Domenico Clerico – Barolo DOCG Ciabot Mentin 2013
€99.00
| YEAR | 2013 |
|---|---|
| Producer | Domenico Clerico |
| APPELLATION | Barolo DOCG |
| Grape variety | |
| COUNTRY | Italy |
| REGION | Piedmont |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 14.50% |
| Drinking Window |
The history of the “Langa” and of its wines is closely linked to that of its inhabitants: of the people and personalities who, just like Domenico Clerico, saw in this poor and difficult land “something precious that we do not yet understand”. Driven by this energy, a young son of peasants decided in 1976 to take over the 4-5 hectares of the family and start producing wine. But men of the Langhe are tenacious and convinced people, and Domenico Clerico manages to buy plots in some of the best crus of the appellation in Monforte and Serralunga d’Alba. Among these, the first one he managed to purchase was Ginestra, where he buys a plot, complete with a Ciabot (small tool shed, in the middle of the vineyards) from Mr. Mentin. Clerico keeps its name because, as he himself admits on his website: “the owners pass, the land remains”. The vineyard, located at 390-420 meters. s.l.m. with vines of more than 30 years old, is rich in silt and sand with Sant’Agata marl and produces a wine that has now made the history of Barolo and which will be completed, in the following years, by the other great labels of the Winery.
Domenico Clerico died in 2017, at just 67 years old, but has already earned a place among the great characters of Barolo and his energy and his care for the land and wine have taught the producers of the area.
An energetic and vibrant wine, compact texture and powerful tannins. Strong aromas: dark fruits are combined with tertiary notes of wet earth and smoke, but ends with a sweet note.
Excellent, paired with smoked meat but also with a good raclette or grilled “tomino”.
It can be served slightly more chilled, at about 17-18°C or at 19-20°C for a touch of warmth and softness.
Suggestion to open it about 1 to 2 hours before serving it. And let it breath in the glass as well.
Short macerations. Aging in lightly-toasted French barriques for 24-30 months, then in the bottle.
