Barolo

Barolo, Italy’s "King of Wines," is a powerful, complex, and age-worthy red made from 100% Nebbiolo, grown in the rolling hills of Piedmont.

Regional History & Terroir: Barolo hails from the Piedmont region in northwestern Italy and has been a prestigious wine since the 19th century, often associated with nobility and royalty. Officially granted DOCG status in 1980, Barolo is produced in a small area near the town of Barolo and surrounding communes. The region's terroir is marked by steep hills, with vineyards situated between 250 and 450 meters above sea level. The soils are primarily limestone and clay, with two distinct types: the younger Tortonian soils (softer wines with more finesse) and the older Helvetian soils (producing more structured, tannic wines). The cool continental climate, with foggy mornings and warm days, is ideal for Nebbiolo, allowing slow, balanced ripening.

Typical Grape Varietals: Barolo is made exclusively from Nebbiolo, a thin-skinned grape variety known for its aromatic complexity, high tannins, and pronounced acidity.

Regional Wine Styles: Barolo is celebrated for its bold structure and intricate flavors, showcasing aromas of roses, violets, cherries, tar, truffles, and earthy undertones. On the palate, the wines are tannic and robust in their youth, with notes of red fruits, leather, licorice, and spice. By law, Barolo must age a minimum of three years (18 months in oak) before release, while Riserva versions require at least five years. Extended aging allows Barolo to develop remarkable complexity, softening its tannins and introducing secondary and tertiary notes of dried fruits, tobacco, and forest floor. The best Barolos can age gracefully for decades.