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Il Chiosso Fara 2010

Other Red Blends from Piedmont, Italy
  • WS90
0% ABV
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Winemaker Notes

Ruby red with garnet reflections. Intense notes of fresh fruit, white chocolate and undertones of balsamic. Excellent structure with balanced tannins
Pairs well with white meats, red meats and cheeses such has formaggio erborinati

Critical Acclaim

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WS 90
Wine Spectator
Mature aromas of licorice, spice, dried berry and leather are the hallmarks of this savory red, which is balanced, with bright acidity and well-mannered tannins driving the long, spice- and mineral-inflected finish. Drink now through 2020.
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Il Chiosso

Il Chiosso

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Il Chiosso, Piedmont, Italy
Founded in 2007, Il Chiosso is the product of decades of the Arlunno and Cambieri families’ experience in the vineyards of Piedmont. In high Piedmont, il chiosso refers to a vineyard bordered by a stone wall. This young brand took on this name, which happens to also be the name of its prized vineyard.

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.

Piedmont

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A prestigious and distinctive region for red wines in northwestern Italy, Piedmont is responsible for some of the country’s longest-lived and most sought-after wines. Set with a backdrop of the visually stunning Alps, its most prized vines are planted at higher altitudes on the warmer, south-facing slopes where sunlight exposure is maximized. The climate is continental, with cold winters and hot, humid summers. Despite the rain shadow effect of the Alps, precipitation takes place year-round, and the reliable autumnal fog provides a cooling effect, which prolongs hang time and aids in the development of phenolic ripeness in its grapes.

Easy-going Barbera is the most planted grape in Piedmont, beloved for its trademark high acidity, low tannin, and juicy red fruit. However, the most prized variety is Nebbiolo, named for the region’s omnipresent fog (“nebbia” in Italian). This grape is responsible for the exalted wines of Barbaresco and Barolo, known for their ageability, firm tannins and hallmark aromas of tar and roses. Nebbiolo wines, despite their pale hue, pack a pleasing punch of flavor and structure, and the best examples can require about a decade’s wait before they become approachable. Barbaresco tends to be more elegant in style while Barolo is more powerful. Across the Tanaro River, the Roero region, and the farther north, the regions of Gattinara and Ghemme, also provide excellent quality Nebbiolo.

Dolcetto is Piedmont’s other important red grape, ready to drink within a couple of years of release. White wines are less important here but range from fruity and fresh to serious and able to take a few years in the cellar. Key varieties include Arneis, Cortese, Timorasso, Erbaluce and the sweet, charming Muscat, responsible for the brilliantly recognizable, Moscato d'Asti.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

VIYITCHFA7510_2010 Item# 164881