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Barolo Cerequio 2019 - Michele Chiarlo Winery
Michele Chiarlo Winery

BAROLO CEREQUIO 2019 - MICHELE CHIARLO WINERY

  Italy / Piemonte
€144.60
€126.20
QTY
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96pts from Wine Enthusiast, 95pts from Wine Advocate and Decanter, 94pts from Wine Spectator and James Suckling, and 17.5+ from Jancis Robinson from the Riviera of Langhe!

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Why do we love it?

Barolo Cerequio 2019 from Michele Chiarlo is a Barolo born from the legendary cru of Cerequio, often referred to as “The Riviera of Langhe.” Sourced from one of the most prestigious vineyards in the Barolo zone, this wine has earned soaring scores that speak volumes. With 96pts from Wine Enthusiast, 95pts from Wine Advocate and Decanter, 94pts from Wine Spectator and James Suckling, and 17.5+ from Jancis Robinson, it’s clear this Barolo means serious business. 

Michele Chiarlo is a winemaker who played a pivotal role in spotlighting some of Barolo’s greatest vineyards, championing native varieties and the exceptional terroirs of Piemonte. His winery was founded in 1956, and today, under the leadership of his sons Alberto and Stefano, it continues to pursue the purest expression of place. Michele was among the first to vinify Barolo exclusively from cru vineyards, elevating legendary sites like Cerequio — nestled between La Morra and Barolo. This vineyard is considered one of the most aristocratic in the region, a natural amphitheater with ideal sun exposure, a perfect microclimate, and rich soil composition that gives Nebbiolo unmatched finesse, structure, and aging potential. As early as 1880, it was described as “the finest site” by Italy’s most esteemed wine historians. Michele Chiarlo has cultivated 6 hectares here since 1988. 

Barolo Cerequio 2019 is made from 100% Nebbiolo vines aged 35–53 years, grown at 320 meters altitude. The soil is calcareous clay with marine fossils, rich in elements that intensify aromatic concentration. Grapes are hand-selected with rigorous standards, and fermentation takes place in oak vats. The wine is aged for two years in oak barrels, then bottled and cellared for an additional year before release. 

If you're a collector of the world’s great wines or always on the hunt for bottles that capture the authentic soul of globally renowned terroirs, Barolo Cerequio 2019 is a rare and majestic addition to your collection. 

COLOR

RED

AROMA

BODY

FULL

ACIDITY

HIGH

Tastes Like

Complex and expressive aromas of ripe cherry, dried strawberry, sour cherry, blueberry, mint, eucalyptus, rose petals, anise, cinnamon, and vanilla are layered with hints of smoke, wet leaves, and subtle animal notes that add depth and intrigue. 

On the palate, it boasts a full body, finely grained tannins, and crisp, balanced acidity. Flavors of juicy red fruits especially cherry and wild strawberry mingle with dried violet, lavender, green pepper, ink, and tea. Anise and nutmeg are wrapped in earthy undertones and a delicate minerality, creating a sophisticated and harmonious profile. 

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14%
Origin Piemonte, Italy
Variety Barbera
Aromas sour cherry, black cherry, plum, black berry, vanilla, pepper, coffee, dried herbs, cinnamon, chocolate
Bottle Size 750 ml
Barrique 12 months
Serving temperature 16°C
Aging 8+ years
Closure Cork
Organic No

BAROLO CEREQUIO 2019 - MICHELE CHIARLO WINERY

PAIR IT

Try it with slow-braised veal shank, lamb leg baked in parchment, or pappardelle with bresaola and truffle. 

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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