Barolo

Barolo wine

Hotels Barolo
- Restaurants - Typical Products -
The dry and elegant Barolo mirrors the soil where Nebbiolo is grown: body and longevity are typical characters of the Elveziano, refinement of taste and better bouquet are more typical of the Tortoniano. Anyway, the time is the most important factor for the king of wines: it makes a more drinkable, round and structured Barolo, with the colour of the brick and the wisdom of the oaks of the silent wine cellars.
    Grapes - 100% Nebbiolo, sub-varieties Michet, Lampia and Rosé - (The name comes from the Italian word Nebbia -fog-, because the grapes ripen late in autumn or because the bloom covers the grapes). It's a very exigent species of vine as regards the attitude and the exposure to the sun, the growing and the dressing. It needs calcareous and tuffaceous soil, it buds precociously (April) and it's quite sensitive to sudden changes of temperature, so it demands vineyards sunny and sheltered from frost and spring cold.
    Official Regulation's Register
    Assignation of the D.O.C. status: D.P.R. April 23rd. 1966
    Assignation of the D.O.C.G.: D.P.R. July 1st. 1980
    Maximum yield per hectare: 8 tons of grapes, i.e. 52 hl. Of wine that equals 6933 75cl.-bottles of winesl
    Ageing: 3 years starting the 1st. of January of the year following that of the harvest, of which 2 years in chestnut or oak casks
    Minimum alcohol: 13% Vol
    Minimum acid: 5 ‰
    Minimum dry extracts: 23 ‰
    Characters - Colour: garnet red with ruby reflections that tend to become orange as time passes by
    Aroma: it has a complex and ethereal bouquet that is extremely rich, harmonious, and complete. The initial fresh fruit evolves gradually into a spectrum of spices. Consequently the fragrance of violets, roses, and fruits that are just picked are the foundation of the exotic reign of spices in which vanilla, cinnamon, and green pepper predominate.
    Flavour: pleasantly dry and complete in its texture and taste. It feels warm, bold, and yet subtle in the mouth. There is a delightful liquorice taste to the finish.
    Service - Temperature: room temperature
    Glassware: a large glass intensifies bouquet and colour
    Pairings: red meat dishes from the Italian and international cuisine, game, braised meat, dishes seasoned with truffles and cheese. Apart from these delicious dishes, it also accompanies moments of friendship and entertainment; being a friend in moments of meditation and spiritual contemplation.
    Grappa di Barolo - From distillation of the residue of wine press of Nebbiolo it's possible to obtain grappa, a spirit smooth and mild like the grapes destinated to make Barolo. The distillation makes use of a traditional process with alembic in a bain-marie. This spirit, only just condensed in a refrigerating coil, is a white drink quite insignificant, but, after ageing in oaks for three years at least, the colour becomes light yellow, slightly amber-coloured, and the taste grows smooth. The right spirituousness is around 45%, because it intensifies the fragrances, the alcohol and the ethers.