The network / Producers

Michele Chiarlo

Address

Strada Nizza Canelli 99
14042 Calamandrana(AT)

Website
www.michelechiarlo.it

Founded in 1956 by Michele Chiarlo and now run by Stefano and Alberto Chiarlo, who oversee production and commercial operations. The estate owns and manages over 110 hectares across the southern Asti area, the Langhe and the Roero, including some of the most important and historic crus of Barolo and Barbaresco (Cerequio, Cannubi, Asili, among others). Michele Chiarlo was one of the founding members and the first president of the Producers' Association, and played a key role – alongside other winemakers and oenologists – in drafting the original production regulations.

Etichette Nizza DOCG
NIZZA DOCG
Cipressi
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MUNICIPALITY: Castelnuovo Calcea - Mombercelli
ALTITUDE: 220-270 mt
CRU OR BLEND: La Corte /Moncucco
VINEYARD SIZE: 16ha

SOIL COMPOSITION

Marine sedimentary clay–limestone marl, with good levels of silt and sand; rich in trace elements, particularly magnesium

IN THE VINEYARD

Organic fertilization and cover cropping.Biological pest control using sexual confusion techniques.Green pruning and cluster thinning at the end of summer, leaving 6–7 small clusters per vine to ensure optimal ripening at harvest.

CERTIFIED PRODUCTION PHILOSOPHY:

SQNPI (integrated production) and Equalitas (sustainability) certifications

VINIFICATION

Fermentation in stainless steel. 10–12 days of skin contact with gentle cap wetting using the “shower” system. Malolactic fermentation in steel

AGEING

Minimum 18 months. 12 months in large oak casks, followed by bottle aging

Nizza DOCG Riserva
La Court VignaVeja Nizza Riserva
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MUNICIPALITY: Castelnuovo Calcea
ALTITUDE: 250 mt
CRU OR BLEND: La Corte
VINEYARD SIZE: 1ha
EXPOSURE: South

SOIL COMPOSITION

Known as sabbie astiane, it consists of clay-limestone marls of marine sedimentary origin, with a good presence of silt and sand, and is rich in trace elements – particularly magnesium

YEAR OF PLANTING: 1964

IN THE VINEYARD

Organic fertilization and green manure are applied as needed, depending on the specific conditions of each plot. Pest management relies on biological control methods, including mating disruption techniques. Green pruning and late-summer cluster thinning are carried out to reduce yield, leaving no more than five small bunches per vine to ensure optimal ripeness at harvest.

CERTIFIED PRODUCTION PHILOSOPHY:

SQNPI (integrated viticulture) + Equalitas (sustainability)

VINIFICATION

Fermentation in oak vats with around 20 days of maceration on the skins, including the final 10 days with submerged cap, at temperatures ranging from 30°C to 27°C.

AGEING

Aged for around 2 years in French oak – 70% in mid-sized casks, 30% in small barrels – followed by at least 2 more years in bottle before release. Production is limited to around 4,000 bottles and reserved for outstanding vintages with long aging potential.

Nizza DOCG
Montemareto
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MUNICIPALITY: Castelnuovo Calcea
ALTITUDE: 250-280
CRU OR BLEND: Montemareto
VINEYARD SIZE: 1.50ha
EXPOSURE: South

SOIL COMPOSITION

Layers of calcareous Sant’Agata marl interspersed with Sabbie Astiane – a marine sedimentary soil formed 8–9 million years ago, rich in fossils

YEAR OF PLANTING: 2003

IN THE VINEYARD

Organic fertilization and cover cropping where needed.Biological pest control using sexual confusion techniques. Green pruning and cluster thinning at the end of summer, leaving 5–6 small clusters per vine to ensure optimal ripening at harvest

CERTIFIED PRODUCTION PHILOSOPHY:

SQNPI (integrated production) and Equalitas (sustainability) certifications

VINIFICATION

Fermentation in stainless steel. 10–12 days of skin contact with gentle cap wetting using the “shower” system. Malolactic fermentation in steel

AGEING

Minimum 18 months. 12 months in large oak casks, followed by bottle aging

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Progetto finanziato con lo Sviluppo Rurale Piemonte 2023 – 2027
Intervento SRG10 Promozione dei prodotti di qualità
regione.piemonte.it/svilupporurale

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