We The Italians | Italian wine: Barolo

Italian wine: Barolo

Italian wine: Barolo

  • WTI Magazine #14 Jan 24, 2014
  • 1599

WTI Magazine #14    2014 Jan, 24
Author : Vino OK      Translation by: Alessandra Bitetti

Barolo is appreciated for its culture, its traditions, but above all for its hard work, which allows the creation of an excellent quality product, thanks to which the wine continues to maintain its presence on the market by getting more approvals and achieving resounding success as well as both national and international appreciations.

Barolo is a wine produced in the geographical area of Piedmont: more precisely, it is located in the province of Cuneo, Falletto Castiglione, Serralunga d'Alba and the municipalities of Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, Verduno.

Barolo is a very fine wine, granted with the EU brand "Protected designation of origin" and "Protected and guaranteed designation of origin", better known with the DOC and D.O.C.G acronym. This wine is very popular and well-known and it is constantly appreciated by wine tasters; it never disappointed any consumer. But, as every wine worthy of respect, even Barolo must follow certain rules in order to ensure its quality. First of all, the grapes dose used for its creation is important, having to satisfy a certain amount of employment but also having to ripen to a proper sun exposure.

The grape of the wine from Piedmont, Barolo, is the one produced by the Nebbiolo vineyard. The sub-type Lampia, Michet and Rosé is also authorized.

This vine ripens late, around the end of October. The grapes have a blue color which turn to gray, because of the acini inside the grape. The fruit has a pointed and long shape, full of small berries. Among its sensory peculiarities, Barolo can boast a beautiful garnet-red transparent color, typical of Nebbiolo grapes, with orange glares. The fragrance is complex, with faded roses scents, raspberries and strawberries jam. As time goes by it is enriched by smell of nutmeg, dried mushrooms, black pepper, truffle, licorice, tobacco and leather. But, if the Barolo is produced with the modern standards, it is also possible to perceive balsamic and chocolate aromas.

The taste of the red wine from Piedmont, Barolo – a stark and rugged wine - is highly structured, soft and fruity, with a great tannins component and with a freshness that remains the same for a long time, ensuring to the noble drink a long life. A wine with these characteristics can show nothing but spectacular results, especially if it is matched with delicious and scrumptious food, such as the traditional braised in Barolo, or a pepper steak, or the Bagna Cauda alla finanziera (a typical dish of the Piedmont region), truffle dishes full of elaborate sauces, hare in civet and aged cheeses. The alcoholic strength of Barolo wine is 13%; it should be served between 20 and 22 ° C, and it should be uncorked at least two hours before serving, especially if it is aged.