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Wineomart USD 22.29 375ml
Wineomart USD 45.19 750ml

Michele Chiarlo Barolo Tortoniano 2011

External Review by We Speak Wine:

Tortoniano is named for the tortonian-era soils in which the vines are planted, which contain a high percentage of magnesium and manganese. Grape clusters are thinned and harvested up to 15 days later than usual so that the fruit attains higher concentration. Temperatures are strictly controlled during vinification and the wine is aged for two years in large oak casks and one year in bottle before release. HARVEST NOTE: This summer was one of the most surprising and bizarre of the last decades: after a normal June, there arrived a capricious July with several rainy, dull days and below-average temperatures, conditions which made us fear there might be problems with the vintage. In the first week of August there was a sudden, radical change in the weather, with splendid, sunny days and above-average temperatures, conditions that continued uninterruptedly up till the first week of September, when on the upper part of south-facing hills with decidedly calcareous soil, only the Barbera and Dolcetto grapes showed initial signs of withering due to lack of water. Fortunately, on the 4th and 5th September, we witnessed two fairly intense storms that in Monferrato and the Langhe resulted in rainfalls that varied from 25 to 35 mm. This fact helped enormously to rebalance the ripening process and was a real godsend for the varieties that still had to be picked, Barbera and Nebbiolo in particular. A very important factor this year has been the management of the vineyards: decisive has been the working of the ground under the vine rows (between one rootstock and another) that enabled the ground to be aerated and to store both rainwater and nighttime dew without loss; moreover, given the climatic conditions, our agronomists wisely avoided carrying out any defoliation in August, thus ensuring that the bunches of grapes were better protected from the sun’s rays. The aforementioned climatic conditions led to the grapes ripening earlier, on average by two weeks. Truly excellent the quality of the white grapes, extremely rich in sugar, optimum acidity and with a very high aromatic ensemble: the Moscato d’Asti is undoubtedly the richest in the last ten years and possesses extraordinarily delicate fragrances. The Gavis and the Arneis are all excellent, and we would rate them no less than the great 2009 and 2010 vintages. As for the red wines, at the end of the fermentation stage the Barbera d’Asti impressed us by its richness and freshness: we gathered the Nebbiolo grapes in wonderful conditions of ripeness and uniformity, thus we feel that they will not fail to bring forth excellent wines, even if the complexity of these wines means that it takes one or two years before a definitive judgment can be expressed The yield was on average 10% lower, but we are extremely satisfied at having, without doubt, another prized vintage. TASTING NOTE: The wine shows layered aromas of mint, fennel, plum and spices before rich red currant flavors, with rose petal and more mint notes. On the palate the acidity is balanced and the tannins are silky, leading to a long finish. FOOD PAIRING: This wine is a superlative pairing for beef roasts, lamb, game and hard cheeses pH: 3.65 Alcohol: 13.91% Acidity: 5.95

