Barolo, Cerequio, Michele Chiarlo 2019
Parker 95; Wine Enthusiast 96; James Suckling 95; Vinum Wine Magazine 95; Decanter 95; Jane Anson 94; Raffaele Vecchione 93
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Why this wine
Cerequio is one of the great Barolo crus, on the hillside between La Morra and Barolo, and Chiarlo's holding there runs to just three hectares. The marl is poor in organic matter but loaded with iron and magnesium, which is where the complexity comes from. Two years in large casks and a year in bottle before release, in the classical manner.
At a glance
- Grape
- Nebbiolo
- Region
- Piedmont, Italy
- Alcohol
- 14.00%
- Body
- Full
- Acidity
- High
- Tannins
- High
- Sweetness
- Dry
- Drink
- Long (10-20 yrs)
- Pairs with
- Red Meat, Cheese, Pasta
How it tastes
Mature red fruit with leather, cloves and liquorice, and a lift of wild mint, eucalyptus and fine spice above it. Silky in texture but tightly woven underneath, the tannins fine and the finish long and harmonious. Nebbiolo 100%.
The producer
Michele Chiarlo is among Piedmont's most established houses, founded in 1956 by Michele Chiarlo and now run by his sons Alberto and Stefano, working several of the region's finest sites including the Cannubi and Cerequio vineyards in Barolo; in 2025 the estate was named European Producer of the Year at the Sommelier Wine Awards. Cerequio is a single vineyard on the hillside between the villages of La Morra and Barolo, covering just three hectares at 320 metres with a south to south-westerly aspect, on Tortonian and Helvetian calcareous marl of over 30% sand, poor in organic matter but rich in iron and magnesium. The Guyot-trained vines are planted at 4,500 per hectare and thinned at the end of summer to five or six bunches each, farmed to the V.I.V.A. Sustainable Wine certification and picked by hand. Fermentation took place on the skins in 55-hectolitre oak vats over two weeks at 27 to 30°C, with a gentle shower system used to wet the cap, after which the wine spent two years in average-sized oak casks and a further year in bottle. The 2019 season brought a mild, dry winter, heavy April and May rain that delayed flowering but restored the soil's water reserves, a hot and dry June and two rainfalls in July that saved a vintage at risk of drought, giving a late, classic harvest of low quantities and outstanding quality.
Food and drinking
Serve at 16 to 18°C. Braised beef cheek, roast venison, truffled tajarin and aged Castelmagno all suit it. Drinking now and over the next ten to twenty years; decant an hour or two ahead.