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Barolo
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Barolo

Ah, the Barolo! The King of wines and the red wine of the Kings, powerful, austere and sober, is a wine that lives in nuances and details, different from area to area. Each land makes different wine and brushes it with more or less marked traits but what unites every label is the unquestionable longevity of this Champion, able to make fun of the years that pass, almost mocking time!

Its land of choice is the wonderful scenery of the Langhe, recently UNESCO heritage, a term that according to some scholars would derive from "Langues" which are nothing but land tongues that extend in a lively game of profiles, modulated by the changing of seasons.

From a geological point of view, the Langhe originated in the Tertiary Era, which began almost 70 million years ago. The white marl of tuff characterizes the production area, on the hills that dominate the Tanaro river. The lands that make up the territory belong to those geological formations known as the "Tortonian soil" and "Elveziano soil", one of the 14 layers from which the pile of sedimentary soils forming the Piedmont tertiary basin is formed. The different composition of the soil gives rise to wines with well-defined characteristics: From the Elveziano, rich in very compact gray brown marls.belong the municipality of Serralunga d'Alba, Monforte and Castiglione Falletto, we obtain a structured Barolo, alcoholic, suitable for a long conservation; from the Tortoniano, rich in blue marls, less compact, to which belong the municipalities of La Morra and Barolo, the Barolo we obtain is less structured, of exceptional olfactory finesse and suitable for a more limited aging. Garnet red with orange reflections, violet, wet earth, tobacco and toasting are the unmistakable olfactory notes of Barolo wine, while the taste is warm, enveloping and powerful, yet whispered and elegant.

The original areas of the grapes for the production of Barolo include several territories widespread in different municipalities such as the Municipality of Barolo, Castiglione Falletto, Serralunga d'Alba and a part of the localities that arise in the municipalities of La Morra, Monforte d'Alba, Roddi, Verduno, Cherasco, Diano d'Alba, Novello and the Municipality of Grinzane Cavour in the Province of Cuneo. An aging of at least 38 months, starting from 1 November of the production year,of which at least 18 months in wooden barrels is required by the book.

 

It is important to underline that, although the mentioned municipalities are very close to each other, there are significant differences that distinguish the wines produced in the various localities; Nebbiolo grapes are cultivated in the Barolo area since incalculable times, but it is thanks to the stubbornness of Camillo Benso Conte di Cavour and Giulia Colbert Falletti, last Marquise of Barolo, that they began to produce, in the mid-nineteenth century, an unbelievably rich and harmonious wine, destined to become the ambassador of Piedmont in the courts of all Europe. To make Barolo important was and is its structure that expresses a complex and enveloping bouquet, able to develop over time without losing its organoleptic characteristics.

From the famous braised meat to the most seasoned cheeses, Barolo is a taste that cannot be missed in the olfactory experience of any enthusiast!

 

How to serve Barolo and how to match it at the dining table?

Usually you open a bottle of Barolo in a convivial moment between friends and for sure choosing this wine online, you will hardly disappoint your guests.

Its opening requires only a little foresight: The Barolo which has enjoyed a long aging period before being served in a fairly large glass, has to decant very well (for at least a couple of hours) so as to oxygenate carefully and release all its aromas and flavours.

The combination with the right dish should not be underestimated. It is recommended to maintain a rather high quality level also in your food choice, when you decide to taste a wine of this thickness. Whether it is a first course or a second course, the rule is to use high quality raw materials, also with strong flavours, which will blend well with the Barolo's aromas creating a perfect harmony. Match it with first courses based on white or black truffles while for the seconds, choose dishes based on wild game or go for traditional dishes of the place where the King of wines is produced.

These dishes have as their common denominator particularly marked aromas that at the same time can perfectly compete with the strong flavors of Barolo. Barolo can also be used to make some recipes such as roasts and stews, but also risottos with an intense flavour. This wine is excellent also used in the preparation of recipes based on eel. Barolo can really make the difference at the dining table and not only, it is also perfect as an aperitif wine or even without anything else, its different nuances will be appreciated easily on any occasion.

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