Saturday, 13th May 2017 - Thursday, 1st January 1970
Start Time: 11:00 AM | End Time: 02:00 PM
Le Orme Barbera d’Asti Superiore DOCG
Michele Chiarlo sources grapes from strictly selected Barbera vineyards with excellent exposure to produce a superb, balanced wine. The choice vineyards are in the southern area of Asti province, especially the hills around Nizza Monferrato. Temperature controlled maceration and fermentation on the skins yields the dark, rich color that is typical of great Barberas. The wine is aged in large French oak casks before release.
Medium bodied and robust with rich, ripe fruit on the nose and an elegant palate.
Pairs well with chicken, mushrooms, pork and grilled or roasted red meats.
POINTS OF DISTINCTION
- A classic Barbera from choice terroir
- Matured in large oak casks for greater complexity
Cipressi Barbera Nizza DOCG Michele Chiarlo
The name Cirpressi finds its roots in the Cipressi trees that are atop one of the hillsides of the chateau. Its color is ruby red with excellent depth and brillant reflections. The fragance is intense, with excellent complexity and pleasant notes of raspberries, cherries, and blackberry fruits.
Cipressi Nizza is an ample, well-structured wine that possesses excellent harmony and freshness.
This is a very pleasant wine, easy to match with many international dishes. It is especially good with pasta dishes with different sauces as well as poultry and red meats (beef and pork).
POINTS OF DISTINCTION
- Matured for one year in casks followed by 9-10 months of aging in the bottle
Michele Chiarlo – Rovereto Gavi di Gavi
Origin : Italy.
Appellation : Gavi del Comune di Gavi DOCG.
Grape Varieties : 100% Cortese.
Tasting Notes : Pale straw with green highlights. Ample, complex. Elegant and persistent with hints of vanilla, chocolate, anise and fresh hay. Dry, balanced and fragrant, with a silky texture and good length.
Food Pairing: Excellent with sushi and seafood, Asian cuisine.
Cusiè di Vacca e di Capra. Beppino Occelli
An exclusive speciality of Beppino Occelli who has created an original cheese made from goat’s and cow’s milk. It is aged for at least four months in the Valcasotto cellars on boards of wood from this valley. Beppino Occelli recommends using Cusiè also for the preparation of ravioli fillings, in strips on hot pasta or on cold seasonal salads.
Lombo Stagionato. Salcis
Cacio di Fogliano. Salcis