The fermentation of Barolo DOCG “Cannubi” Michele Chiarlo took place in 55 hectolitre oak barrels, with 20 days of grape skin contact. Plunging of the cap was via the shower bathing method, during which the temperature was maintained at 27° to 30°C. Barolo DOCG “Cannubi” Michele Chiarlo was matured in average sized oak casks for two years, followed by further refinement in the bottle of at least 15 to 16 months prior to release.
Cannubi is one of the most historical crus in Italy, a bottle of 1752 Cannubi still exists! At the centre of the Cannubi Hill is Michele Chiarlo’s vineyard. In collaboration with the university of Changin, it is the first vineyard to be laid out into terraces here, in order to gain the optimal potential from the terroir. Planted in 1990 on this south facing slope of over 20%, this site enables the maximum light exposure and a perfect maturation. The Helvation and Tortonian soils are greyish calcareous marl, with a basic pH and a sand content of 30% . They are poor in organic substances but rich in magnesium and iron trace elements.
Michele Chiarlo is one of Piedmont’s most prestigious winemakers, producing outstanding wines from some of the most exceptional sites in Piedmont, including Barolo’s world famous Cannubi and Cerequio vineyards. Founded in 1956 by Michele Chiarlo and now run by his sons Alberto and Stefano, the Chiarlo philosophy “is to capture the terroir” and with judicious use of oak they develop some wines for ageing and some which can be enjoyed earlier. Their stunning collection of Barolo and Barbera wines consistently receive 90+ points from Wine Advocate, James Suckling and Wine Enthusiast.