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La Court Nizza Riserva 2018 - Michele Chiarlo
Michele Chiarlo

LA COURT NIZZA RISERVA 2018 - MICHELE CHIARLO

  Italy / Piemonte
€64.20
€55.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

Impressive concentration and unique complexity!

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Why do we love it?

La Court Nizza Riserva 2018 - Michele Chiarlo is probably the best Barbera we have tried, with impressive concentration and unique complexity. The great benefactor of Barbera and Nizza, Michele Chiarlo, could not create anything less after all.

Michele Chiarlo was the man who believed in Barbera's potential as very few did. He invested in the selection of the best vineyards and was the first to try to make Barbera with malolactic, believing that this would highlight the character of the variety. And he was absolutely right. At the same time, he fought hard for the establishment of DOCG Nizza which came in 2014.

The La Court vineyard came into the hands of the family in 1995 and is the best piece of land in Monferrato destinated for the creation of inconceivable quality Barbera. The vines were planted in 1976, at an altitude of 240 meters while the acreage of the entire vineyard is 3 hectares. The grapes for La Court Nizza Riserva 2018 - Michele Chiarlo come from there and give a top Barbera. The wine matures in large French oak barrels (50%) and in oak casks (50%) for 12 months. Another 18 months of maturation in the bottle follow until this velvety red wine reaches our hands. It is bottled unfiltered and is enjoyable both now and after five years.

If you enjoy it now, do it along a plate of agnolotti stuffed with ragout! You can thank us later...

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

HIGH

Tastes Like

La Court Nizza Riserva 2018 - Michele Chiarlo has deep purple color and intoxicating aromas of sour cherry, black cherry, plum and black berry, framed by notes of vanilla, pepper, coffee, dried herbs, cinnamon and chocolate.

In the mouth it is rich, velvety, with crisp acidity and moderate (+) tannins. Juicy red and black fruits are mixed with notes of sweet spices, lavender, cocoa and tobacco.

Technical stuff
Color Red
Type Dry
Year 2018
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

LA COURT NIZZA RISERVA 2018 - MICHELE CHIARLO

PAIR IT

Pair it with agnolotti with beef ragout, slow-braised lamb with orzo, sirloin with red wine reduction

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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