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Barolo ( , , ; pms, bareul ) is a red (DOCG) wine produced in the northern Italian region of Piedmont. It is made from the nebbiolo grape and is often described as one of Italy's greatest wines. The zone of production extends into the communes of Barolo, Castiglione Falletto,
Serralunga d'Alba Serralunga d'Alba is a ''comune'' (municipality) in the Province of Cuneo in the Italian region Piedmont, located about southeast of Turin and about northeast of Cuneo. Serralunga d'Alba borders the following municipalities: Alba, Castiglione Fa ...
and parts of the communes of Cherasco,
Diano d'Alba Diano d'Alba is a ''comune'' (municipality) in the Province of Cuneo in the Italian region Piedmont, located about southeast of Turin and about northeast of Cuneo. Diano d'Alba borders the following municipalities: Alba, Benevello, Grinzane ...
,
Grinzane Cavour Grinzane Cavour is a ''comune'' (municipality) in the Province of Cuneo in the Italian region Piedmont, located about southeast of Turin and about northeast of Cuneo. Grinzane Cavour borders the municipalities of Alba and Diano d'Alba. Original ...
, La Morra, Monforte d'Alba,
Novello Novello may refer to: Places * Novello, Piedmont, a ''comune'' in the Province of Cuneo, Italy * Novello Theatre, a theatre in the City of Westminster, London, England People Given name * Clara Novello Davies (1861–1943), Welsh singer, named af ...
, Roddi,
Verduno Verduno is a ''comune'' (municipality) in the Province of Cuneo in the Italian region Piedmont, located about southeast of Turin and about northeast of Cuneo. As of 31 December 2004, it had a population of 523 and an area of .All demographics an ...
, all in the province of Cuneo, south-west of Alba. Although production codes have always stipulated that vineyards must be located on hillsides, the most recent revision of the production code released in 2010 goes further, categorically excluding valley floors, humid and flat areas, areas without sufficient sunlight, and areas with full-on northern exposures.K. O'Keefe ''Barolo and Barbaresco: the King and Queen of Italian Wine'' California University Press 2014 Barolo is often described as having the aromas of tar and roses, and the wines are noted for their ability to
age Age or AGE may refer to: Time and its effects * Age, the amount of time someone or something has been alive or has existed ** East Asian age reckoning, an Asian system of marking age starting at 1 * Ageing or aging, the process of becoming older ...
and usually take on a rust red tinge as they mature. Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood. When subjected to aging of at least five years before release, the wine can be labeled as '' Riserva''.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 63-65 Oxford University Press 2006 In the past, Barolo wines tended to be rich in tannin. It can take more than 10 years for the wine to soften and become ready for drinking.
Fermenting wine The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed ...
sits on the grape skins for at least three weeks, extracting huge amounts of tannins and is then aged in large, wooden casks for years. In order to appeal to more modern international tastes, those that prefer fruitier, earlier-drinking wine styles, several producers began to cut fermentation times to a maximum of ten days and age the wine in new French oak barriques (small barrels). "Traditionalists" have argued that the wines produced in this way are not recognizable as Barolo and taste more of new oak than of wine. The controversies between traditionalists and modernists have been called the "Barolo wars".


