# Sizzano (Paride Chiovini)

> Red, Sizzano DOC by [Paride Chiovini](https://ilvinobello.com/wineries/paride-chiovini.md), Alto Piemonte, Piemonte, Italy. From Il Vino Bello (https://ilvinobello.com/wines/paride-chiovini-sizzano).

- **Producer:** Paride Chiovini
- **Style:** Red
- **Denomination:** Sizzano DOC
- **Grape:** Nebbiolo 60%, Vespolina 30%, Uva Rara 10%
- **Cru / vineyard:** Mot Gilai, Valfrè
- **Production area:** Vernazzole area, municipality of Sizzano (0.34 ha)
- **Soil:** Clay-sandy, acidic
- **Exposure:** South-south/west
- **Harvest:** Manual harvest in crates, mid-October
- **Vineyard planting:** Older vineyard parcels are planted at low density; despite their age they have reached productive balance thanks to well-developed root systems, which brings out the site's typicity. Newer plantings exceed 4,000 vines per hectare, laid out to make the most of sun exposure. All vineyard work, from winter pruning to summer green pruning, is done by hand to avoid stressing the vines.
- **Vinification:** Red vinification with maceration in steel tanks for 20 to 25 days at controlled temperature, with pump-overs every 6 hours. Malolactic fermentation in steel in December/January. Matured in steel for the first 4 months, then aged in oak for 24 months. Bottled in the first months of the third year of ageing, as required by the production rules, with a further three to four months' refinement in bottle. Yield: 50 quintals per hectare.
- **Serving temperature:** 18-20°C
- **Storage:** A wine of great longevity when stored in the dark in a cool cellar; keeps improving for the first 8 to 10 years.
- **Last updated:** 2026-09-26


## Summary

Sizzano is the estate's historic DOC red, recognised by presidential decree in 1969 and made from Nebbiolo, Uva Rara and Vespolina grapes aged three years, 24 months of which in wood.

## Tasting notes

Ruby red with hints of garnet as it ages. Intense, fine bouquet of violet and rose with notes of fine spice, liquorice and tar. On the palate it is intense, broad and persistent, with balanced tannin, dry and soft, pleasantly bitter on the finish.

## Food pairings

Paniscia, tagliatelle with ragu, meat ravioli, cannelloni, veal roast in sauce, chicken cacciatore, guinea fowl cooked in foil.