Read about Barolo
Barolo is a revered vineyard zone in Piedmont in northern Italy. The Nebbiolo grape makes Barolo (and Barbaresco) wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.
A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.
Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo and Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.
Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.
To earn the name Barolo, the wines must undergo at least 38 months' aging prior to commercial release, of which 18 must be spent in barrel (the remainder in bottle). For the added designation of riserva, the total aging time increases to 62 months. As the tannins soften over time, the complexity shows through with hints of earth, truffles and dark chocolate.
Today, some producers are moving towards more "international" styles, with reduced fermentation times (meaning less extraction of color or tannin from the must), and the use of new French barriques in place of the traditional large wooden casks. This has resulted in a fruitier and more accessible style which is approachable at a much earlier stage in its life.
There are various Barolo vineyards which have achieved a sort of informal "cru" status, based on the official, structured model used in Burgundy.