins and a soft "shower" system of wetting the cap Initial temperature of 30 °C, then decreased to 27 °C. Malolactic fermentation in steel.
Aging Minimum of 18 months. Aged for 12 months in large oak casks before refnement in the bottle.
Allergens Contains sulphites

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