History

Until recently it was believed that up to the mid-19th century, Barolo was a sweet wine.H. Johnson ''Vintage: The Story of Wine'' pg 419 Simon and Schuster 1989 This was attributed to the fact that the nebbiolo grape ripens late in October meant that temperatures would be steadily dropping by
harvest Harvesting is the process of gathering a ripe crop from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper. On smaller farms with minimal mechanization, harvesting is the most labor-i ...
. By November and December, temperatures in the Piedmont region would be cold enough to halt fermentation, leaving a significant amount of
residual sugar The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Sugars and alcohol enhance a wine's sweetness, whil ...
left in the wine. Another popular credence was that in the mid-19th century, Camillo Benso, Conte di Cavour, the mayor of Grinzane Cavour invited the French
enologist Oenology (also enology; ) is the science and study of wine and winemaking. Oenology is distinct from viticulture, which is the science of the growing, cultivation, and harvesting of grapes. The English word oenology derives from the Greek word ' ...
Louis Oudart Louis may refer to: * Louis (coin) * Louis (given name), origin and several individuals with this name * Louis (surname) * Louis (singer), Serbian singer * HMS ''Louis'', two ships of the Royal Navy See also Derived or associated terms * Lewis (d ...
to the Barolo region to improve the winemaking techniques of the local producers. Using techniques focusing on improving the hygiene of the cellar, Oudart was able to ferment the nebbiolo
must Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of t ...
completely
dry Dry or dryness most often refers to: * Lack of rainfall, which may refer to ** Arid regions ** Drought * Dry or dry area, relating to legal prohibition of selling, serving, or imbibing alcoholic beverages * Dry humor, deadpan * Dryness (medica ...
, making the first modern Barolo. This new, "dry" red wine soon became a favourite among the nobility of Turin and the ruling
House of Savoy The House of Savoy ( it, Casa Savoia) was a royal dynasty that was established in 1003 in the historical Savoy region. Through gradual expansion, the family grew in power from ruling a small Alpine county north-west of Italy to absolute rule of ...
, giving rise to the popular description of Barolo as "the wine of kings, the king of wines". The idea that Barolo was once a sweet wine and that it took a French oenologist to turn it into a dry wine has been recently challenged, based on new research, by Kerin O'Keefe. According to this revision of Barolo's history,
Paolo Francesco Staglieno Paolo is both a given name and a surname, the Italian form of the name Paul. Notable people with the name include: People with the given name Paolo Art *Paolo Alboni (1671–1734), Italian painter *Paolo Abbate (1884–1973), Italian-American ...
was responsible for the modern dry version. He was the author of a winemaking manual, ''Istruzione intorno al miglior metodo di fare e conservare i vini in Piemonte'', published in 1835. It was Staglieno who was called upon by Camillo Benso, Conte di Cavour, who appointed him to the position of
oenologist Oenology (also enology; ) is the science and study of wine and winemaking. Oenology is distinct from viticulture, which is the science of the growing, cultivation, and harvesting of grapes. The English word oenology derives from the Greek word ' ...
