Il Chiosso Fara 2010
Pairs well with white meats, red meats and cheeses such has formaggio erborinati
Three generations of these families have worked the vineyards of the area, producing wine privately. Dedicated to regional wines, they have patiently acquired plots over the years as they became available, eventually allowing them to officially produce wines from the historically important crus of the zone: Gattinara DOCG, Ghemme DOCG and Fara DOC.
High Piedmont is very geologically diverse, with earth ranging from rock, moraines, sand and porphyry, to acidic soils rich in magnesium, iron and potassium. Il Chiosso cultivates this varied and with the greatest respect for the natural rhythms that give the final wines their great nuance.
To this end, Il Chiosso tries to limit its impact on the vineyards as much as possible. In place of insecticides, they use antagonist insects to combat harmful insect populations. The greatest care is taken from the pruning of the vines all the way to the bottling of the wines. In the winery, each step of production is marked by expert controls to optimize the quality of the wines. The use of additives and preservatives is limited, and inert gases such as nitrogen and argon are used throughout the winemaking process in order to capture as much nuance from the high Piedmont terroir as possible.
Attracting the most glory, prestige and fame to the Piedmont region, Nebbiolo in all of its expressions—Barolo, Barbaresco, Roero, Ghemme and Gattinara—creates a complex wine, truly unique for its delicate qualities combined with strength and a great potential to improve over time.
But Nebbiolo isn’t all there is to red wine from Piedmont! Barbera is the most planted variety and historically most popular as a dependable, food-friendly, everyday wine.
Beyond these two, a surprising number of red varieties call Piedmont their home. Worth a try include Dolcetto for its bold concentration and aromas of spice cake. Other grapes to investigate include Freisa, Croatina, Brachetto, Grignolino and Pelaverga.