Son of Nebbiolo
A gift from Langhe area
Barolo has always been an high prestigious wine with immense resources: not by chance, in fact, in the past has always been the object of interest and today has created a worldwide fame. Many call it a real prodigy of the land Langarola, the vine, the environment and the man who has been able to put together and exploit the forces of nature in favor of an austere and elegant wine.
Barolo has obtained the Denomination of Origin Controlled and Guaranteed by presidential Decree of 1 July 1980,
While the recognition of the DOC dates back to presidential decree of 23 April 1966.
The rules provided for current Specification are updated to DM 07.03.2014
On the official website of the MIPAAF-Quality and Safety Section DOP and PGI Wines with reference to:
The Controlled and Guaranteed Denomination of Origin “Barolo” is for red wines only, that meet conditions and requirements laid down in technical specifications, for the typologies:
– Barolo Riserva
– Barolo And Barolo Riserva with one of the ‘Additional Geographical Mentions ‘ to which the words ‘ vineyard ‘ may be added, followed by the relative name or traditional names under the conditions laid down by The regulation itself
Bounded officially in 1966 with the DOC, it’s still unchanged and affects little more than 2000 hectares on 11 Municipalities:
- The entire territory of Barolo, Castiglione Falletto and Serralunga d’Alba
- part of the Territory of Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Roddi and Verduno
100% Nebbiolo grapes
Its name comes probability from the name “fog”, because the grapes mature in late autumn (in the period of the mists, precisely) or because the ripe berries are abundantly covered with pruina, a whitish substance that in some way just remember the fog). In any case, it’s a very demanding vine with regard to the laying and exposure of the soil, processing and fertilizations: In fact it requires limestone and tuff soils, it germinates prematurely and is rather sensitive to changes in temperature, so It requires well-sunny locations and sheltered from frost and cold Spring
The yield per hectare
The maximum production of Nebbiolo grapes per hectare is 8,000 Kg. of vineyard, equivalent with to 54,4 hl. and 7253 bottles of 75 cl.
- minimum Alcohol content: 13% Vol.
- Minimum total Acidity: 4.5 g/litre
- Minimum dry Extract: 22 g/litre
The RISERVA specification can be reported on the label only after 62 months of ageing in the cellar,
Always starting from November, 1st after the harvest of the Grapes.
Now chestnut is no longer used, because its tannins are too bitter and unpleasant to the palate of today’s consumer, while it was rather appreciated until a few years ago.
In Barolo… Veritas!
What are the Additional Geographic Mentions? And What is the mention “Vigna”?
What about indications on the label?
Why do bottles of Barolo have different shapes?
Here are the answers to these and to many other questions that in these years you have formulated us on the Universe Of Barolo… And if you do not find what you are looking for, please send an email to firstname.lastname@example.org
… We will add the answer to your request!
The variations of Barolo
Born from Barolo,
Even if everyone has its own typicality…
A Superb expression of the civilisation of Barolo, the Barolo Chinato has its own history to tell, through whose pages reveal fascinating aspects of the everyday life and the imaginary peasant of Langa. Its origins belong to the epic of Barolo, at the age of the patriarchs, and introduce us to the lively wine-growing reality of the late Nineteenth century Barolo. The Cradle of Barolo Chinato are not, however, the prestigious local wineries, but the back-shop of two extraordinary apothecaries, Dr. Giuseppe Chaplain of Serralunga and Dr. Zabaldano of Monforte.
Charismatic Characters from the world of Barolo, the two pharmacists knew how to apply (each with their own formula) the much praised properties of China Calissaia to Barolo, creating an “elixir” from immediate commercial fame and lasting fortunes within Of the peasant culture of Langa. The “Delicious Barolo Chinato” Zabaldano deserves a gold medal at the Franco-Italian Exhibition in Nice in 1899.
Tonic, Sovereign, cordial, virile: They are the appellatives that at the time magnate the properties of this original panacea, protagonist of the culture of the table and the popular Pharmacopoeia Langarola.
Activated a certain commercial interest, the Barolo Chinato knows, then, the indifference of the decades of the Second World War (between the years ‘ 50 and ‘ 70), in correspondence with the crisis of the peasant cultural models. Lovingly “protected”, almost hidden, by the most true civilization of Barolo and by the paternal and passionate work of promoting the heirs of the Chaplain, the Barolo Chinato has known, however, to survive the ungrateful times, to appear, today, with unaltered proud Peasant pride among the most refined proposals of the great Albese cuisine. In the secret formulas and in the wise balance of Barolo, China Calissaia and spices We also find that love for the road, for the exotic, for “the Seas of the South” which represents a characteristic aspect of the culture and the imaginary peasant of Langa.
Specification of production of wine with controlled and guaranteed denomination of origin “Barolo” (Presidential decree 23 April 1966) Art. 10. The name “Barolo Chinato” is permitted for aromatized wines prepared using the wine base “Barolo” without the addition of musts or wines which are not entitled to such a denomination and with an aromatisation so as to permit, in accordance with applicable law, The reference in the denomination to China.
