Barolo

The History of Barolo

Born in the heart of the Langhe area, from pure Barolo grape, cultivated a few kilometres south of the city of Alba, in the territory of 11 municipalities that follow one another in a suggestive itinerary of hills, modelled by the expert hand of man, and protected by imposing medieval castles. The unique elegance and longevity, the intense garnet colour with slightly orange reflections, and the vast and deep-ranging perfumes fluctuating from fruity and floral scents (red berries, rose, and geranium) to ethereal and spicy sensations (liquorice, cocoa, pepper, cinnamon, vanilla, tobacco, and leather), the warm, full and persistent flavour, the minimum ageing of 38 months, of which at least 18 in wood, make this nectar the top of the Italian wine production.

In the 1600s, the Barolo red wine was already appreciated and consumed by the nobles and royalty of the House of Savoy, but Barolo wine as we know it was born two centuries later, in the 19th century, thanks to the contribution of Count Camillo Benso di Cavour and a Piedmontese noblewoman, Marchesa Giulia Colbert Falletti, who produced an excellent quality wine in that area. It is said that King Carlo Alberto asked the Marquise to taste it and that she was so enthusiastic about it that she bought a personal estate in Verduno to produce it both for her use and as a gift in diplomatic dealings with other European courts. With the help of the French enologist Alexandre-Pierre Odart, the production processes improved, leading to the creation of a wine that, from that moment onwards, began its rise to success and the conquest of the most refined palates.

Barolo: Serving Suggestions and Pairings

Given its intensity, tannicity, and essential structure, Barolo wine is best served with traditional red meat dishes: roasts, braised meats, and game. Alternatively, truffle dishes and very mature hard cheeses are particularly suitable. Some elaborate dishes typical of the Cuneo area are also enhanced, including polenta with stew, jugged hare, and other stews.

The best Barolo wine, endowed with richness and aromatic complexity, can also be enjoyed outside meals as a meditation wine, possibly accompanied by dark chocolate, Barolo Chinato, marrons glacé, and paste di meliga, typical Piedmontese shortbread biscuits.

To appreciate the Barolo wine at its best, it is advisable to open the bottle at least two hours before serving: oxygenation will allow it to open up and let all the scents and aromas slowly emerge. For bottles left to rest for many years in the cellar, it is better to uncork the bottle several hours beforehand and pay particular attention to allowing it to oxygenate well in the glass for a few minutes before proceeding with the tasting. The decanter was in use for a long time, allowing the removal of sediments that may have formed during ageing in the bottle. This practice is not recommended to avoid the wine being subjected to a sudden process of oxygenation after a long rest in the cellar, oxidising too quickly and compromising part of its aromatic qualities.

The entire production has excellent ageing potential and can, in most cases, rest in the cellar for more than 15-20 years. Even though many bottles can be enjoyed as soon as they are released, a long period of ageing in the bottle will favour complete maturation, allowing the hardness to smooth out, the aromatic range to expand and the tannins to become more velvety and less incisive. The emotions one feels when drinking a good Barolo wine and, even better, an adequately aged one are unique and indescribable, and we at Callmewine suggest this experience to anyone, offering a vast selection for sale online at excellent prices, each bottle accompanied. 

The Barolo DOCG Regulations

All production must meet the requirements of Barolo DOCG. The first regulations date back to 1933, while the first DOC regulations were drawn up in 1966. They were then rewritten in 1980 with the granting of DOCG status and subject to additions and modifications until recent years. For the production, the regulations allow the use of a single vine, Nebbiolo. They define the geographical area allowed and provide rules for viticulture, vinification, refinement, and designation. 

It comes from grapes grown in an area that includes the municipalities of Barolo, Castiglione Falletto, Serralunga d'Alba and part of the municipalities of Monforte d'Alba, Novello, La Morra, Verduno, Grinzane Cavour, Diano d'Alba, Cherasco and Roddi, all in the province of Cuneo. A series of fundamental requirements safeguard the typicality and peculiarities of the territory:

• The soil must be clayey and calcareous, hilly and well-sunlit, between 170 and 540 metres above sea level.
• The vineyards must be espalier-trained with the Guyot pruning system, with a planting density of at least 3,500 vines per hectare.
• The grape yield per hectare must be limited to a maximum of 8 tonnes, which is reduced to 4 for the youngest vines.

All these strict requirements ensure the highest quality of Nebbiolo grapes and, therefore, of the final product.

