Michele Chiarlo : Asili 2013

Characteristics and tasting tips for the Asili 2013 by Michele Chiarlo

Tasting

Appearance
The wine displays a garnet red hue characteristic of Nebbiolo.

Nose
The nose reveals aromas of dark fruits and blue flowers, accompanied by notes of brown spices, espresso and balsamic touches that gradually unfold.

Palate
On the palate, this wine offers a refined structure with flavors of black cherry, clove and coffee. Licorice notes round out this aromatic palette. The tannins are fine and tight, providing an elegant framework and a lingering finish that speaks to excellent aging potential.

Food and wine pairings
This Barbaresco pairs perfectly with a porcini mushroom risotto, a pork roast or a rack of lamb. Its tannic structure and aromatic complexity also harmonize beautifully with mushroom-based dishes and roasted or braised meats.

Serving and storage
This wine can be enjoyed until around 2028, or even beyond for those who appreciate more mature wines. Decanting is recommended to allow the wine to open up fully.

An elegant and complex Barbaresco from Piedmont by Michele Chiarlo

The estate
Founded in 1956 by Michele Chiarlo, a graduate of the Alba School of Oenology, the Michele Chiarlo estate now spans approximately 150 hectares of vineyards across the most prestigious appellations of Piedmont. Located in Calamandrana in the Monferrato, the estate is now run by Stefano and Alberto Chiarlo, sons of the founder who passed away in 2024. A pioneer in introducing malolactic fermentation to Italy and a forerunner of green harvesting, Michele Chiarlo left a lasting mark on Piedmontese winemaking history through his innovative approach while respecting traditions. The estate stands out for its commitment to sustainability, certified VIVA Sustainable Wine since 2011, and for its exclusive work with indigenous Piedmontese grape varieties.

The vineyard
The Asili cru extends over fourteen hectares in the heart of the Barbaresco appellation, occupying the hilltop of the same name. The vines benefit from an ideal southwest exposure and rest on bluish-tinted calcareous marl soils, rich in magnesium and calcium. This distinctive mineral composition, combined with the presence of silt, loam and clay, gives the wine its characteristic finesse. The moderate altitude, ranging between 200 and 280 meters, creates a relatively warm microclimate that promotes optimal ripening of Nebbiolo. The vines are carefully managed, with severe cluster thinning in late summer leaving only five to six bunches per vine to concentrate the aromas.

The vintage
The 2013 vintage is recognized as one of the finest for Barbaresco. After a cool spring, the growing season was marked by warm and relatively dry conditions that extended through harvest. These conditions slightly delayed ripening compared to warmer vintages, but resulted in grapes of exceptional quality, with an excellent balance between sugar accumulation, acidity retention and phenolic maturity. This vintage produced wines that were austere in their youth, requiring patience to fully reveal their potential.

Winemaking and aging
Harvesting is carried out by hand at optimal phenolic maturity. Fermentation takes place in large oak vats with an extended maceration of approximately fifteen days. Aging then follows for roughly eighteen months in medium-sized oak barrels, allowing a subtle oak influence while preserving the expression of the fruit and terroir. The wine then benefits from further bottle aging before release.

Grape variety
100% Nebbiolo