The Barolo has been defined more times the king of the wines; noble and generous known in Italy and to the foreign countries for his austerity, wealth of tastes and of aromas.
Produced south-west of Alba, in a region with rolling hills, which are steeper in some areas, Barolo is a wine with singular and precious characteristics that are determined by the complex geological profile of the area. Today Barolo is the most esteemed Italian denomination, and the two castles of the Marchese of Barolo and Count Cavour, where it was created, are important oenological centers.
Variety: 100% Nebbiolo grapes
Colour: garnet red with orange reflections with ageing
Scent in perfume: intense, exceptionally complex, with notes of violets and vanilla
Flavour: dry, full-bodied and well balanced
Best served at: 18-20° C. – 65-68° F.
Food matches: first dishes, red meats, cheese, game
Nebbiolo is the oldest indigenous red-grape vine of Piedmont and one of the noblest and most prestigious in Italy. Its name derives from ‘nebbia’, the Italian word for mist or fog: some say this is owing to the ‘misty’ look of its grapes, with their velvety covering, and others that it is because the late-ripening grape is often harvested during early autumn fogs.
Known also as ‘Queen of red grapes’ it is a finicky vine, requiring elaborate care and attention in order to thrive. It is precisely for this reason that it has known both heydays and moments of utter abandon in the past, although local producers have remained faithful to it through thick and thin, continuing to make the great wines it is capable of producing. Nebbiolo is a demanding vine, needing exactly the right soil type, a south-facing hillside, pruning and training. A calcareous tufa-based soil is ideal for this vine that buds early – towards the middle of April – and ripens later than most other varieties, around the middle of October. It suffers sudden changes in temperature but oscillations between day and night temperatures are an advantage during the grape ripening phase. For a correct formation of tannins in the grape skins, south or south-west facing hillsides are required, where spring frosts rarely occur.
The Nebbiolo vine produces strong powerful wines, rich in alcohol, that express their characteristics after a period of ageing. From the cultivation of Nebbiolo, Piedmont produces some of its greatest red wines, the pride of the Region.
Production area: Santa Maria di La Morra
Height o.s.l.: 210 m
Sun exposure: sud-east
Vines per hectare: around 4100
Farming: modified guyot
Kg of grapes per hectare: no more than 78 quintals/hectar
Soil: calcareous with clay
Year of implant: 1960
Wine per hectare: no more than 5.400 litres
|Barolo DOCG 2010||Wine-What!? – japanese magazine||AAA|
|Barolo DOCG 2010||I Vini di Veronelli 2016||2 stars|
|Barolo DOCG 2010||Decanter 2015||Silver medal|
|Barolo DOCG 2010||Wine & Spirits Magazine – December 2014||89/100 (best buy)|
|Barolo DOCG 2010||Annuario dei migliori vini italiani 2015 – Luca Maroni||86/100|
|Barolo DOCG 2010||I Vini di Veronelli 2015||1 star|
|Barolo DOCG 2009||Annuario dei migliori vini italiani 2014 – Luca Maroni||86/100|
|Barolo DOCG 2006||Wine Enthusiast||89|