The 2020 Barolo Cerequio opens with a deep, youthful garnet color with ruby hues. The nose is complex and layered, with ripe red and black fruits (cherry, red currant, dried cherry), floral notes of rose and violet, fresh, cool spiciness: mint, eucalyptus, and a light gentian-like spiciness, fine spices (peppery notes, subtle licorice/light woody spice), a hint of tobacco, and mineral, almost saline notes, typical of Cerequio in this vintage. The nose is intense but never heavy: everything remains precisely balanced, as you would expect from a top cru. On the palate, the 2020 Barolo Cerequio is both elegant and powerful: Structure: Medium to full-bodied, with a dense yet refined tannic structure; the tannins are ripe and fine-grained, providing length without harshness. Palate: Ripe red fruit, hints of dried cherry and plum, mint/eucalyptus, and delicate spices are clearly present. Freshness: Beautiful acidity creates tension and length, making the wine easy to drink now, but also looking forward to a long future. Finish: Long and layered, with a play of red fruit, spice, and a mineral, slightly salty note typical of Cerequio. This is a Barolo that makes an immediate impression, but will continue to develop over the next 10–15 years.
Vineyard(s): Cerequio – top cru between La Morra and Barolo. Cru: Cerequio, one of the most prized crus in the entire Barolo region. Location: between the municipalities of La Morra and Barolo, in a natural amphitheater shape with predominantly south- to southwest-facing slopes. Altitude: approximately 320 meters above sea level. Microclimate: sheltered from cold northerly winds, abundant sunshine, and excellent ventilation; this allows the Nebbiolo grapes to ripen perfectly without losing their freshness. Acreage for this wine: approximately 3 hectares, exclusively for Barolo Cerequio by Michele Chiarlo. Cerequio is known for Barolos with a recognizable signature: ripe fruit, mint/eucalyptus notes, finesse in the tannins, and a particularly elegant structure. The Nebbiolo vines for Barolo Cerequio were planted between 1972 and 1990, so largely old vineyards with low yields but high concentration. The Guyot system is used for pruning. The planting density is approximately 4,500 vines per hectare. Yield limitation: at the end of summer, the grapes are harvested strictly green, leaving an average of only 5–6 bunches per vine. This combination of older vines, relatively high planting density, and low yield per vine contributes to the wine's concentration and complexity.
Cerequio's terroir rests on calcareous-clay marls of marine, sedimentary origin dating back to the Tortonian (approximately 9 million years old). Characteristics of this soil: calcareous and clayey, with a basic pH, poor in organic matter, rich in microelements, particularly magnesium and manganese. This combination produces Barolos that possess both structure (tannin, body) and finesse and depth of aroma, with the typical Cerequio signature of mint, eucalyptus, and a mineral note.
The 2020 vintage is generally considered a very successful, classic yet approachable vintage in Barolo, with excellent ripeness, beautiful acidity, and great precision. At Michele Chiarlo's in Cerequio: Grapes: 100% Nebbiolo, the grapes are harvested entirely by hand during the classic Barolo period, in early October, when phenolic ripeness is at its peak. A rigorous selection process takes place in the vineyard; after the green harvest, only perfectly ripe, healthy bunches are picked. The result in 2020 is a wine that possesses both concentration and freshness, with a very harmonious style.
Winemaking Process (Vinification): Michele Chiarlo works in Cerequio using a method that combines tradition and precision: Fermentation: in large 55 hectoliter oak vats. Skin contact: approximately 20 days of maceration on the skins, with a gentle "shower" system (a doccia) to circulate the fermenting juice over the caps. Temperature control: fermentation takes place at 27–30°C to optimally extract color, tannins, and aromas from the skins, without bitterness. Malolactic fermentation: takes place in barrels, which contributes to texture and roundness. This process is specifically tailored to Nebbiolo from Cerequio: maximum expression of terroir, while maintaining elegance. After fermentation, a long aging period follows: Total aging period: minimum 3 years, in accordance with Barolo DOCG (and often slightly longer here before the wine is released). Oak aging: 24 months in medium-capacity oak barrels (traditional large botti/medium-sized casks, not a heavy new barrique profile). Bottle aging: Further refinement in the bottle before release. The oak aging is designed to add structure, not to mask the terroir. The oak remains beautifully in the background, supporting the fruit and spice.
Food and Wine Pairings: Barolo Cerequio 2020 calls for dishes with flavor and texture. Recommended pairings:
- Classics from Piedmont: tajarin (fresh egg pasta) with truffle, brasato al Barolo (stewed beef or veal in Barolo);
- Meat dishes: roasted or fried red meat (ribeye, côte de boeuf, tenderloin), lamb chops or rack of lamb (rarely cooked), game dishes: jugged hare, venison, wild boar stew
- Mushrooms & truffle: risotto with porcini or other wild mushrooms, dishes with black or white truffle
- Cheese: matured hard cheeses such as Parmigiano Reggiano, Castelmagno, old farmhouse cheese, blue cheeses with sufficient strength.
Ideally, serve at around 18°C in a large Burgundy or Nebbiolo glass to allow the aromas to fully develop. Decant the wine, or open the bottle at least 4 hours before serving.
