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.

94 Points
Blue Lifestyle
2014 vintage
94 Points
Wine Enthusiast
2014 vintage
Harvest Note
The 2014 vintage was demanding. Due to high rainfalls, vine management was a top priority and two rounds of grape and leaf thinning was performed to maintain the grapes’ health and the integrity of their skins. Fortunately, the weather cleared through August to harvest and the dry, sunny climate aided in the proper ripening of the grapes. Harvest took place from October 12 to 20, a period of time in line with other harvests of the past. A difficult decision was taken this vintage; the harvests from Cerequio and Cannubi were not bottled individually, and the grapes from these two family vineyards have contributed exceptionally in creating a Tortoniano of great personality.
Tasting Note
The wine shows layered aromas of rose petals, juniper berries and fine spices. 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 fettuccine with porcini, braised red meats, and well-matured cheeses.
Technical Data
GRAPES: 100% Nebbiolo
PH: 3.58
ACIDITY: 5.85 g/l
ABV: 14%
AGING: Minimum of 3 years aged for 24 months in average-sized oak casks before refinement in the bottle
Unique Selling Points
  • Named after the tortonian-era soils (9 MM years old) in which the vines are planted
  • Grapes from select vineyards that the Chiarlo family has worked with for generations
  • Matured two years in oak barrels and one year in bottle before release

About the Grape

Young Nebbiolo can be tough, acidic and tannic; but mature, its blackberry and wild cherry flavors and aromas develop complex and sublime violet, rose petal, truffle and tar notes.
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