| Grape Varietal: | Comprised of the Nebbiolo variety |
| Pronunciation: | “Nebb-i-o-lo” |
| Tasting Notes: | Aromas of violets, chocolates, and prunes; a full-flavored and robust red wine. |
| Food Pairing: | Paired well with steamed vegetables, heavy pastas, and rich risottos. |
| Serving Notes: | 16-18C |
| Grape History: | Barolo was named after the noblewoman Marchesa de Barolo in the 1850s. It is one of Italy’s most famous red wines, predominantly from the region’s signature grape variety Nebbiolo. |
| Harvest: | Harvests in mid-October |
| Vinification: | Fermentation period followed by aging in small French oak barrels |
| Aging: | At least 38 months, 18 of which must be spent in a barrel; For Riserva, 62 months. |
| Bottling: | Varies |
| Alcoholic Content: | 13% by volume |
| Sugar: | 2-5 g/l |
| Total Acidity: | High in acidity (g/l) |
| Location: | In the hills of a town called Alba, in the Piemonte Region |
| Altitude: | 170-540 meters |
| Soil: | Limestone-rich Tortonian marl; Helvetian soils (sandstone and limestone) |
| Density: | 2,054 hectates/5,073 acres |
| Trimming Technique: | Varies |
| Structure: | Varies |