at his Grinzane estate between 1836 and 1841. Staglieno's task was to produce quality wines geared towards ageing and stable enough to be exported. Staglieno fermented the wines dry, something that at the time was referred to as "the Staglieno method". Oudart was a grape and wine merchant, not an oenologist, who in the early 1800s moved to Genoa and set up a winery, Maison Oudard et Bruché. By the time Oudart turned up in Alba, King Carlo Alberto and Cavour were already following Staglieno's guidelines and both were producing dry wines. This revised version of the history of Barolo was positively accepted by other experts. By the mid-20th century, wine production in the Barolo zone was dominated by large '' negociants'' who purchased grapes and wines from across the zone and blended them into a house style. In the 1960s, individual proprietors began estate bottling and producing
single vineyard A vineyard designated wine is a wine produced from the product of a single vineyard with that vineyard's name appearing on the wine label. Throughout the history of winemaking and viticulture, the differences in quality between one plot of land ...
wines from their holdings. By the 1980s, a wide range of single-vineyard bottlings was available, which led to a discussion among the region's producers about the prospect of developing a Cru
classification Classification is a process related to categorization, the process in which ideas and objects are recognized, differentiated and understood. Classification is the grouping of related facts into classes. It may also refer to: Business, organizat ...
for the area's vineyards. The cataloguing of Barolo's vineyards has a long history dating back to the work of
Lorenzo Fantini Lorenzo may refer to: People * Lorenzo (name) Places Peru * San Lorenzo Island (Peru), sometimes referred to as the island of Lorenzo United States * Lorenzo, Illinois * Lorenzo, Texas * San Lorenzo, California, formerly Lorenzo * Lorenzo ...
in the late 19th century and
Renato Ratti Renatus is a first name of Latin origin which means "born again" (natus = born). In Italian, Portuguese and Spanish it exists in masculine and feminine forms: Renato and Renata. In French they have been translated to René and Renée. Renata ...
and
Luigi Veronelli Luigi Veronelli (2 February 1926 in Milan – 29 November 2004 in Bergamo) was an Italian gastronome, wine critic and intellectual. Career In 1990, Luigi Veronelli founded the Veronelli publishing house with "the specific objective of tho ...
in the late 20th century, but as of 2009 there is still no official classification within the region. However, in 1980 the region as a whole was elevated to
DOCG The following four classifications of wine constitute the Italian system of labelling and legally protecting Italian wine: * ''Denominazione di origine'' (DO, rarely used; ; English: “designation of origin”), * ''Indicazione geografica tipi ...
status. Along with
Barbaresco Barbaresco is an Italian wine made with the Nebbiolo grape. Barbaresco is produced in the Piedmont region in an area of the Langhe immediately to the east of Alba and specifically in the ''comune''s of Barbaresco, Treiso and Neive plus that area ...
and
Brunello di Montalcino Brunello di Montalcino is a red DOCG Italian wine produced in the vineyards surrounding the town of Montalcino, in the province of Siena, located about 80 km south of Florence in the Tuscany wine region. Brunello, a diminutive of Bruno (" ...
, Barolo was one of the first Italian wine regions to attain this designation.


