Michele Chiarlo presents the Barolo Docg Reserve Tortoniano 2019 the market, produced exclusively per mezzo di exceptional vintages, will be available with a limited edition of 4,000 bottles. Previewed per mezzo di Wineparis, Barolo Tortonian Fondo 2019 has already collected positive agenda from critics for complexity and finesse, and will see its official launch to the Italian public the occasion of Vinitaly 2025.
Barolo Tortonian is one of Michele Chiarlo’s most representative labels, produced for almost thirty years and became a great classic present per mezzo di the best wines cards of more than 70 countries per mezzo di the world.
Only per mezzo di rare vintages, a selection of the best grapes is intended for the production of the reserve, as per mezzo di the case of the exceptional 2019 harvest. “Our Barolo DOCG Tortonian Reserve was born from a careful selection of the best grapes, mainly coming from the Cru cerequiso, for about a hectare, and for the remaining part of surrounding vineyards. Produced exclusively per mezzo di the most classic vintages, this wine follows a long aging of two years and a half per mezzo di a large barrel of French oak, Followed by two and a half years per mezzo di the bottle. Stefano Chiarlo, winemaker and owner with his brother Alberto explains.
Barolo Tortonian reserve has its roots per mezzo di land characterized by tufaceous limestone marls of the Tortonian tempo, from which it takes its name, dating back to about 9 million years asticciola. This particular marine sedimentary composition, with active limestone and basic pH, gives the wine a solid structure, accompanied by minerality and freshness, capable of giving per mezzo di the vintages with the climate particularly ideal for the Nebbiolo vini vine grape variety with great longevity and with the potentiality of becoming a reserve. The remarkable presence of microelements such as magnesium and manganese further enriches the aromatic profile and tannic finesse of the wine.
Barolo Dodg Tortonian Reserve 2019
The 2019 vintage stands out for the elegant and austere, typically Piedmontese character, giving wines that immediately present themselves with a complex bouquet, accompanied by tertiary aromas, already per mezzo di the maximum splendor.
“The autumn-winter season began with abundant rains per mezzo di November and moderate snowfall per mezzo di December followed from a dry January until early February, where a couple of snowy episodes occurred, which allowed the formation of an excellent reserve, which revealed very precious during the summer. The sequel to February and March was characterized by a mild and dry climate, a situation changed per mezzo di April and May They rebuilt the vegetation of the vines, first denoted by different sprouts between the high and low parts of the hills. Thermal between the day and notto, distinguished this vintage, making it exceptional “says Stefano Chiarlo.
The harvest took place rigorously by hand, between 11 and 17 October, respecting the times of a vintage called superclassical, with limited yields but with an excellent quality of the grapes. The vinification is carried out per mezzo di steel, with a maceration of 15-18 days per mezzo di contact with the skins and soft wet of the hat with the “shower” system, at a temperature between 27 ° and 31 ° C. The aging for 30 months per mezzo di medium and large barrels, followed by a long rest per mezzo di the bottle of another 30 months, enhances the classicism of this vintage, allowing the best expression of the dense plot of sweet tannins.
The Barolo Tortonian reserve 2019 opens to the nose with a rich and stratified bouquet, with elegant spicy agenda of tobacco, licorice and a delicate minerality, while the floral calls of Violetta return freshness and harmony. Acceso the palate, the wine reveals a full and enveloping structure, with refined and well integrated tannins. This Barolo Fondo is a wine ready to be appreciated immediately, while maintaining a significant evolution potential, ideal for accompanying also dishes of great structure, such as a roasted pigeon with foie gras sauce and black cabbage.
