Barolo Wines

The famous red wines of Barolo can only be produced in specific regions of Piedmont in northern Italy from the indigenous Nebbiolo grape variety. This thin-skinned variety typically produces powerful full-bodied red wines with plenty of tannins, bright acidity, and a fairly light brick-red hue. Typical flavours and aromas include red cherries, rose petals, tar, and aromatic dried herbs.

How Barolo Is Made

Barolo wines can only be made in 11 communes in Piedmont's Langhe region, of which the most prestigious are Barolo, La Morra, Castiglione Falletto, Serralunga d'Alba, and Monforte d'Alba. Nebbiolo is usually one of the first varieties to undergo bubreak and needs a long growing season to fully ripen so the harvest usually takes place in late October. All Barolo wines must be aged for 18 months in wooden barrels, with a mandatory total ageing period of at least 38 months.

Barolo Food Pairings

Barolo wines are powerful, intense, and can be especially tannic in their youth. If you're drinking a young Barolo, it's a good idea to pair it with robust dishes like rich game stews, beef brisket, venison, or aged hard cheeses. The earthy and aromatic character of Barolo also appeals to mushroom and truffle-based dishes.