The Barolo wars

In the 1970s and 1980s, trends in the worldwide market favoured fruitier, less tannic wines that could be consumed at a younger age. A group of Barolo producers, led by the house of
Ceretto Ceretto may refer to: * Ceretto Lomellina Ceretto Lomellina is a ''comune'' (municipality) in the Province of Pavia in the Italian region Lombardy, located about 45 km southwest of Milan and about 40 km west of Pavia. As of 31 December 2 ...
,
Paolo Cordero di Montezemolo Paolo is both a given name and a surname, the Italian form of the name Paul. Notable people with the name include: People with the given name Paolo Art * Paolo Alboni (1671–1734), Italian painter *Paolo Abbate (1884–1973), Italian-American ...
,
Elio Altare Elio is an Italian male given name. Origin A name of dual origin, Elio is primarily a revival of it, Elio, label=none (Helios), the Greek god of the Sun. it, Elio, label=none derives, through the Latin ''Helius'', from the Ancient Greek ...
, and Renato Ratti, started making more modern, international styles of Barolos by using shorter periods for maceration (days as opposed to weeks) and fermentation (usually 4872 hours or at most 810 days), less time ageing in new small oak barrels and an extended period of bottle ageing prior to release.A. Domine (ed) ''Wine'' pg 360-361 Ullmann Publishing 2008 By using modern technology, including specialized tanks that allow the wine to be pumped out from underneath the cap of skins and then pumped over, they found ways to maximize colour extraction and minimize harsh tannins.K. MacNeil ''The Wine Bible'' pg 327-330 Workman Publishing 2001 Prior to this "modernist" movement, nebbiolo was often harvested slightly unripe and at high yields, which left the grapes with harsh green tannins that had not had time to fully polymerize. To maximize colour extraction, producers subjected the wine to extended periods of maceration, taking up to several weeks, and then several years ageing in large oak casks to soften the wine. Through the long slow process of oxidation, the perception of tannins lessened (such as occurs when
decanting wine A decanter is a vessel that is used to hold the decantation of a liquid (such as wine) which may contain sediment. Decanters, which have a varied shape and design, have been traditionally made from glass or crystal. Their volume is usually equ ...
), but the fruit would also fade and become oxidized. The decline in fruit would no longer be able to balance the remaining harsh tannins, leaving a bitter, astringent wine with withered fruit. To counter this change, some producers would blend in other grape varieties such as
Arneis Arneis is a white Italian wine grape variety originating from Piedmont, Italy. It is most commonly found in the hills of the Roero, northwest of Alba, where it is part of the white ''Denominazione di Origine Controllata e Garantita'' (DOCG) win ...
and Barbera to add colour, fruit or softness to the wine. Advances in viticulture have helped to bridge the gap between modern and traditional producers. Better canopy management and yield control have led to riper grapes being harvested earlier with more developed tannins in the grape skins. , winemaking for both traditionalist and modernist Barolo producers includes strict hygiene controls and the use of some modern winemaking equipment such as temperature-control fermentation vessels. Rather than fall into one hardline camp or the other, many producers take a middle-ground approach that utilizes some modernist techniques along with traditional winemaking. In general, the traditional approach to nebbiolo involves long maceration periods of 20 to 30 days and the use of older large ''botti''-size barrels. The modern approach to nebbiolo utilizes shorter maceration periods of 7 to 10 days and cooler fermentation temperatures between that preserve fruit flavours and aromas. Towards the end of the fermentation period, winemakers often heat the cellars to encourage the start of malolactic fermentation, which softens some of nebbiolo's harsh acidity. Modern winemakers tend to favour smaller barrels of new oak that need only a couple of years to soften the tannic grip of the wines. While new oak imparts notes of vanilla, it has the potential to cover up the characteristic rose notes of nebbiolo.


