Winery Michele ChiarloBarilot
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Barilot from the Winery Michele Chiarlo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barilot of Winery Michele Chiarlo in the region of Piedmont is a powerful.
Food and wine pairings with Barilot
Pairings that work perfectly with Barilot
Original food and wine pairings with Barilot
The Barilot of Winery Michele Chiarlo matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tournedos with boursin, capellini with vegetables or pumpkin parmentier hash.
Details and technical informations about Winery Michele Chiarlo's Barilot.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Barilot from Winery Michele Chiarlo are 0
Informations about the Winery Michele Chiarlo
The Winery Michele Chiarlo is one of of the world's great estates. It offers 97 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
