In Piedmont, the culture of cru runs deep. As early as 1879, Lorenzo Fantini’s Monograph on Viticulture and Oenology in the Province of Cuneo distinguished Barolo and Barbaresco vineyards by name and quality – laying the groundwork for a concept of vineyard zoning long before the term existed. This tradition has shaped the course of Italian viticulture and continues to define our vision today.
From the very beginning, Michele Chiarlo recognized the great crus of Barolo as the pinnacle of Piedmontese quality, choosing to focus on some of the denomination’s most storied and suited vineyards. It’s from these very hills – cited by Fantini for their excellence – that our philosophy of cru was born: sites where history, soil, and human interpretation come together in perfect synthesis.
We’ve chosen to concentrate our work on well-defined vineyards whose history, exposure, and soil shape their personality. Today, we cultivate and vinify 12 crus across the Langhe and Monferrato, including Cerequio and Cannubi – two of Barolo’s oldest and most prestigious MGA – along with Asili, Montestefano, and La Court.
These crus are living expressions of the UNESCO-listed hills they belong to. They reflect the depth of Nebbiolo, the strength of Barbera, and the freshness of Piedmontese whites. These are age-worthy wines — each vintage a new expression of place and memory.
A terroir-driven approach
The character of our crus is shaped by the interplay between natural conditions and human decisions. All vineyards are hillside sites, with soils ranging from calcareous marl to mineral-rich sands, and exposures that influence ripening and aromatic profiles. Decades of experience have built a detailed understanding of each parcel, informing every choice – from pruning and crop thinning to harvest timing and vinification.
In the cellar, each cru is vinified separately – never blended – to preserve and highlight the individuality of the site. Fermentations often take place in open-top oak vats, with gentle extraction to maintain varietal precision. Ageing is carefully calibrated: large and mid-sized casks for Nebbiolo, mixed cooperage for Barbera, stainless steel for whites. Always with the same intent – to let the voice of the terroir speak clearly, without interference.
The value of selection
Producing crus also means knowing when to pause. Not every vintage is bottled. In over sixty years, we’ve chosen to skip six vintages – when the quality doesn’t meet our standards, we prefer not to bottle at all.
It’s a commitment that ensures consistency and integrity – because a cru must reflect the truth of its vineyard, never a compromise.
