Michele Chiarlo

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

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

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.

MUNICIPALITY: Castelnuovo Calcea
ALTITUDE: 230 - 250 mt
CRU OR BLEND: La Corte
VINEYARD SIZE: 3 Ha
EXPOSURE: Sud -Sud Est

SOIL COMPOSITION

Denominato ‘sabbie astiane’’, è costituito da marne argilloso-calcaree di origine sedimentaria marina, con buona presenza di limo e sabbia, ricco di microelementi in particolare magnesio.

IN THE VINEYARD

Concimazioni organica e sovescio dove e quando il terreno ne necessitano. Lotta biologica di difesa di insetti nocivi con tecniche di confusione sessuale. Potatura verde e diradamento a fine estate per eliminazione dei grappoli in eccesso lasciando 5 grappoli di piccole dimensioni per vite al fine di avere una perfetta maturazione dell’uva in vendemmia.

CERTIFIED PRODUCTION PHILOSOPHY:

SQNPI - Equalitas

VINIFICATION

Fermentazione alcolica in tini di Rovere da 55hl, 15 giorni a contatto con le bucce con il sistema di bagnatura soffice del cappello a doccia, temperatura 30°/ 27° C. Fermentazione malolattica in tino.

AGEING

Almeno 30 mesi complessivi, di cui mediamente un anno in legno. Il 70% circa del vino matura in botte grande, la restante parte in barriques. Dopo l’assemblaggio il vino affina in bottiglia per ulteriori 18 mesi.