Michele Chiarlo

MUNICIPALITY: Castelnuovo Calcea - Mombercelli
ALTITUDE: 220 - 270 m
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 m
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 m
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 m
CRU OR BLEND: La Corte
VINEYARD SIZE: 3 Ha
EXPOSURE: South, Southeast

SOIL COMPOSITION

Known as “Sabbie Astiane”, the soil consists of marine sedimentary calcareous clay marls, with a good proportion of silt and sand, and is rich in trace elements, particularly magnesium.

IN THE VINEYARD

Organic fertilisation and green manuring are carried out where and when required by soil conditions. Pest control is managed through biological methods, using mating disruption techniques. Green pruning and crop thinning are performed in late summer to remove excess clusters, leaving around five small bunches per vine to ensure optimal ripening at harvest.

CERTIFIED PRODUCTION PHILOSOPHY:

SQNPI - Equalitas

VINIFICATION

Alcoholic fermentation takes place in 55 hl oak vats, with around 15 days of skin contact using a gentle shower system to keep the cap moist, at temperatures of 27–30°C. Malolactic fermentation takes place in tank.

AGEING

Total ageing is at least 30 months, of which around one year in wood. Approximately 70% of the wine matures in large casks, with the remainder in barriques. Following blending, the wine undergoes a further 18 months of bottle ageing.