Barolo Wine

Barolo, a.k.a. “The king of wines, the wine of kings” is perhaps the most prestigious wine produced in Italy, in the Piedmont province. It’s based on the Nebbiolo grape, which is notoriously difficult to grow. In fact, the earliest Barolos (documented as far back as the 13th century) were produced in a sweeter style, with more residual sugar due to the winemakers’ lack of control over the cooler regional temperatures. The fermentation process would halt too early under the frigid conditions, and the lack of proper yeasts would bring up the alcohol and sugar content. But for centuries, everyone seemed to be OK with this. 

The name most likely derives from the Celts, who dwelled in the region in ancient times and referred to it as “bas reul,” low-lying place. In the Medieval age it was called Villa Barogly, and then by 1600, Barrolo or Barollo. Eventually the single “r” and “l” spelling came about, probably to avoid further argument. Speaking Read more »

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Popular wines made in Barolo under $20

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Varietals Produced in Barolo View all

  • Arneis

    The first records of Arneis plantings in Piedmont go back to the 1400s in the Roero area. Today, many call Arneis the...

  • Dolcetto

    History of the grape: The name means “little sweet one” in Italian. Dolcetto, along with Barbera and Nebbiolo is one ...

  • Cabernet Sauvignon

    “King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...

  • Chardonnay

    British wine writer and critic, Jancis Robinson, once noted that throughout the 80’s and 90’s in the United States, C...

  • Barbera

    History of the grape: Barbera is a native to the Piedmont, where it has been growing for centuries, and is now the fo...

  • Nebbiolo

    History of the grape: Two schools of thought exist as to the origins of Nebbiolo (which means “little fog” either for...

Subregions of Barolo

Popular Wineries in Barolo View all

  • Conterno Fantino

    The making of high quality vine begin with the grapes. The work carried out in the vineyard ends ...

  • Luigi Baudana

    Luigi and Fiorina Baudana have been cultivating since 1975 the 4.5 hectares of their ownership v...

  • Paolo Manzone

    Luisella e Gian Paolo are the landly and the landlord who will be glad to receive you to spend a ...

  • Franco Conterno

    The Conterno family, proprietors of the Azienda Agricola Sciulun, have been producing wines of un...

  • Fontanafredda

    Fontanafredda is located in the heart of the Langhe, a world of hills dating backto very ancient ...

  • Azienda Agricola Azelia di Luigi Scavino

    The Scavino family farm is located in the village of Castiglione Falletto, where it was founded...

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Barolo on Snooth

  • DM - Interesting story regarding the Pio Cesare.  I didn't ask our ... ... as I poured the first Barolo, but for some reason that thought didn't last very long.Sunday was a day of celebration - my birthday (a few days early though)!  Having recovered from the excess of Saturday night, we had just a small glass of this 2012 Raats Red Jasper bl... Read More

    Forum post in the topic Weekend Wines


  • Last night we had our neighborhood friends (Debbie & Rick) over for a nice ... ... they brought over a 2009 Barolo (Pio Cesare Winery, Piedmont region of Italy) and as a birthday gift for me, a 2012 St. Francis Zinfandel (Russian River Valley, Bacchi Vineyard) along with a skull cork screw.  We didn't drink my birthday wine, but here's how it ... Read More

    Forum post in the topic Weekend Wines


  • Yeah - asparagus is really hard. You kind of want a white that has some herbal ... ... but so does Barbaresco/Barolo, or Burgundy, N. Rhone wines, etc. If you're going to do sparkling with that, I'd go for something with some real age on it. But first choice wouldn't be sparkling.To answer your question - there's no reason you can't go from s... Read More

    Forum post in the topic Twist on surf and turf and...


  • Why drive?  Fox and I were hammered when we were in Napa (just ... ... max.  Now Amarone and Barolo I can sit on.  I've still got some that I bought eight years ag Read More

    Forum post in the topic Thursday Wine Discussions


  • I can't believe there would be a problem with them, Al.  I can tell ... ... you for opening up a Barolo that is not deep into its second decade of existenc Read More

    Forum post in the topic Weekday Wines


  • My favorite Oddero on the trip was actually a Barbaresco, but I would consider ... great, unadorned traditional Barolo.  Speaking of the trip, I'm definitely going back in 2016, but I'm wondering if I can wait that long.So I bought a bunch of discounted wine recently--zins, PS, a cheap PN (wish me luck, but I have had a lot of overpriced and m... Read More

    Forum post in the topic What have you bought lately?


  • Look what other people have stored for us, so we can have them now in their ... website →Marcarini 1965 Barolo Brunate  |  1 in stock  |  $119.99 Marcarini 1968 Barolo Brunate   |  11 in stock  |  $129.99 Marcarini 1970 Barolo Brunate   |  17 in stock  |  $149.99 Marcarini 1971 Barolo Brunate  |  3 in stock  |  $169.99 Marcarini 1973 Barolo Br... Read More

    Forum post in the topic What have you bought lately?


  • Don't apologize, we live for those posts, GregT.Emark will remember, I ... ... to use any press wine in his Barolo (Giuseppe Mascarello) is a pretty big factor in how it is more delicate and pinot like than Bartolo Mascarello, where Maria Teresa always uses the press wine.  But how much of a difference does it also make that he ferments in som... Read More

    Forum post in the topic All about Oak


  • Mark, I am partly responsible for the confusion because earlier (like, three ... not standardized.  Some Barolo makers use French oak, but Slovenian and Hungarian oak are at least as common.  In general, the source of the wood may not be as important because they aren't looking to get any flavor from it, but they can be very loyal to certain m... Read More

    Forum post in the topic All about Oak


  • I'm kind of glad this one came back to life as I was checking in for the ... the ... won't put their Barolo in new oak, period.  They use the new botte for Barbera for a few years to get the flavor out of it.  They think it adds harsh tannins, etc.  (Generally, they also don't toast very much, either, so you would be getting unpolymerized woo... Read More

    Forum post in the topic All about Oak


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