Village: Treiso – MGA: Ferrere
"Fresh and vibrant on the nose, this offers spiced cherries, blood oranges, red licorice, tea leaves and hints of dried flowers. Medium-bodied with firm tannins, the palate is concentrated and vibrant, with delicious fruit and a sleek, chocolatey finish. Drink or hold." - JAMES SUCKLING
"We are Matteo and Massimo, two friends linked by a childhood spent among the vineyards. Our story is a tribute to the generations that have preceded us and a commitment to promoting the winegrowing heritage of the Langhe. The winery was purchased in 1962 by Giacomo Marcarino (Massimo’s grandfather) from the Chiarla family (Ciarla in Piedmontese dialect). Being located on a “bricco”, which is the top of a hill, we chose the name Bricco Ciarla.
"...The style in the cellar is classic-traditional, with submerged cap maceration and natural fermentation with only organic matter for the development of the yeasts naturally present on the skins. All fermentations take place in concrete and steel tanks at a controlled temperature ... The wines then mature in large French and Austrian oak barrels, favouring the expression of the terroir of origin." - WINERY NOTES
"Fresh and vibrant on the nose, this offers spiced cherries, blood oranges, red licorice, tea leaves and hints of dried flowers. Medium-bodied with firm tannins, the palate is concentrated and vibrant, with delicious fruit and a sleek, chocolatey finish. Drink or hold." - JAMES SUCKLING
"We are Matteo and Massimo, two friends linked by a childhood spent among the vineyards. Our story is a tribute to the generations that have preceded us and a commitment to promoting the winegrowing heritage of the Langhe. The winery was purchased in 1962 by Giacomo Marcarino (Massimo’s grandfather) from the Chiarla family (Ciarla in Piedmontese dialect). Being located on a “bricco”, which is the top of a hill, we chose the name Bricco Ciarla.
"...The style in the cellar is classic-traditional, with submerged cap maceration and natural fermentation with only organic matter for the development of the yeasts naturally present on the skins. All fermentations take place in concrete and steel tanks at a controlled temperature ... The wines then mature in large French and Austrian oak barrels, favouring the expression of the terroir of origin." - WINERY NOTES
