Barolo

History and Significance

Another rich Italian wine, Barolo flourishes in the Piedmont region of Italy in the Langhe Zones. Known as the “wine of kings” and a Denominazione di Origine Controllata e Garantita wine since 1980, Italian Barolo has strict regulations about aging time in the bottle and in oak (at least four years in oak) and about it being made of 100% Nebbiolo grapes.  Though made from Nebbiolo grapes, what makes Barolo wine depends on what region the Nebbiolo grapes grow.  Barolo is not its own type of grape, just a type of wine. To correspond with the DOCG regulations, Barolo must be made of 100% Nebbiolo grapes, though non-DOCG, and thus not 100% Nebbiolo, Barolos can be made. Barolo is overwhelmingly grown in Italy, with few plantings outside of the country.  The best Barolo wine is supposedly from Falletto (a part of the Province of Cuneo in Piedmont) due to its combination of clay and sand soils. Barolo can grow in these two types of soil, but produces very different wines depending on which. Barolo grown in sand soil with limestone and iron needs a long aging period upwards of twelve years. Clay soil on the other hand produces wine with a softer consistency and heavier, fruitier aromas needing only eight to ten years of aging as the clay soil softens Barolo’s acidity.  Barolo grows well in high altitudes with hilly landscapes and warmth. Argentina, with its sandy and clay soils and high altitudes creates a perfect setting for cultivating the Barolo grape, though at this time a nominal amount are cultivated.

The Barolo Wars

Until recently, many wineries were forced to harvest and produce wine from unripe Barolo grapes in order to meet company deadlines. A newly discovered technique now is that some wineries ferment Barolo for only ten days (when traditionally it was twenty days) and thus do not have to age the wine for as long because tannins do not fully develop and the wine’s flavor is fruitier. Some wine experts believe this new technique produces good wine, while others disagree, arguing that Barolo wine was better before mass marketing made it change its fundamental and traditional properties.  This quarrel created the “Barolo Wars.” Today, some wineries compromise the two techniques, fermenting the grapes for twenty days but with controlled temperatures.  Many other grapes, for example the Spanish Tempranillo and Grenache grapes, are at the center of disagreements over old versus new production techniques, as many wineries clash over what technique creates the best, classic wine.

Typicity

An orangey brick color when aged, Barolo’s aroma consistently has tar and rose notes. Some Barolos have mulberries, damsons, spices, eucalyptus, and chocolate smells. A rich, full bodied wine, Barolo has good tannin and acidity. To balance its richness, Barolo tastes best with red meats or cheese-laden pastas. Barolo is best when aged with second use oak, as new oak and can mask the original rose-like taste with vanilla flavors. 

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