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

  • Cabernet Sauvignon

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

  • Barbera

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

  • 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 ...

  • 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

  • Azienda Agricola Azelia di Luigi Scavino

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

  • Cascina Bruni

    The vine growing and wine producing "Cascina bruni" properties are situated in piedmont, the grea...

  • Conterno Fantino

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

  • Renato Ratti

    Half way up the hill overlooking the main Barolo valley, along the first spurs of the neatly alig...

  • Fratelli Serio and Battista Borgogno

    Horizons divided by towers and castle, breathking landscapes with sinuous hills split into square...

  • Fontanafredda

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

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Barolo on Snooth

  • A good dumpster dive, JD.No idea to decant? Read More

    Forum post in the topic Any Barolo experts here...?


  • Thanks, yeah it crossed my mind...though time was limited either way. Brought the wine to a restaurant, and just figured I'd use the wine glasses as decanters. Went over well so didn't 2nd guess myself. Read More

    Forum post in the topic Any Barolo experts here...?


  • I've seen the Cavallotto label over the years appearing plenty on-line, ... ... Having started exploring Barolo with mainly the Mascarello's and Conterno's, I've slowly been trying other (lesser known) producers, and the experience has proven to be very rewarding, while also easier on the wallet. As an aside, Foxall and I have recently had som... Read More

    Forum post in the topic Any Barolo experts here...?


  • Enjoying this nice Sancerre while visiting the folks here in Michigan this ... ... 1er cru Montagny and a Pira Barolo ('11).This Sancerre is quite nice, plenty of that Sauv Blanc white grapefruit (but not over the top) that is tempered with a touch of honeysuckle. Nice, lively acidity and a fairly long finis Read More

    Forum post in the topic Whatcha drinking tonight?


  • HDH is a good source for older bottles, although I haven't bought anything ... ... of 2011 Attilio Ghisolfi Barolo Bussia for $30 per from WTSO, with shipping delayed till October. The Visette bottling sees barrique, but this doesn't, and I read up on the producer in O'Keefe's book.  (I do recommend it, although she's a little soft on the "mod... Read More

    Forum post in the topic What have you bought lately?


  • I think Flatiron had the Vajra, too, but I went for the Pecchenino.  I ... "of."  LIke Barolo di Barolo:  Barolo from the town of Barolo.  "But" is the town/hamlet Maestra Abbona lives in.  Here's the importer's own words: 'Sori' is Piedmontese dialect for the sunny south face of a hill. 'But' or Butti is the name of the hamlet where Anna Mari... Read More

    Forum post in the topic Whatcha drinking tonight?


  • Claudio's 90 day maceration is just a flat out anomaly.  He's ... ... ... become more like the old Barolo, and even that growers start planting it at much higher altitude closer to the Alps.  We shall see.  Meantime, eat less meat and do what you can to move away from fossil fuels and maybe we'll slow down the accumulation of CO2 enough to mak... Read More

    Forum post in the topic Burgundy - Piedmont Dinner in...


  • Agreed on Riserva, and non-Riserva. I'm not really as interested in the ... ... example of where the Barolo Cru's and vineyards lay, though you also mention the "bowl type" scenario's that have always been highly regarded, such as Cannubi and others I believe. Western and other exposures are being planted, with Novello I believe one of the ne... Read More

    Forum post in the topic Burgundy - Piedmont Dinner in...


  • In Piemonte, esp Barolo DOCG, nebbiolo is "only" grown on south facing sites because it is a late ripener and needs the longest growing season.  The rule of thumb is that it's planted in the spots where the snow melts first. so, since we're in the Northern Hemisphere, that means south facing.  As the market for Barolo has taken off, plantings ha... Read More

    Forum post in the topic Dinner in Oakland, Saturday 7/23


  • JD, my quick take on Cavallotto:  They use rotovinifiers, but are ... ... ... majority is nebbiolo for Barolo.  When we tasted the Barolo wines, the first aroma out of the bottle was "poopy."  It wasn't brett IMO, and it blew off.  Once you got past that, the wines tended to be rounder and less hard than many others, I assume from the rotos.  ... Read More

    Forum post in the topic Dinner in Oakland, Saturday 7/23


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