Winery Michele ChiarloVigna Rionda Barolo
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Vigna Rionda Barolo from the Winery Michele Chiarlo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vigna Rionda Barolo of Winery Michele Chiarlo in the region of Piedmont is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Vigna Rionda Barolo
Pairings that work perfectly with Vigna Rionda Barolo
Original food and wine pairings with Vigna Rionda Barolo
The Vigna Rionda Barolo of Winery Michele Chiarlo matches generally quite well with dishes of beef, pasta or lamb such as recipes of chinese noodles with beef, spinach, smoked salmon and ricotta lasagne or chaouia lamb.
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 Vigna Rionda Barolo 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 Barolo to come and discover on site or to buy online.
The wine region of Barolo
"King of wines, wine of kings": exceptional Piedmont red, 100% Nebbiolo. Garnet robe evolving to brick, complex signature aromas of faded rose, sour cherry, tar, white truffle, leather, undergrowth and spice. Firm tannins and lively acidity structure a long ageing (15-30 years+). Minimum 38 months ageing including 18 in barrel (62 for Riserva).
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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
