Barolo

Barolo is referred to as the King of Wines and the Wine of Kings. Barolo came about in the 1800s when the Marchesa Giulietta Colbert Falletti started making wine out of Nebbiolo grapes. Nowadays, there are 3,000 acres of Nebbiolo producers in the towns of Barolo, Castiglione Falletto, Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, and Serralunga d'Alba.  Barolo is a name that evokes numerous images: a wine, its territory, its people and its history. Barolo is one of the world's great wines produced from a single varietal. The Nebbiolo grape from which it is derived has been cultivated throughout Piedmont since time immemorial.

Barolo is a Denominazione di Origine Controllata e Garantita (DOCG) in north-west Italy and is one of the world’s most discerning and exciting fine wine regions. Starting with the deliciously fruit driven and easy drinking Dolcetto wines(mostly unoaked), to the slightly more serious Barberas, right through to the Nebbiolos and then the ultimate expression of the latter in the form of Barolo. By law Barolo requires 3 years of ageing, two of which have to be in barrel. A Barolo “Riserva” requires 5 years of ageing, three of which have to be in barrel. According to DOCG regulations, Barolos are to be composed of 100% Nebbiolo. It can either be in small (225-litre) French  'barriques' which is a more modern approach if the majority are new, or in larger (70 hectolitres for example) barrels which is more traditional.  Another aspect of modern Barolo is that of using shorter periods for maceration (days as opposed to weeks) and fermentation (usually 48-72 hours or at most 8-10 days). By using modern technology, including specialized tanks that allow the wine to be pumped out from underneath the cap of skins and then pumped over, ‘modernists’ found ways to maximize color extraction and minimize harsh tannins.

Nebbiolo is one of the first varieties to bud and last varieties to ripen with harvest taking place in mid to late October. In some vintages, other Piedmontese producers are able to pick and complete fermentation of their Barbera and Dolcetto plantings before Barolo producers have even begun their harvest. The zone of Barolo production extends into the communes of Barolo, Castiglione Falletto, Serralunga d'Alba and parts of the communes of Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, Verduno, all in the province of Cuneo, south-west of Alba. Only vineyards planted in primarily calcareous-clay soils in the hills with suitable slopes and orientations are considered suitable for Barolo production. Barolo is often described as having the aromas of tar and roses, and the wines are noted for their ability to age and usually take on an orange tinge as they get older. Barolo wines are typically a deep red. Their flavor is thick and complex. Some are flowery - violets, roses. Others are fruit, licorice, or oaky.

As big, powerful wines Barolo needs to be matched with foods of similar weight. If paired with light dishes, such as steamed vegetables, the wines will overwhelm the dish and seem excessively tannic and powerful. In Piedmont, the wines are often paired with meat dishes, heavy pastas and rich risottos. The tannins of Barolo react to proteins. When paired with dishes that are high in proteins and fats (such as red meat and hard cheeses), the tannins will bind to the proteins and come across as softer. In the absence of protein from the food, such as with some vegetarian dishes, the tannins will react with the proteins on the tongue and sides of the mouth--accentuating the bitterness and having a drying effect on the palate.

Please hover your mouse over the map to zoom...