The wine-making rules are just as precise and rigorous: they require that the operations be carried out within the exact territory where the grapes are grown, a maximum grape/wine yield of 70% and an ageing period of at least 38 months, 18 of which in contact with wood, which extends to a total of 62 months of ageing for Baroli accompanied by the denomination "Riserva". Barolo Riserva is, therefore, only allowed to be released on the market from January 1st of the fourth year following the harvest, while Barolo Riserva is only allowed to be released on the market from the sixth year following the harvest.

The DOCG denomination may be accompanied by additional mentions referring to the vineyards from which the grapes come, provided that even stricter production indicators are respected. For this reason, the most suitable vineyards, called cru, have been identified and distributed over the 11 production communes. The most famous and prestigious cru include, for example, Brunate, Cannubi, Bussia, San Lorenzo, Sarmassa in the municipality of Barolo; Bricco Boschis, Monprivato, Pira, Villero in Castiglione Falletto; Cerequio, Rocche and Monfalletto in La Morra; Baudana, Falletto, Francia, Lazzarito, Margarita, Vigna Rionda in Serralunga d'Alba; Massarea, Monvigliero, San Lorenzo in the municipality of Verduno.

Barolo vs. Barbaresco: what differences?

When comparing Barolo vs Barbaresco, we discover two of Piedmont's most iconic wines, both crafted from the prestigious Nebbiolo grape. While they share a common origin, these wines differ in flavour profiles, ageing potential, and food pairings, offering distinct experiences for wine enthusiasts.

• Region: 
  • Barolo: Produced in the Barolo wine region, which consists of 11 municipalities in the Langhe area of Piedmont.
  • Barbaresco: Made in the Barbaresco wine region, covering three main villages: Barbaresco, Neive, and Treiso.

• Grape Variety:
  • Both wines are made from 100% Nebbiolo

• Ageing Requirements:
  • Barolo: Minimum ageing of 38 months, with at least 18 months in wooden barrels.
  • Barbaresco: Requires at least 24 months of ageing, with 12 months in wood.

• Flavour Profile:
  • Barolo: Known for its intense, full-bodied character with robust tannins and flavours of tar, roses, and dark fruit.
  • Barbaresco: Generally lighter and more elegant, offering floral aromas and red fruit flavours with a silkier texture.

• Tannins and Acidity:
  • Barolo: Higher tannin content makes it more suitable for long ageing and requires more time to soften.
  • Barbaresco: Softer tannins make it more approachable at a younger age while retaining good acidity.

• Ageing Potential:
  • Barolo: Often ages well for 10-20 years or more, developing complex flavours over time.
  • Barbaresco: Typically more accessible earlier but can still age for 5-15 years.

• Food Pairings:
  • Barolo: Pairs well with rich, hearty dishes such as game, red meats, and truffles.
  • Barbaresco: Complements lighter dishes, including pasta, poultry, and medium-aged cheeses.

In summary, Barolo is known for its boldness and complexity, a wine that makes a statement, while Barbaresco, with its refined elegance, tends to be more delicate. Both wines, made from the unique Nebbiolo grape, offer different experiences depending on the palate and food pairing, catering to a variety of tastes and preferences.

The Best Vintage Years of Barolo

At Callmewine’s wine shop, you can find the greatest and most illustrious names in Barolo red wine and the best vintages.

The best Barolo vintages in recent years are:

• Barolo 2019: A year that started poorly but ended in legend.
• Barolo 2016: An unparalleled vintage.
• Barolo 2015: A great warm vintage.
• Barolo 2010: A year of tremendous success.

You can find numerous Barolo wineries landmarks of tradition and innovation, such as the prestigious Barolo Rinaldi and many others.

Here are some great Italian red wime Barolo producers:

• Massolino: The history and origins of Barolo.
• Conterno Giacomo: An icon of Italian excellence in wine.
• Ceretto: A legend from Alba and its surroundings.

Drinking a good Barolo wine, especially one that has been properly aged, is an experience that transcends words. The unique and indescribable emotions it evokes are something we at Callmewine believe everyone should experience. That's why we offer a wide selection of Barolo wines for sale online at excellent prices, each accompanied by a detailed description, technical data sheet, practical recommendations, and pairing suggestions.

Callmewine offers a comprehensive and rich online selection that is periodically updated and features various types of Barolo on sale at discounted and irresistible prices.