Grappa di Nebbiolo da Barolo
Grappa is a famous Italian product and has in Piedmont a distant history and magnificent interpreters known all over the world. On all the grappa stands out what is obtained with the grape Marc of the Barolo area. Soft, intense, austere as the grapes from whose skins is slowly distilled according to traditional techniques of alembics in a bain-marie. Grappa of Nebbiolo da Barolo brings with it all the secondary aromas, the upper alcohols, the ethers deriving from the precious starting material, taking advantage of the fact that the supplying cellars are almost always handmade and equipped with presses not too powerful, incapable of exhausting and “throttling” all the moist humors of the skins at the end of fermentation. Picking up a handful of still-fresh marc is a rare, rural treat; it seems to smell a bundle of dried hay in the sun of May. Recondensed in the cooling coil, the “spirit” comes out as a white liquid hiding all its potentialities, which will express completely only after the rest and the ageing in the wood for some years (at least the same ones that serve the grapes Nebbiolo to become Barolo). Then the colour becomes yellowish, slightly amber and the taste is rounded until it becomes soft and velvety. The distillate comes out powerful from the alembic but it’s always reported around 45% vol. alcohol: a level, that already requires all the attention to seize the flavors. The haste must be banned, while the use of tulip glasses is required, able to exalt the aromas of grappa. Someone prefers to give another destiny to this splendid grappa, perhaps incorporating it into a chocolate, where the thick sweetness of the cocoa “rises” carried by the liqueur: they are modern variants to amaze, perhaps to convince even a kind lady to try a taste sometimes thought masculine. To whom the grappa makes it end up in the coffee, we ask at least to redeem itself “tasting” in the mouth an intact sip, that will be able to return a bacchic freshness. If we think of Grappa di Nebbiolo da Barolo, the mind immediately goes to an important dinner end, to a touch of class among people who love to understand. But, like a circle that closes, we also think of the farmer, who always wants it as a Christmas present, because he sustaines it in the effort, mixing a glass with little sugar. Here is the local sense of grappa: a product, that as a thin wire unites ancient and modern needs. In the Barolo area this meaning can only be full and above all ready to offer visitors from all over the world looking for places that can transmit a soul, a “spirit”. Grappa – even in the wordplay – is the “spirit” of the grape and its land.
From the origins to the modern age
The Barolo that we know and appreciate today is the confirmation of how in our wine-growing civilization
no innovation can exist without a reasoned support of the tradition
A glimpse of the past
The word Nebbiolo is already mentioned in 1268, in some historical documents written and preserved by the Rivoli’s Castellan.
Cultivated in the hills of the Langa since 1400, the Nebiolium is cited in 1431 in the statutes of the town La Morra, with reference to a vine, that in the Langhe had found its natural habitat.
The wine “Barolo” appears for the first time in 1751 in some commercial documents between the Ambassador of the Savoy family in London and some English merchants: England was in fact at war with France and no longer cared for its wines, so one was interested in Piedmontese wines.
From the scarce news that have reached us and above all from more precise documents and descriptions dating at the end of 1700 and at the beginning of the 1800, we know that this wine, already considered prized, was sweet and sparkling (probably because it was not yet known how to turn all the sugars contained in the must in alcohol): From this, it can be assumed that it was not suitable for ageing and to endure long journeys.
Even the future President of the United States Thomas Jefferson, traveling in those years in Europe as a diplomatic representative of the United States in France, cited the pleasantness during his stay in Piedmont in 1787, describing it as “as sweet as the Madeira silky; as astringent on the palate as the Bordeaux; as bubbly as the Champagne.”
The first reliable mention of Barolo wine dates back to 1865 and is located in a list of wines present In the Royal Estate La Mandria: it’s a wine from Royal Cellars of Pollenzo, with Nebbiolo grapes from Barolo vineyard, Savoia property.
Technique & Intuition
In the Nineteenth century, in the beginnings of its history, it’s likely that they have lived two types of Barolo:
– the one at the Staglieno’s style, rosé and sweet as it was very fashionable then
General P.F. Staglieno, a deep connoisseur of oenology, was called in 1836 by Camillo Benso di Cavour to follow the process of winemaking at Grinzane and then by King Carlo Alberto to direct and administer his estates in Verduno, Roddi, Santa Vittoria and Pollenzo. Making some substantial innovations, such as fermentation in closed vats instead of open (to reduce the oxidation of the must) or the use of sulphur (to guarantee a longer preservation of the wine) or the purchase of new barrels of different sizes ( up to 44 hectolitres), he concentrated mainly on the viticulture and the rationalization of the processes in the cellar, without modifying the substance of a young wine and bait.
-the one at the French style, dry, stark and aged according to the Bordeaux model. Louis Oudart was a French wine merchant, who worked in the cellars of Count Cavour from 1843 onwards and later in those of the Marquise Falletti of Barolo. He was concerned that in the cellar were made improvements of various kinds, from the construction of new barrels to normal repairs, but also insisted on the frequent practice of racking and the timely recording of all operations carried out in the vineyard and Cellar.
He also attributes the purchase of the first 1000 glass bottles from France and the bottling recording of 100 bottles of “Old Wine 1844”.
1844: this is probably the first vintage of Barolo bottled or in any case the first of which we have certain news at least to date and from which we can start the modern history of Barolo and its thousandths.