Climate and geography

The Barolo zone is located southwest of the
Barbaresco Barbaresco is an Italian wine made with the Nebbiolo grape. Barbaresco is produced in the Piedmont region in an area of the Langhe immediately to the east of Alba and specifically in the ''comune''s of Barbaresco, Treiso and Neive plus that area ...
zone with only the vineyards of
Diano d'Alba Diano d'Alba is a ''comune'' (municipality) in the Province of Cuneo in the Italian region Piedmont, located about southeast of Turin and about northeast of Cuneo. Diano d'Alba borders the following municipalities: Alba, Benevello, Grinzane ...
planted with Dolcetto between the two nebbiolo strongholds. Compared to the Barbaresco zone, the Barolo zone is cooler and located on higher elevations, rising nearly above Barbaresco. The
harvest Harvesting is the process of gathering a ripe crop from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper. On smaller farms with minimal mechanization, harvesting is the most labor-i ...
of the late-ripening nebbiolo grape usually takes place in early to mid-October though some producers are experimenting with viticultural techniques that allow for an earlier harvest in late September. At harvest time, rains and downy mildew are two of the main hazards to worry about, along with early spring
hail Hail is a form of solid precipitation. It is distinct from ice pellets (American English "sleet"), though the two are often confused. It consists of balls or irregular lumps of ice, each of which is called a hailstone. Ice pellets generally fal ...
damage earlier in the
growing season A season is a division of the year marked by changes in weather, ecology, and the amount of daylight. The growing season is that portion of the year in which local conditions (i.e. rainfall, temperature, daylight) permit normal plant growth. Whil ...
. Like most of south-central and southeastern Piedmont, the zone experiences a
continental climate Continental climates often have a significant annual variation in temperature (warm summers and cold winters). They tend to occur in the middle latitudes (40 to 55 north), within large landmasses where prevailing winds blow overland bringing som ...
tempered by the Tanaro river and its tributaries - the Tallòria dell'Annunziata and Tallòria di Castiglione - that split the region into three main zones. To the west of the Tallòria dell'Annunziata is the commune of Barolo and La Morra. To the east of the Tallòria di Castiglione is the commune of Serralunga d'Alba located on one of the highest hilltops in the Barolo zone. Separated by a narrow valley to the west is the commune Monforte d'Alba located in the Monforte hills. Further upstream north, located in the v-shape spur between the two tributaries is the commune of Castiglione Falletto.H. Johnson & J. Robinson ''The World Atlas of Wine'' pg 162-163 Mitchell Beazley Publishing 2005 Located among the
Langhe The Langhe (; ''Langa'' is from old dialect Mons Langa et Bassa Langa) is a hilly area to the south and east of the river Tanaro in the province of Cuneo and in the province of Asti in Piedmont, northern Italy. It is famous for its wines, chees ...
hills, the Barolo zone is a collection of different mesoclimate,
soil type A soil type is a taxonomic unit in soil science. All soils that share a certain set of well-defined properties form a distinctive soil type. Soil type is a technical term of soil classification, the science that deals with the systematic categoriz ...
s, altitudes and expositions that can have a pronounced effect on the development of the nebbiolo grape and the resulting Barolo wine. Within the Barolo zone there are two major soil types separated by the Alba-Barolo road. Within the communes of Serralunga d'Alba and Monforte d'Alba is a compact, sandstone-based soil dating from the
Helvetian Helvetia () is the female national personification of Switzerland, officially ''Confoederatio Helvetica,'' the Swiss Confederation. The allegory is typically pictured in a flowing gown, with a spear and a shield emblazoned with the Swiss flag ...
epoch. In the Barolo and La Morra zone, the soils are similar to those found in the Barbaresco zone, dating from the Tortonian period, being composed of calcareous marl that is more compact and fertile. Throughout the Barolo zone there are clay deposits and soil with enough alkalinity to tame nebbiolo's naturally high acidity.M. Ewing-Mulligan & E. McCarthy ''Italian Wines for Dummies'' pg 42-46 Hungry Minds 2001 In Jan 2007
Filippo Bartolotta Filippo is an Italian male given name, which is the equivalent of the English name Philip, from the Greek ''Philippos'', meaning "amante dei cavalli".''Behind the Name''"Given Name Philip" Retrieved on 23 January 2016. The female variant is Filip ...
indicated how a vertical tasting of Barolo, from 1985 to the present "showcased Barolo's longevity, intense aromatics, freshness, silk-and-cashmere tannins and also highlighted the considerable contrast between production zones".F. Bartolotta ''Langhe Lasting'' pg 42-48, Decanter 2007 Being dependent on a grape that is slow to ripen, global warming has had a beneficial influence on the Barolo zone. Theoretically, the increased temperatures of summer followed by mild autumns that promote misty
fog Fog is a visible aerosol consisting of tiny water droplets or ice crystals suspended in the air at or near the Earth's surface. Reprint from Fog can be considered a type of low-lying cloud usually resembling stratus, and is heavily influ ...
that keeps the grapes from burning has helped to increase
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
levels and led to riper
phenolic compounds In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of one or more hydroxyl groups (— O H) bonded directly to an aromatic hydrocarbon group. The simplest is phenol, . Phenolic compounds are c ...
such as tannins. To empirically link this to anthropogenic global warming is speculative. More likely, better vineyard management and winemaking techniques have contributed to a string of successful vintages for Barolo in the last 20 years.


