Winery Michele ChiarloPlenilunio
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Plenilunio from the Winery Michele Chiarlo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Plenilunio of Winery Michele Chiarlo in the region of Piedmont is a powerful with a nice freshness.
Food and wine pairings with Plenilunio
Pairings that work perfectly with Plenilunio
Original food and wine pairings with Plenilunio
The Plenilunio of Winery Michele Chiarlo matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta gratin milanese style, arroz de marisco or beet greens and black sesame seeds pie.
Details and technical informations about Winery Michele Chiarlo's Plenilunio.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Plenilunio from Winery Michele Chiarlo are 2009, 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
