Michele Chiarlo
Michele Chiarlo began his career in 1956 with 5 hectares Barbera and Muscat grapes and a small cellar in Calamandrana.
His passion led him to concentrate his research and experiments on Barbera. In the early 1970s, he was the first to subject Barbera to malolactic fermentation, which signalled the start of the improvement in the quality of this wine with the Barbera d’Asti noted for its prestige around the world.
Michele Chiarlo’s philosophy is to produce wines that are rich and elegant and whose characteristics faithfully represent that variety of provenance, as well as their terroir.