Wine region

The present-day Barolo zone is located a little over southwest of Alba. While it is nearly 3 times the size of the nearby Barbaresco zone, it is still relatively small and is only wide at its widest point. In 1896, the Italian Ministry of Agriculture demarcated the Barolo production zone to include the communes of Barolo, La Morra, Castiglione Falletto, Serralunga d'Alba and the northern half of Monforte d'Alba. In 1909, the Agricultural Commission of Alba added the commune of Grinzane Cavour and parts of Novello and Verduno to the zone. When the region was designated as a '' Denominazione di origine controllata'' (DOC) in 1966, parts of Cherasco, Diano d'Alba and Roddi were included with this delimitation of the Barolo zone staying unchanged through the zones promotion to DOCG in 1980. Despite these additions, over 87% of Barolo is produced in the original five communes of Barolo, La Morra, Castiglione Falletto, Serralunga d'Alba and Monforte d'Alba with Barolo and Castiglione Falletto considered the "heart" or unofficial " classico" areas of the zone. In addition to restrictions on yield and alcohol levels, to be labelled DOCG, a Barolo must be aged at least three years (a minimum of 38 months from November 1 the year of harvest), of which a minimum 18 months in wooden barrels. For wines labelled Barolo ''Riserva'', five years of total ageing is required (a minimum of 62 months from November 1 the year of harvest), again with a minimum of 18 months in barrel. The Barolo zone can be broadly divided into two valleys. The Serralunga Valley to the east includes the communes of Castiglione Falletto, Monforte d'Alba and Serralunga d'Alba. Planted with soils higher in sand, limestone, iron, phosphorus and potassium, the wines of Serralunga Valley tend to be austere and powerful and require significant ageing (at least 12–15 years) to develop. The Central Valley to the west includes the communes of Barolo and La Morra with soils higher in clay, manganese and
magnesium oxide Magnesium oxide ( Mg O), or magnesia, is a white hygroscopic solid mineral that occurs naturally as periclase and is a source of magnesium (see also oxide). It has an empirical formula of MgO and consists of a lattice of Mg2+ ions and O2− ions ...
. This region tends to produce wines with more perfumed aromas and velvety textures. These wines tend to be less tannic and full-bodied than those from the Serralunga Valley and can require less ageing (8 to 10 years). The most widely planted and productive region of the Barolo zone is La Morra, which is responsible for nearly a third of all wine labelled as Barolo and produces twice as much wine as the next leading zone of Serralunga d'Alba.


The "crus" of Barolo

Since the late 19th century, efforts have been made to identify which vineyards in the Barolo zones produce the highest quality wine. Inspired by the prestige and high prices charged for Grand cru bottlings of Burgundy wine, Barolo producers began separating their holdings into individual vineyard lots and labelling the wines with these single-vineyard designations. The practice became so extensive that some producers were doing single-vineyard bottlings and charging high prices on all their holdings, regardless of whether the particular vineyard quality merited such a practice. Led by prominent wine critic
Luigi Veronelli Luigi Veronelli (2 February 1926 in Milan – 29 November 2004 in Bergamo) was an Italian gastronome, wine critic and intellectual. Career In 1990, Luigi Veronelli founded the Veronelli publishing house with "the specific objective of tho ...
, there was a push to have the vineyards of Barolo classified according to the quality of their produce. Winemaker Renato Ratti conducted an extensive study of the soils, geography and produce of vineyards throughout the area and mapped out individual plots based on their quality potential. The "Ratti Map" is still widely used by producers and negociants today. While there is no official designation of cru vineyard in the Barolo zone, both oral tradition and the history of high prices paid by negociants have elevated some vineyards to "cru" status in Barolo. In the commune of Barolo, the ''Cannubi'' and ''Sarmassa'' are considered "cru" class as well as the ''Brunate'' vineyard shared with the commune of La Morra. Also in La Morra is the highly esteemed ''Cerequio'' and ''Rocche'' vineyards. In Castiglione Falletto is the ''Monprivato'' and ''Villero'' vineyards. The commune of Serralunga d'Alba is home to the esteemed vineyards of ''Lazzarito'' and ''Vigna Rionda'' while the commune of Monforte d'Alba is home to the ''Bussia, Ginestra'' and ''Santo Stefano di Perno'' vineyards. Below is a list of some the traditional "crus" of Barolo (divided by commune): In 2010 the Barolo Consorzio introduced the ''Menzioni Geografiche Aggiuntive'' (additional geographic mentions) also known as ''MGA'' or ''subzones'', after the Barbaresco Consorzio introduced them in 2007. 181 MGA were officially delimited, of which 170 were vineyard areas and 11 were village designations. Following the introductions of MGA for Barolo (and Barbaresco) the term Vigna (Italian for vineyard) can be used on labels after its respective MGA and only if the vineyard is within one of the approved official geographic mentions.


