Barolo Vineyards

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Barolo

Barolo - View
Barolo - View from the vineyardsBarolo - PanoramaBarolo - Nebbiolo Vineyards

The lovely tiny village of Barolo is located in Piedmont in one of the most famous Italian wine areas: the Langhe Region. The town is well known for its numerous vineyards and its incredible production of the finest red wines in the market! Every years wine lovers from all around the world visit the region in order to enjoy its exquisite wines!

The best way to explore Barolo is walking around enjoying its lovely little streets and typical buildings. Gorgeous is the ancient Castello Faletti built during the 10th century. The castle was initially erected in order to protect the village from the attacks and sacks during the barbarian invasions period. Unfortunately today is only possible to see a part of the original building; during the 16th century in fact the castle was heavily damaged and later rebuilt. It is located right in the centre of Barolo and offers to its visitors many attractions like a museum and an enoteca.

Things to see

Visiting the museum it is possible to discover the history of the village and its surroundings, while the enoteca has a huge collection of local wines. Few can resist the opportunity of tasting some of the best Italian red wines!

A visit to Barolo wouldn’t be complete without a wine tasting in one of the many vineyards located just outside the village.

Vino Barolo

Vino Barolo - Glass of Barolo
Vino Barolo - View from the Barolo Wine MuseumVino Barolo - BarrelsVino Barolo - Barolo and Decanter

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!