Barolo is the great red wine, the jewel in the crown of Piedmontese winemaking, a symbol of elegance, balance, structure, longevity, and an ambassador for Made in Italy excellence worldwide. It is produced in 11 municipalities of the Barolo wine region, an area with an ancient winemaking tradition, but its origins are relatively recent. It was born during the 19th century thanks to the contribution of Count Camillo Benso di Cavour and the Marchioness Giulia Colbert Falletti, as well as the innovative enological knowledge of General Paolo Francesco Staglieno. It is said that King Carlo Alberto was its greatest admirer. From the close link between its characteristics and the tastes of the nobility in the 19th century, the saying "the King of wines, the wine of Kings" was born.
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.
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.
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:
All these strict requirements ensure the highest quality of Nebbiolo grapes and, therefore, of the final product.
The wine-making rules are ju