Barolo is a dry red wine of the highest category (DOCG), which is considered the hallmark of the country. The drink is made in Piedmont from Nebbiolo grapes. Only berries grown in hilly areas exclusively in the indicated appellations are suitable.
Features
Barolo is a rich, full-bodied wine, acidic and tannic. It has a ruby color with a brick-orange tint. The aroma is dominated by notes of rose, resin, chocolate, dried fruits, eucalyptus, leather, licorice, mint, plum, pepper, strawberry, tobacco, white truffle, etc. are also felt. Critics often compare Barolo with the best examples of Pinot Noir. The fortress is usually 13%.
Danilo Drocco, winemaker of Fontanafredda, one of the first producers of Barolo, describes this wine as follows: “Barolo is like a pleasant companion that opens up to you gradually.”
Most Barolo wines are vintages (from one vintage), but blending with wines from other years is allowed. In this case, the volume of additional wine cannot exceed 15% by volume, and this information must be indicated on the label.
Barolo is part of the “Three Great Bs” group. The other two wines in this “category” are Bordeaux and Burgundy.
Also, on the basis of Barolo, some manufacturers produce the original alcoholic drink Barolo Chinato (Barolo Chinato). This is a sweet digestif with added sugar, aromatic herbs, spices, spices and alcohol (the exact composition depends on the brand) – similar to red sweet vermouth. Fortress Kinato is 16.5%.
History
Until recently, it was believed that Barolo was originally a sweet wine (Nebbiolo ripens late, in October, gaining high sugar content, which wine yeast cannot completely process). It seems to have become dry in the middle of the XNUMXth century after the intervention of the French oenologist Louis Oudart, who found a way to completely ferment sugar in must (freshly squeezed unclarified juice).
However, wine critic Kerin O’Keefe has questioned this theory. According to her research, Oudart was a merchant, not an oenologist, and a completely different person is responsible for the appearance of dry wine in Italy – Paolo Francesco Staglieno (Staglieno). It was he who came up with how to ferment the residual sugar, and even issued detailed instructions in 1835. His goal was to create a quality wine suitable for long-term storage and for export even to the most remote countries. It is Staglieno who is considered the author of the classic Barolo production technology, which has become the standard.
The new wine was named in the 1850s in honor of the Marquise de Barolo. The noble lady did a lot for the distribution of regional wine, supported the producers financially and did not forget to put in a good word for them before the authorities.
In 1960, the Barolo production region received the status of DOC, and in 1980 – DOCG. The DOCG category (Denominazione di Origine Controllata e Garantita) means that the variety is controlled not only by origin, but also by the method of production.
Barolo is made only from Nebbiolo grapes, without admixture of other varieties, this wine is aged for at least 38 months, of which at least 18 must be spent in oak barrels. If the aging period is 5 years or more (three of which are spent in barrel), the wine receives the status of aged (Riserva).
The 1970-1980s remained in the history of the drink called “barol wars”. The fact is that initially Nebbiolo berries were harvested unripe, with a high content of tannins, the maceration period took several weeks, and aging in a barrel for several years. The wine turned out to be heavy, almost all fruity notes disappeared, instead of them pronounced tones of dried fruits appeared.
In the second half of the 3th century, lighter, fruitier wines came into fashion, and Barolo producers, following fashion trends, changed the technology: maceration began to last only a few days, fermentation – 10-XNUMX days, the shelf life in barrels decreased, and in bottles, on the contrary , increased. The conflict between the “traditionalists” and the “modernizers” was called the “barol wars”. Today, many Barolo producers occupy an average position, especially since modern technologies allow harvesting later and Nebbiolo has time to ripen.
Region
Barolo is produced in the northern part of the Pimont region called Lange (about seven miles southwest of Alba). The DOCG zone includes 11 communes (otherwise – “cru”), the most famous are: Barolo, La Morra, Castiglione Faletto, Serralunga d’Alba, Monforte d’Alba.
Langhe is divided into two parts: Serralunga Valley and Central Valley. The fundamental difference between the sites lies in the types of soil: in the Serralunga Valley it is more sandy and limestone, in the Central Valley it is clayey. Accordingly, in the first zone, the wine turns out to be more intense and sharp, and in the second – softer, fruitier.
Vineyards with Nebbiolo should be located only in hilly areas, in no case on the plains, while the height above sea level can fluctuate between 170-540 m. Too shady areas will not work, but also excessively sunlit areas.
How to drink Barolo
Despite the high-profile title “wine of kings, king among wines”, received back in the 15th century due to popularity among the highest aristocracy, Barolo appears on the table not only on special occasions. It is often served at barbeque parties, as this red wine pairs well with grilled meats. Other gastronomic pairings include mushroom risotto, hard cheeses, ham and truffles. Serving temperature – 18-XNUMX °C. It is preferable to use voluminous glasses of the Burgundy type.
Known brand: Bruno Giacosa, Enrico Rivetto, Massolino, Paolo Scavio, Bartolo Mascarello, Elio Altare, Colla di Alba, Giacomo Conterno и др.