BAROLO … top quality from Piedmont
The Nebbiolo grape variety, used for making Barolo, is largely responsible for the quality of this great wine. Indeed, this typical piemontese grape variety is rich in polyphenols, ensuring a full body to the wine, as well as generous acidity which contributes to its incredible longevity.
Furthermore, the Nebbiolo grape is also used for other wines, such as Barbaresco and the wine bearing the same name, Nebbiolo itself.
So, what makes the difference between Barolo and other red wines made with Nebbiolo grapes?
The basics of Barolo
In fact, Barolo is the result of an absolutely unique environment, which the French call “terroir”, and a strictly regulated production process.
The area of production is quite small and comprises 11 municipalities in the Cuneo Province: Barolo, Castiglione Falletto, Serralungad’Alba and parts of the villages of La Morra, Monforte d’Alba, Roddi, Verduno, Cherasco, Diano d’Alba, Novello and Grinzane Cavour.
As for the grape, Nebbiolo is of a late-ripening variety – usually at the end of October- when temperatures begin to lower; therefore, at dawn, mist wraps the vineyards. Incidentally, Nebbiolo recalls the word “nebbia” which means fog in Italian.
Barolo is a DOCG wine, which is the highest level of classification for Italian wines. It must age for at least 3 years (precisely 38 months), of which at least 18 months in wooden casks,before being ready for sale.
The prestige associated with Barolo is also due to its amazing aging potential; indeed,it can be drunk and appreciated for its excellence even after decades in a wine cellar.
According to the regulation, the minimum alcohol by volume for Barolo is 13%, but it is rather frequent to find a Barolo with an alcohol by volume higher than 14%.
What does Barolo pair with particularly?
The best matches for this fine wine consist in typical Piedmont dishes, such as braised beef, fresh pasta with white truffles, risotto especially with mushrooms, game and cheese.