Barolo Chinato

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Vino Barolo

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Barolo is a red DOCG wine produced in Piedmont; it is made 100% from Nebbiolo grapes and it is probably one of the most famous Italian wines!

To protect the authenticity of this expensive wine there are many rules to regulate its production.  First of all the Barolo’s vineyards have to be located on hillsides; the wine needs to age a minimum of 38 months, of which at least 18 months in wood barrels. To call it a Riserva the process need to be longer, minimum 5 years.

Originally the Barolo’s winemakers adopted very strict procedures. The fermenting wine stayed in contact with the grape skins for 3 weeks, and then the wine was aged in wood for years. The result was a wine so rich in tannin that in order to be drinkable it was needed to wait around 10 years.

When the wine started to became very popular many producers decided to cut the fermentation times and introduced few changes in order to produce a fruitier wine more appealing for an international audiences.

The so called “Barolo Wars” started in 1970 between the producers who refused to change their methods and the ones who embraced the new ones.

In 1980 the entire region gained DOCG status. The area is fairly vast so it is possible to find differences between the Barolos produced due to the different soils, expositions and altitudes.

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The Nebbiolo grape is traditionally harvested in October.

Barolo is a rich and full bodied wine, lightly colored with a complex aroma.

Sometimes the old Barolo is used to create an aromatic after-dinner digestif: the Barolo Chinato.

The wine is aromatized with the bark of the cinchona tree and ingredients like vanilla, cinnamon or coriander are added. Every producer has his own special recipe!

Due to the Barolo’s full taste when paired with food it is always better to prefer rich dishes. Meat plates, risotto or heavy pastas are usually the best choices!