Barolo is a wine with a long history behind it. Its characteristics were greatly appreciated also by the historical statesman, Camillo Benso di Cavour. It is produced with Nebbiolo grapes, after which it is kept in barrels for at least 3 years, and to be able to release the additional specification "reserve" label, the wine needs to be aged for at least 5 years. Starting 2010 the bottles of Barolo also carried the additional protected geographic designation as specified in the technical production requirements.
Production Area
Province of Cuneo: Barolo, Castiglione Faletto, Serralunga d'Alba and part of Monforte d'Alba, Novello, La Morra, Verduno, Grinzane Cavour, Diano d'Alba, Cherasco and Roddi.
Characteristics
Physical characteristics
- Grape variety:
- Nebbiolo 100%;
Sensory and organoleptic characteristics
- Colour:
- ruby red;
- Smell:
- intense and distinct;
- Taste:
- dry, full bodied, harmonious;
Winemaking characteristics
- Minimum non-reducing extract:
- 22 g/l.
- Minimum total alcoholic strength by volume:
- 13.00% vol;
- Total minimum acidity:
- 4.5 g/l;
Interesting features
With the Barolo wine, the Barolo Chinato wine is produced by the addition of natural aromas and chinchona.
Recognition
D.O.C.G. Approval: Pres. Decree 1 July 1980, amended by M.D. 30 September 2010 G.U. n. 241 of 14 October 2010.
Pairing
Ideal when matched with roasts and the Langa cuisine.