Grape and wines

Barolo wine is produced from the nebbiolo grape variety with the Lampia, Michet and Rosé clones authorized. The clusters are dark blue and greyish with the abundant wax that dresses the grapes. Their form is lengthened and pyramidal, with small, spherical grapes and substantial peel. The leaves are of average size with three or five nevertheless voluptuous lobes. Compared to the annual growth cycle of other Piedmontese grape varieties, nebbiolo is one of the first varieties to bud and later varieties to ripen with
harvest Harvesting is the process of gathering a ripe crop from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper. On smaller farms with minimal mechanization, harvesting is the most labor-i ...
taking place in mid to late October. In some vintages, other Piedmontese producers are able to pick and complete fermentation of their Barbera and Dolcetto plantings before Barolo producers have even begun their harvest.Oz Clarke ''Encyclopedia of Grapes'' pg 155-162 Harcourt Books 2001 According to DOCG regulations, Barolos are to be composed of 100% nebbiolo. Historically producers would blend other grapes such as Barbera and today there is speculation that modern Barolo producers may be blending in Barbera,
Cabernet Sauvignon Cabernet Sauvignon () is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Australia and British Columbia, Canada to Lebanon' ...
,
Merlot Merlot is a dark blue–colored wine grape variety, that is used as both a blending grape and for varietal wines. The name ''Merlot'' is thought to be a diminutive of ''merle'', the French name for the blackbird, probably a reference to the ...
and
Syrah Syrah (), also known as Shiraz, is a dark-skinned grape variety grown throughout the world and used primarily to produce red wine. In 1999, Syrah was found to be the offspring of two obscure grapes from southeastern France, Dureza and Mondeuse B ...
but there has been no conclusive proof of this practice. In the 1990s producers in the Barolo zone petitioned that the required nebbiolo content be lowered from 100% to 90% but this petition was eventually defeated. Barolos tend to be rich, deeply concentrated full bodied wines with pronounced tannins and acidity. The wines are almost always lightly colored varying from ruby to garnet in their youth to more
brick A brick is a type of block used to build walls, pavements and other elements in masonry construction. Properly, the term ''brick'' denotes a block composed of dried clay, but is now also used informally to denote other chemically cured cons ...
and orange hues as they age. Like
Pinot noir Pinot Noir () is a red-wine grape variety of the species ''Vitis vinifera''. The name may also refer to wines created predominantly from pinot noir grapes. The name is derived from the French language, French words for ''pine'' and ''black.' ...
, Barolos are never
opaque Opacity or opaque may refer to: * Impediments to (especially, visible) light: ** Opacities, absorption coefficients ** Opacity (optics), property or degree of blocking the transmission of light * Metaphors derived from literal optics: ** In lingui ...
. Barolos have the potential for a wide range of complex and exotic aromas with tar and roses being common notes. Other aromas associated with Barolos include
camphor Camphor () is a waxy, colorless solid with a strong aroma. It is classified as a terpenoid and a cyclic ketone. It is found in the wood of the camphor laurel ('' Cinnamomum camphora''), a large evergreen tree found in East Asia; and in the k ...
, chocolate, dried fruit, damsons, eucalyptus, leather, licorice, mint,
mulberries ''Morus'', a genus of flowering plants in the family Moraceae, consists of diverse species of deciduous trees commonly known as mulberries, growing wild and under cultivation in many temperate world regions. Generally, the genus has 64 identif ...
,
plum A plum is a fruit of some species in ''Prunus'' subg. ''Prunus'.'' Dried plums are called prunes. History Plums may have been one of the first fruits domesticated by humans. Three of the most abundantly cultivated species are not found i ...
, spice,
strawberries The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...
, tobacco,
white truffles A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including ''Geopora'', ''Peziz ...
as well as dried and fresh
herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...
s. The tannins of the wine add texture and serve to balance Barolo's moderate to high alcohol levels (Minimum 13% but most often above 15% ABV). Excessive extraction from prolonged maceration periods and oak aging can give the wines an over-extracted bitterness. Within the different communes of the Barolo zone, stylistic differences emerge due to differences in
soil type A soil type is a taxonomic unit in soil science. All soils that share a certain set of well-defined properties form a distinctive soil type. Soil type is a technical term of soil classification, the science that deals with the systematic categoriz ...
. The calcareous marl soils of Barolo and La Morra are relatively fertile and tend to produce softer, more aromatic and fruity wines that age relatively sooner than Barolos from other parts of the zone. The less fertile, sandstone soils of the Monforte d'Alba and Serralunga d'Alba commune produce more intense, structured wines that need more time to mature. Castiglione Falletto is located on a spur between the two valleys with overlapping soil types. This region tends to produce wines with the elegance and aromatics of the Barolo commune and the structure of wines from Serralunga d'Alba.