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Michele Chiarlo:
Our Philosophy is to produce wines whose characteristics faithfully represent that variety of provenance, as well as their terroir, but in which the hints of wood are never underscored; that they be rich, highly elegant and never nauseous wines. The wine brings with it a precious baggage of qualitative features, which derive from the grape variety and the terroir of provenance: we are fu... Read more
Our Philosophy is to produce wines whose characteristics faithfully represent that variety of provenance, as well as their terroir, but in which the hints of wood are never underscored; that they be rich, highly elegant and never nauseous wines. The wine brings with it a precious baggage of qualitative features, which derive from the grape variety and the terroir of provenance: we are fully committed to ensuring that all said characteristics remain integral and do not diminish or undergo modifications, thus we limit our actions to those strictly necessary, using delicate procedures, aware that every clarification, filtration or other intervention subtracts a part of the wine's qualitative characteristics. Pressing is carried out by means of soft presses so as not to tear the skins; fermentation comes about exclusively at controlled temperatures programmed for each wine, so as to preserve the precious perfumes and original flavours; the extraction of the anthocyans and polyphenols from black grapes is done by means of a very delicate system involving automatic rotary sprinklers that shower must onto the skins. As for our white wines, among the most innovative actions, we would mention the one adopted for Gavi: cold maceratyion of a part of the cortese grapes before pressing, so as to favour a more marked and delicate extraction of their perfumes. As regards red wines, of great importance for us is the choice of wood, capacity and age of the barrels used, all of which in French oak. We use oak tuns for the fermentation of our highly prized reds and barrels of different sizes for their refinement. For instance: 225-litre barrels for Montemareto and in part for La Court Barbera d'Asti (of which 50% is instead refined in fermentation tuns); 700-litre barrels for the Barolo and Barbaresco crus; 5000-litre barrels for Barbera d'Asti Cipressi della Court, Le Orme, classic Barolo and Barbaresco. All our top-rank reds (Barolo, Barbaresco and relative crus, Barbera d'Asti La Court , Montemareto) are bottled without having previously undergone filtration, so as to maintain integral both their original wealth of bouquet and taste. The “long-life” reds undergo lengthy and adequate refinement in the bottle, away from the light, at a constant temperature of 14- 16°C so as to enable them slowly to develop heady fragrances and to deliciously harmonise their flavours. It is precisely in this stage that the greatness of a wine comes to the fore: thus we delay putting our crus of red wines on sale until after the deadline foreseen by the individual Production Regulations, so that they may arrive on the wine-lover's table ready to be appreciated to the utmost. Read less

External Reviews for Michele Chiarlo Barolo Tortoniano

External Review
Source: We Speak Wine
08/21/2016

Tortoniano is named for the tortonian-era soils in which the vines are planted, which contain a high percentage of magnesium and manganese. Grape clusters are thinned and harvested up to 15 days later than usual so that the fruit attains higher concentration. Temperatures are strictly controlled during vinification and the wine is aged for two years in large oak casks and one year in bottle before release. HARVEST NOTE: This summer was one of the most surprising and bizarre of the last decades: after a normal June, there arrived a capricious July with several rainy, dull days and below-average temperatures, conditions which made us fear there might be problems with the vintage. In the first week of August there was a sudden, radical change in the weather, with splendid, sunny days and above-average temperatures, conditions that continued uninterruptedly up till the first week of September, when on the upper part of south-facing hills with decidedly calcareous soil, only the Barbera and Dolcetto grapes showed initial signs of withering due to lack of water. Fortunately, on the 4th and 5th September, we witnessed two fairly intense storms that in Monferrato and the Langhe resulted in rainfalls that varied from 25 to 35 mm. This fact helped enormously to rebalance the ripening process and was a real godsend for the varieties that still had to be picked, Barbera and Nebbiolo in particular. A very important factor this year has been the management of the vineyards: decisive has been the working of the ground under the vine rows (between one rootstock and another) that enabled the ground to be aerated and to store both rainwater and nighttime dew without loss; moreover, given the climatic conditions, our agronomists wisely avoided carrying out any defoliation in August, thus ensuring that the bunches of grapes were better protected from the sun’s rays. The aforementioned climatic conditions led to the grapes ripening earlier, on average by two weeks. Truly excellent the quality of the white grapes, extremely rich in sugar, optimum acidity and with a very high aromatic ensemble: the Moscato d’Asti is undoubtedly the richest in the last ten years and possesses extraordinarily delicate fragrances. The Gavis and the Arneis are all excellent, and we would rate them no less than the great 2009 and 2010 vintages. As for the red wines, at the end of the fermentation stage the Barbera d’Asti impressed us by its richness and freshness: we gathered the Nebbiolo grapes in wonderful conditions of ripeness and uniformity, thus we feel that they will not fail to bring forth excellent wines, even if the complexity of these wines means that it takes one or two years before a definitive judgment can be expressed The yield was on average 10% lower, but we are extremely satisfied at having, without doubt, another prized vintage. TASTING NOTE: The wine shows layered aromas of mint, fennel, plum and spices before rich red currant flavors, with rose petal and more mint notes. On the palate the acidity is balanced and the tannins are silky, leading to a long finish. FOOD PAIRING: This wine is a superlative pairing for beef roasts, lamb, game and hard cheeses pH: 3.65 Alcohol: 13.91% Acidity: 5.95



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