Barolo Wine · Vinissimus
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Wine from Barolo

Barolo is a red wine produced in the northwest corner of Italy's Piedmont region, in the Langhe, from only the Nebbiolo grape, a small-berry, thick-skinned variety with a high acid and tannin content. It is one of the first grapes to bud and one of the last to be harvested, often in late October.

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Barolo

Barolo is a red wine produced in the northwest corner of Italy's Piedmont region, in the Langhe, from only the Nebbiolo grape, a small-berry, thick-skinned variety with a high acid and tannin content. It is one of the first grapes to bud and one of the last to be harvested, often in late October.

Barolo resembles someone very worth getting to know but who needs time to open up to others. It is a rich, full-bodied wine (minimum 13% alcohol), with aromas of roses, tar and dried herbs that must age for a minimum of two years in oak and one in the bottle (3 and 2 respectively to be considered Riserva).

Only 11 villages can bear the DOCG Barolo on their labels, including such renowned ones as Barolo, La Morra, Castiglione Falletto or Serralunga d'Alba. Connoisseurs usually divide the region into two differentiated subzones, the Serralunga Valley and the Central Valley. The former is a territory of sandy and limestone soils that produces intense wines that need time in bottle, while the latter has high clay content and produces softer and fruitier wines.

Overall, Barolo is one of the few wines in the world worth keeping for some time (even more than 20 years), but also a wine to consume without waiting for a great occasion. Aromas of pepper, tobacco, leather and tar add with time (at least a decade) to those of blackcurrants, violets and liquorice. For that reason, Barolo can be an ideal wine for a summer barbecue or rice with mushrooms in autumn. And given its versatility, it also works wonderfully with cured meats and cheeses.