Barolo Chinato

In the Piedmont region, old Barolo wine is used to make an after-dinner digestif known as Barolo Chinato. The
bark Bark may refer to: * Bark (botany), an outer layer of a woody plant such as a tree or stick * Bark (sound), a vocalization of some animals (which is commonly the dog) Places * Bark, Germany * Bark, Warmian-Masurian Voivodeship, Poland Arts, ...
from the South American
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tree is
steeped Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour a ...
in Barolo and then flavoured with a variety of ingredients, depending on the producer's unique recipe. Some common ingredients of Barolo Chinato include
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
,
coriander Coriander (;
,
iris flower ''Iris'' is a flowering plant genus of 310 accepted species with showy flowers. As well as being the scientific name, ''iris'' is also widely used as a common name for all ''Iris'' species, as well as some belonging to other closely related gen ...
s, mint and vanilla. The resulting beverage is very aromatic and smooth.


Production

A string of favourable vintages in the late 1990s led to an increase of price for Barolos and, in turn, led to increased plantings. Between 1990 and 2004 there was a 47% increase in nebbiolo plantings in the Barolo zone with under vine. The production subsequently increased from 7 million bottles in the mid-1990s to 10.25 million bottles in the mid-2000s. In the rush to increase plantings some of the less ideal sites previously used by Barbera and Dolcetto were gobbled up. It remains to be seen if these sites will be able to adequately ripen nebbiolo enough to produce quality Barolo that justifies the high price of the wine. Some experts are predicting a market correction similar to what was seen in the 1980s when a backlog of vintages caused prices to stabilize.


Food pairing

A big, powerful,
tannic Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' (from Anglo-Norman ''tanne ...
wine, Barolo needs to be matched with foods of similar weight. Paired with light dishes low in protein, such as steamed vegetables, a Barolo will overwhelm the food; its tannins will react with the proteins on the tongue and sides of the mouth, accentuating the bitterness and drying the palate.E. Goldstein ''Perfect Pairings'' pg 18–19 University of California Press 2006 In Piedmont, the wines are often paired with meat dishes, heavy pastas and rich risotti; the tannins bind to the food proteins and come across as softer.


See also

*
Barbaresco Barbaresco is an Italian wine made with the Nebbiolo grape. Barbaresco is produced in the Piedmont region in an area of the Langhe immediately to the east of Alba and specifically in the ''comune''s of Barbaresco, Treiso and Neive plus that area ...


References


Further reading

* Michael Garner and Paul Merritt. ''Barolo: Tar and Roses: A Study of the Wines of Alba''. . * Nicolas Belfrage. ''Barolo to Valpolicella: The Wines of Northern Italy''. . * Kerin O'Keefe. ''Barolo and Barbaresco. The King and Queen of Italian Wine'', University of California Press. . * Alessandro Masnaghetti. ''Barolo: Menzioni Geografiche Aggiuntive''. Enogea. .


External links


Consorzio Tutela Barolo Barbaresco Alba Langhe E Roero
*   regione.piemonte.it
Vintage Chart
for Barolo till 2006 vintage

documentary on the controversy between Modern and Traditional Barolo {{Authority control Italian DOCG Province of Cuneo Wines of Piedmont Vineyard Landscape of Piedmont: Langhe-Roero and Monferrato