Origin and Provenance

Barolo is produced exclusively in a small area of ​​Piedmont, specifically in the hilly region around the village of Barolo and some neighboring villages such as La Morra, Castiglione Falletto, Monforte d'Alba, and Serralunga d'Alba. This region is known for its unique terroir, which is ideal for growing the Nebbiolo grape, the only grape used to produce Barolo.

Barolo DOCG Quality Mark

Already at the beginning of 1900, the winemakers of Barolo and Barbaresco felt the need to come together to protect their production and the uniqueness of their wines. In 1908, a first step was taken with a "certificate of origin", issued by the supervision of the provincial administration and the Piedmontese Wine Federation. It was not until 1924 that the Italian Parliament passed the law regarding the protection of wines with their authenticity and quality through a Consortium.

ItConsortium for Barolowines was founded in 1934 with the task of defining the production context (the area of ​​origin, the grapes and the characteristics of the wine), monitoring fraud, adulteration and unfair competition, promoting knowledge of the wines, as well as defending their name and quality in the most appropriate places. As a result of the Second World War, the Consortium disappeared and was re-established in 1947. It was not until 1963 that the Italian government passed a law that precisely described the task of a Consortium. In 1966, the Barolo DOC was thus created, followed later in 1980 by the DOCG quality mark.

DOCG is the legislative quality mark controlled by the Consortium Langhevini.

The most important requirements for Barolo DOCG wines are:

• Barolo must be made from 100% Nebbiolo grapes;
• The grapes must come from the vineyards located in the strictly defined Barolo DOCG area - The core of the Barolo DOCG area (totaling around 1770 ha.) is formed by the municipalities of Barolo, La Morra, Castiglione Falletto, Serralunga d'Alba and Monforte d'Alba, Cherasco, Diano d'Alba, Grinzane Cavour, Novello, Roddi and Verduno.
• The grapes must be vinified in the described Barolo area.
• The wine must be bottled within the described Barolo area;
• The wine may only be marketed 38 months after the grapes have been harvested. During this period, the wine must have had a minimum of 18 months of wood maturation.
• The requirements for the Barolo Riserva are a minimum of 18 months of wood aging and the wine may not be marketed until 62 months after the harvest.
• Maximum production 8,000 kg of grapes per ha.
• In addition to controlling the Barolo wines, the Consortium also has the task of controlling the production of Barbaresco wine. Barbaresco is also made from 100% Nebbiolo grapes. These vineyards are not located in the Barolo area, but somewhat more to the west of the Barolo area.

During the production process, people from the Consortium visit the winegrowers to check whether they are following the rules. The winegrowers must also keep a kind of logbook in which the exact steps they have taken in the production process of the wine are described. At the moment (2018) there are around 770 winegrowers who produce a Barolo.

The Nebbiolo Grape

Nebbiolo is a grape variety native to Piedmont, and it is famous for its ability to produce powerful and complex wines that can age for a long time. The name "Nebbiolo" is believed to derive from the Italian word "nebbia", meaning fog, referring to the thick morning mist that often occurs in Piedmont vineyards during harvest. Nebbiolo grapes have thin skins, but contain a high concentration of tannins and acids, resulting in wines with great structure and ageing potential.

Flavor Profile and Character

Barolo wines are known for their depth and complexity. Younger Barolos can be quite tannic and intense, with aromas of roses, tar, cherries, truffles, and sometimes dried herbs or tobacco. As the wine ages, these aromas develop further, and the wine becomes softer and more nuanced, with secondary notes of leather, figs, and earth. It is not unusual for Barolo to age for decades and continue to evolve in the bottle.

Production and Maturation

Barolo production is strictly regulated to ensure quality. According to DOCG (Denominazione di Origine Controllata e Garantita) regulations, a Barolo must be aged for at least three years before it is released, of which at least two years must be in wooden barrels. Riserva Barolos require a minimum of five years of aging. This long aging period contributes to the complexity and characteristic flavor of the wine.

Barolos In The Glass

A good glass of Barolo is an experience in itself. The wine often has a ruby ​​red color that can become lighter with age, tending towards orange-red. Because of its firm tannins and high acidity, Barolo is often combined with rich and hearty dishes, such as game, stews, or dishes with truffles, which also come from Piemonte.

The Temptation of Barolo

For wine lovers, Barolo is a wine that captures the imagination for its rich history, its heady yet elegant character, and the fact that it is a wine that rewards patience. It is a wine that reveals new layers and nuances every time you taste it, making it a favorite choice for those who want to explore the depths of Italian wine culture.

The Barolo was originally created as a blend of Nebbiolo grapes from different vineyards. In recent years, there has been a strong trend among winegrowers to also make Crus. The grapes come from just one vineyard. The grapes from the best part of the vineyard are used for this. In this way, the winegrower wants to reflect the character of the specific terroir of the vineyard in the wine. Many factors play a role in this, the soil type, the altitude, the exposure, the year the vines were planted. When tasting different Crus from one winegrower, you will discover the great differences between the wines from the different Crus, a fantastic experience. Which one is the best? That is the best, there is "no best" because this is entirely determined by everyone's taste profile and what you like best. The best thing is to go on a journey of discovery yourself and taste the different Barolos.

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