Barolo

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Barolo DOCG is a dry red wine, one of the most famous in the world. It is a noble wine of great structure, very suitable for aging. It is produced in the town of Barolo and some others, in Piedmont, with Nebbiolo grapes.

Until the early XIX century, the method of vilification of Barolo was different from the current one: in fact it was a sweet wine, with poor organoleptic characteristics and not suitable for aging. The renewal of winemaking techniques and the contemporary political support of an important statesman of the epoch, Camillo Benso di Cavour, contributed to transform Barolo into the wine we know today.

Environment

The Barolo DOCGproduction area is included within the Langhe territory, a vast hilly area that develops in the south of Piedmont, around the city of Alba.

The soil of this area is very particular and is well suitable for the cultivation of the vine. It is in fact formed by muddy sediments of marine origin which, under the pressure of tectonic movements, have emerged conforming the territory as a series of long and narrow tongue of land (Lingue in Italian), from which the name Langhe comes.

The climate is halfway between that of the Po Valley - wet - and mountain one of the Apennines. In winter the effect of the thermal inversion occurs, so much that in the hills the temperature is higher than in the valley bottoms.

Profile

The color is intense or very intense garnet red; depending on the aging, the wine may have an orange reflection. O the nose floral notes of rose and violet; fruity notes of berries, cherry, cooked fruit; during aging there emerge notes of coffee, chocolate, clovers, anise, nutmeg and tobacco. The flavor is dry, well bodied, pleasantly tannic, very soft.

Food pairing

Barolo DOCG is an important wine with a certain structure, which pairs very well with full of flavors meat dishes, such as the famous Brasato al Barolo. If you want to combine it with a cheese, focus on very seasoned and tasty ones. Undoubtedly it is also excellent with dishes based on truffles (tartufo in Italian), typical of the Piedmont tradition, such as Tajarin al tartufo or Polenta al tartufo.

Tips

Protocol

registration: 1966 DOC 1980 DOCG
category: red wine
carbon dioxide: still
residual sugar: dry

Production zone

region: Piedmont
province: Cuneo
municipalities: Barolo, Castiglione Falletto, Serralunga d'Alba, Monforte d'Alba, Novello, La Morra, Verduno, Grinzane Cavour, Diano d'Alba, Cherasco e Roddi