Domenico Clerico Barolo Ciabot Mentin Ginestra
ドメニコ・クレリコ バローロ・チャボット・メンティン・ジネストラ
Domenico Clerico
Nebbiolo
About this wine
One of the modernist movement's benchmark Barolos, from the Ginestra cru in Monforte, showing concentrated dark fruit with some French oak influence alongside classic Barolo structure.
This is a firmly structured, age-worthy Barolo rather than an easy sipper — young bottles benefit from at least 2 hours of decanting, and the wine is most rewarding after a decade or more in the cellar.
Sommelier's Note
"One of the defining wines of the 'Barolo Boys' modern movement — Ciabot Mentin Ginestra pairs Ginestra's power with judicious use of French oak, producing a Barolo that is both muscular and precise. Worth tracking across vintages to see how the estate's oak regimen has evolved."
Food Pairings
Classic Piedmontese pairings work best here: braised beef (brasato al Barolo), veal medallions, game, mushroom dishes, tajarin with ragù, and aged cheeses. Choose rich, succulent, long-finishing dishes that can stand up to the wine's structure.
When to drink it
A serious, cellar-worthy Barolo suited to milestone celebrations, formal dinners, and moments when there's time to let a complex wine unfold slowly.
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Price Range
- Roughly $100-160 per bottle (ex-tax) for recent vintages on the international market; older vintages can fetch considerably more (e.g. $260+ for 1990). Japanese retail prices for recent releases run around ¥15,000-20,000.
Terroir & Winemaking
100% Nebbiolo from the Ginestra cru in Monforte d'Alba (around 400m elevation, south to south-southeast exposure, vines around 40 years old). Domenico Clerico first bottled a cru-designated Ciabot Mentin Ginestra in 1979. The classic regimen ages the wine roughly 24-30 months in French oak barriques (up to 80% new); since the 2020 vintage the estate has shifted toward large oak casks for a softer, less overtly oaky style. Typical alcohol is around 14.5% ABV.
Frequently Asked Questions
- What does Ciabot Mentin Ginestra taste like?
- Expect concentrated cherry and dark berry fruit, tar, dried flowers, spice (nutmeg, black tea), and earthy/mineral notes, framed by firm but polished tannins and a long finish.
- What food pairs best with this wine?
- Piedmontese classics: braised beef (brasato al Barolo), veal, game, mushroom dishes, tajarin with ragù, and aged cheeses.
- When is the best time to drink it?
- It's built to age — most vintages are still developing after 10 years, and top vintages can improve for two decades or more. Decant young bottles for at least 2 hours.
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