1.Terroir and Climate

• Soil: The Barolo municipality has a varied soil structure, but is especially known for its clay-limestone soils rich in magnesium and manganese. This soil provides a solid structure in the wines and a good minerality.
• Height: The vineyards are usually located at an altitude of 200 to 400 meters above sea level, which contributes to the freshness and elegance of the wines.
• Climate: The climate is continental with warm summers and cold winters, which helps the Nebbiolo grape to ripen slowly. This contributes to the complex aromas and firm tannins typical of Barolo.

2.Grape variety: Nebbiolo

• Grape: Barolo is made exclusively from the Nebbiolo grape, a variety known for its tannic structure and high acidity. Nebbiolo thrives in the Barolo municipality, where it reaches its maximum expression.
• Characteristics of Nebbiolo: The grape produces wines with a light colour but a powerful structure, often with aromas of roses, tar, cherries, strawberries, truffle, and after aging, tobacco and leather.

3.Taste profile of Barolo from the Comune di Barolo

• Aromas: The wines from the municipality of Barolo are known for their rich and complex aromas, often with a floral nose (roses, violets), combined with earthy notes (truffle, tar) and red fruits (cherry, plum).
• Taste: These Barolos tend to have a full and powerful mouthfeel with a firm tannic structure and lively acidity. The wines develop beautifully with age, bringing out secondary and tertiary aromas such as dried fruit, tobacco, and spices.
• Aging: Barolos from this commune are often suited to long-term aging (15-25 years or more). Over time, the tannins soften and more refined flavors and aromas emerge.

4.Stylistic differences within the municipality

• Traditional vs. Modern: There are producers in Barolo who follow the traditional style, where the wines are aged longer in large Slavonian oak barrels, which results in a more robust and tannic wine. On the other hand, there are also producers who follow a more modern style, with shorter maturation in smaller French oak barriques, which results in softer and fruitier wines.
• Vineyard locations: Wines from different vineyards within the commune can show subtle differences. Vineyards at higher elevations often produce wines with more finesse and freshness, while those from lower and warmer locations can give slightly riper and more powerful wines.

The main Crus in the Comune di Barolo are:

• Albarella 10 ha - altitude 240 to 280 metres - exposure north-west;
• Cannubi 19 ha - altitude 220 to 320 meters - exposure south to southeast;
• Castellero 13 ha - altitude 220 to 270 meters - exposure west;
• Fossati 34 ha - altitude 340-480 metres - exposure east to south-east;
• San Lorenzo 2 ha - altitude 300 to 310 metres - exposure west to northwest;
• Sarmassa 34 ha - altitude 240 to 300 metres - exposure south to southwest;

In total there are 41 producers located in the Comune di Barolo, the most important are:

• Giacomo Borgogno & Figli;
• Giacomo Brezza & Figli;
• Damilano;
• Marchesi di Barolo;
• Bertolo Mascarello;
• E. Pira & Figli;
• Luciano Sandrone;
• GD Vajra;