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!