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Barbera d'Asti Le Orme 2023 - Michele Chiarlo Winery
Michele Chiarlo Winery

BARBERA D'ASTI LE ORME 2023 - MICHELE CHIARLO WINERY

  Italy / Piemonte
SORRY GUYS, WE RAN OUT OF THIS ONE

Barbera's

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Why do we love it?

Barbera d’Asti Le Orme 2023 is a juicy, fruit-forward Barbera from the maestro of the variety, Michele Chiarlo. If you’re looking for a red wine bursting with fruit, silky tannins, and unmistakable Italian finesse — you’ve just found it. And yes, it’s earned 90 points from Wine Spectator!

The story of Michele Chiarlo begins in 1958, when the son of Piedmontese grape growers decided to bottle his first wine. A graduate of the Alba oenological school, alongside legends like Giacomo Tachis, Chiarlo quickly became one of the pioneers of modern winemaking in the region. With a deep passion for quality and terroir, he invested in top crus across Langhe, Monferrato, and Gavi, breathing new life into Barbera — what his son Alberto calls “the revenge of Piedmont’s native grape.” Today, the estate spans 110 hectares of vineyards, including iconic sites like Cannubi, Cerequio, La Court, and Asili, and blends tradition, sustainability, and artistic flair. The Art Park La Court and Palás Cerequio, a luxurious wine relais, are living examples of the winery’s connection to culture and creativity.

The grapes for Barbera d’Asti Le Orme 2023 – Michele Chiarlo are sourced from four carefully selected vineyards in the Nizza Monferrato area of Asti: La Court, Montemareto, La Serra, and Costa delle Monache. Fermented and aged in stainless steel for 12 months, it preserves all the vibrant cherry and floral aromas that define the variety.

Try it with pizza or pasta — you can’t go wrong!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Barbera d’Asti Le Orme 2023 – Michele Chiarlo has ruby red color with violet hues, an elegant and expressive nose of cherry, red currant, raspberry, and subtle hints of violet.

On the palate, it’s balanced, with round tannins, moderate acidity, and juicy notes of red and black fruit, intertwined with violet and cocoa.

Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 13,5%
Origin Piemonte, Italy
Variety Barbera
Bottle Size 750 ml
Barrique -
Serving temperature 16–18°C
Aging 2 years
Closure Cork
Organic No

BARBERA D'ASTI LE ORME 2023 - MICHELE CHIARLO WINERY

PAIR IT

Pair it with pizza topped with spianata, amatriciana pasta, or meatballs in tomato sauce.

Meatballs in the oven stuffed with Talagani cheese

For the meatballs
-500 gr minced meat, mixed
-1 onion
-2 cloves of garlic
-300 g Talagani cheese 
-3 slices of stale bread
-100 ml. milk
-1 large egg
-50 ml. olive oil
-1 teaspoon sweet paprika
-2-3 sprigs of parsley
-1 tablespoon of fresh or dried herbs
-Freshly ground pepper
-Salt

For the tomato sauce
-200 ml. tomato juice
-250 gr peeled tomatoes
-1 teaspoon of tomato paste
-1 tablespoon of sugar
-1 tablespoon of vinegar
-1 onion
-1 clove of garlic
-20 ml. olive oil
-1 teaspoon of thyme
-Freshly ground pepper
-Salt

Preheat the oven to 220 ° C and prepare the meatballs.
Put the bread in a bowl and pour over the milk.


Chop onion, parsley, garlic and herbs and add them to minced meat.
Add 2 tablespoons of olive oil, paprika, egg, salt and finally the soaked bread, well squeezed.


Mix the mince with the other ingredients and form large meatballs, which are filled with Talagani cut into cubes.
Place the meatballs in a non-stick pan, pour the remaining olive oil and cook for 15 minutes at 200 ° C.


While baking the meatballs, prepare the tomato sauce.
Saute in olive oil the chopped onion and garlic, add the vinegar, sugar, thyme, salt and pepper and let the sauce boil.


Pour the sauce over the meatballs, add the rest Talagani cut into cubes and continue baking for 20 minutes.
Serve the hot meatballs with Talagani and tomato sauce, with crisp fried potatoes!

Tips
- We can use similar cheeses like Formaela of Parnassos or Mastelo of Chios
- Herbs can be used according to our preferences, quantity and choice

Eva Monochari

Food Blogger

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