Ciabot Berton Barolo
The ciabot (shelter) refers to a ruin in the midst of the 7 ha Roggeri cru where the fireworks produced by a certain Signor Berton blew the roof off. Now 4 ha of these south-east facing slopes are cultivated by Marco Oberto for another fine interpretation of Nebbiolo in La Morra. The hard argillaceous soils retain water even in hot vintages so the vines don’t shut down helping ensure full, even ripening. Vinification and ageing are largely traditional with a relatively long maceration, including pumping over followed by capello sommerso (submerged cap). The wine is given 12-15 months in used French oak before completing its ageing in large Slavonian oak. The result is impressive depth, density with abundant but fine tannins. Richness and complexity build with age. Amply proportioned regular Barolo Rocchettevino sees only the large used oak, while other parts of the 12 ha estate also provide Barbera and Dolcetto of a good standard, particularly the single vineyard selections.
To find out more about Michele Chiarlo and their wines, and to see how we reviewed and rated their wines you can check out the Wine Guide North-West Italy..
Or indeed you can check out the new extensively updated 9th edition Wine Behind the Label Wine Guide that is 2250 pages, it reviews around 4000 vineyards and over 30,000 wines.