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

  • 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...


  • Kudos for being on top of the notes. In a big line-up I normally check out. Truly a memorable evening JD, thanks for sharing! Read More

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


  • Glad you enjoyed gents, it was all really over the top. I suppose there is some head room there for even better wines down the road in life, but the food and set up was about as good as it gets. Al, for you and anyone scoring at home, I'd probably put most of the Burgundies between 93 - 96 points. With the Faiveley Beze tops, Jadot Musigny 2nd, ... Read More

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


  • CONGRATULATIONS JONDERRY you now are a scholar member of Snooth White Burgundy and a Class A rated Dijon-file. -Your Snooth profile is updated with the Award and Merit. (funny?) - William Read More

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


  • If you copy and paste the link you site it works.!  amazing job JonDerry and 1st class, pressure, 1000 Claps to you for the 1st class effort and summary for us.. Read More

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


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