BAROLO: Between History and legend

Barolo’s history started in the mid 19th century with the great
statesman Camillo Benso, the count of Cavour, and first mayor
of Grinzane Cavour then prime minister of Italy. Benso invited
the French oenologists Louis Oudart to the Barolo district to
improve the winemaking process of the local producers so as
to make a dry and age worthy wine in the Bordeaux style. Up
until that time Barolo was a light sweet wine, but Oudart was
able to ferment the Nebbiolo grape variety in such a way as to
make the wine completely dry, and in the process creating the
first modern Barolo. This “new” structured red wine became a
favourite among the nobility of Turin and the ruling House of
Savoy, giving rise to the popular description of Barolo as ‘the
wine of kings, the king of wines’. The standard grape used in
Barolo is still Nebbiolo. Of the various towns in the area, the
“eastern” hills have compact soil and produce long lasting
wines. The ‘western’ hills have softer soil, making a wine that
can be enjoyed while it is younger. Both vineyards are
regulated – Barolo vineyards can only grow around 3200
kilograms of grapes per acre.

Origin area: nowadays, there are 3.000 acres of Nebbiolo

producers in the towns of Barolo, Castiglione Falletto,
Cherasco,Verduno, Diano d’Alba, Grinzane Cavour, La Morra,
Monforte d’Alba, Novello, Roddi and Serralunga d’Alba.

Organoleptic assessment: it is characterised by a brilliant

garnet-red colour with brick-orange hints and an intense and
elegant bouquet with hints of roses, cherries and liquorice. To
the taste it has a full, austere, yet soft and round flavour.

Food matches: it is a worthy companion to roasted or stewed

meats, game and mature cheeses. A superb meditation wine.
Uncork 2 hours before serving. Pour into a decanter and then in
wide glasses to appreciate its intense flavour.