Barolo

Barolo is a red wine produced in the Piedmont region of northwestern Italy, in the Langhe hills of the province of Cuneo. It is made exclusively from Nebbiolo grapes grown in the Barolo DOCG zone, which includes several communes such as Barolo, La Morra, Serralunga d’Alba, Monforte d’Alba, Castiglione Falletto, and Grinzane Cavour.

Barolo is known for its potential to age and develop complex character. Young Barolo often shows a bright ruby color with hints of garnet, and a highly perfumed nose of tar, roses, and red fruit. With age, the wine typically gains depth, becoming more tawny at the rim and developing tertiary notes of leather, spice, and truffle. On the palate it is full-bodied, with high tannins and high acidity, contributing to a long, structured finish.

Regulatory framework and aging requirements are central to Barolo’s identity. Barolo received DOCG status in 1980. Standard Barolo requires a minimum aging of 38 months from the harvest date, including at least 18 months in wooden casks. Barolo Riserva requires a minimum of five years of aging. The wine is often aged in a combination of large casks and smaller barriques, depending on producer tradition.

Barolo is frequently paired with rich, savory dishes such as braised beef, game, and truffle-based meals, as well as aged cheeses. It is regarded as one of Italy’s premier wines, celebrated for its structure, depth, and aging potential.