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

  • Barbera

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

  • 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...

  • Arneis

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

  • Chardonnay

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

  • 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

  • Michele Chiarlo

    Our Philosophy is to produce wines whose characteristics faithfully represent that variety of pro...

  • Brovia

    “In the wonderful hills of Barolo wine, where the landscape begins to take on a different, more a...

  • Costa di Bussia

    Luigi Arnulfo has been one of the first manager of Alba in the oenological field. In 1874 he boug...

  • Cascina Adelaide

    The good luck of living in the Langa obligates us to always give the best of ourselves. The love ...

  • Tantara Winery

    The growing season was moderate to cool with only a couple of hot spells in June. The biggest fac...

  • Cantina Terre Del Barolo

    The wine cellar “Lands of the Barolo“ The “Terre del Barolo“ winery ‘s distinguished range of pro...

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Barolo on Snooth

  • G.D. Vajra Barolo Bricco Della Viole Piedmont 2011

    Snoothrank:

    rich, fruity, savoury, yet complex Read More

    Wine review by Dennis Lim


  • G.D. Vajra Barolo Albe 2012

    Snoothrank:

    started a bit harsh, but with some breathing became more mellowed, fruity and savoury, with fine oaky notes Read More

    Wine review by Dennis Lim


  • G.d. Vajra Barolo Albe 2011

    Snoothrank:

    some oak notes, savoury, but quite heavy Read More

    Wine review by Dennis Lim


  • Swiss PNs also work. I actually like an *aged*, well integrated claret best ... Maybe nebbiolo from north of Barolo. Burgundy is a no-brainer, as indicated by the New Orleans resto's defaul Read More

    Forum post in the topic Need a wine for this birdie


  • Well kept over the past 10 years, I chalked it up to the old Faiveley labels, they don't seem to hold up very well even in the hands of the best collectors. Also possible the wine was stored on racks, and moved several times over the course of its life at Faiveley. One careless removal from a wine rack will do it to an old, thin label. Read More

    Forum post in the topic Burgundy, Barolo Dinner at...


  • I heard the 66' Faiveley was direct from Faiveley's cellar about 10 years ago, and that's when these collectors grabbed it. I imagine the same for the 66' Leroy. They sure tasted like well kept bottles, and I do see offers for old Faiveley and Leroy through the same retailer/importer we all like to buy from, Envoyer, out of Lake Forest, CA. They... Read More

    Forum post in the topic Burgundy, Barolo Dinner at...


  • So where was the Faiveley stored the last 10 years for its label to get like that? Doubtful it looked that way ex-winery.Leaves all turned in Wisconsin, I imagine. Maybe already snow further north? Love that area with the green in the summer.Regarding that 'slight' historical tangent, I had noted when the Coulee was planted, and started ruminati... Read More

    Forum post in the topic Burgundy, Barolo Dinner at...


  • Yes, that was me on the Montecristo...went down much better than the Barolo.Thanks for the info on the '79 Loire white. It was a nice contribution by one of the guys...sounds like an interesting back story there too.I didn't know what to expect out of the two from '66, though I trusted the more experienced crowd I was with more than my own guess... Read More

    Forum post in the topic Burgundy, Barolo Dinner at...


  • Sounds like storage was good for all. Did everyone else provide a few bottles each as you did? Any info about how they've acquired and stored the bottles? Always worrisome when you see labels like the Faively's, but then I've had TBAs, etc. from the Mosel and Rhein with far worse labels that were in great shape after 50 years--they just were sto... Read More

    Forum post in the topic Burgundy, Barolo Dinner at...


  • Great night for sure, JD. Your current focus on Burgundy shines through ... ... ... ;-)  Too bad the barolos hit you with that iodine, though I do understand about palate overload. Was that you on the Montecristo at end-of-night?BTW, that Joly palate cleanser is chenin blanc, not SB--most of Savennieres is planted to CB, even though it's in t... Read More

    Forum post in the topic Burgundy, Barolo Dinner at...


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