Warning: is_readable(): open_basedir restriction in effect. File(/includes/fbwpml.php) is not within the allowed path(s): (/var/www/vhosts/viralmedia.no/:/tmp/) in /var/www/vhosts/viralmedia.no/solobarolo.com/wp-content/plugins/facebook-for-woocommerce/includes/Integrations/Integrations.php on line 61

Warning: is_readable(): open_basedir restriction in effect. File(/includes/Integrations/Bookings.php) is not within the allowed path(s): (/var/www/vhosts/viralmedia.no/:/tmp/) in /var/www/vhosts/viralmedia.no/solobarolo.com/wp-content/plugins/facebook-for-woocommerce/includes/Integrations/Integrations.php on line 61
Top-Rated Italian wines from Barolo - SoloBarolo

SoloBarolo

Top-Rated Italian wines from Barolo

Top Rated italian wines

Are you looking for top rated Italian wines from Barolo?

In this new wine guide you’ll learn about the short history of Barolo wines + a few recommended Barolos:

Let’s dive right in…

Top rated Barolos

Top rated: (Click to view product)Price
Giribaldi Barolo 2014€25,00
Alario Barolo Riva Rocca 2016 €45,00
Revello Barolo 2013 €32,00
Aimasso Barolo Brunate 2015 €32,00
Saglietti Barolo Brunate 2006 €52,00
Boroli Barolo 2004 €46,00
Giacomo Conterno Barolo Monfortino Riserva 2014 €1.240,00

Italy is one of the world’s oldest wine-producing regions

Eating in Italy is one of the premiere pleasures of being in the country. And the wine that goes with dinner is one of the highlights of the experience.

Italy produces the more wine than any country in the world.

That’s a significant benefit for non-Italians, who can buy and enjoy top-quality Italian wines wherever they are.

Italy’s wines are known for their variety, and Chianti and pinot grigio are possibly the most familiar to you. Less ubiquitous are Barolo wines, which hold a place of honor in Italy and regularly are found at the top of “best” lists and are generally more expensive. They are derived from the Nebbiolo grape and produced in Italy’s Piedmont region. Wines from the Nebbiolo grape look light in the glass but don’t be fooled. They are full-bodied and extremely tannic. If you’re a red wine aficionado, this is a wine you should not miss.

This is truly one of the world’s greatest red wines and is an example of a wine that gets better and better with age.

The short history of Barolo wines

These reds pair especially well with rustic Italian food like pasta dishes and slow-roasted meats, as well as steaks and sharp cheeses. Serve along with plenty of fresh Italian bread.

Until recently it was believed that up to the mid-19th century, Barolo was a sweet wine.

This was attributed to the fact that the Nebbiolo grape ripens late in October meant that temperatures would be steadily dropping by harvest. By November and December, temperatures in the Piedmont region would be cold enough to halt fermentation, leaving a significant amount of residual sugar left in the wine. Another popular credence was that in the mid-19th century, Camillo Benso, Conte di Cavour, the mayor of Grinzane Cavour invited the French enologist Louis Oudart to the Barolo region to improve the winemaking techniques of the local producers. Using techniques focusing on improving the hygiene of the cellar, Oudart was able to ferment the Nebbiolo must completely dry, making the first modern Barolo. This new, “dry” red wine soon became a favorite 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 idea that Barolo was once a sweet wine and that it took a French oenologist to turn it into a dry wine has been recently challenged, based on new research, by Kerin O’Keefe. According to this revision of Barolo’s history, Paolo Francesco Staglieno was responsible for the modern dry version. He was the author of a winemaking manual, Istruzione intorno al miglior metodo di fare e conservare i vini in Piemonte, published in 1835. It was Staglieno who was called upon by Camillo Benso, conte di Cavour, who appointed him to the position of oenologist at his Grinzane estate between 1836 and 1841. Staglieno’s task was to produce quality wines geared towards ageing and stable enough to be exported. Staglieno fermented the wines dry, something that at the time was referred to as “the Staglieno method”.

Oudart was a grape and wine merchant, not an oenologist, who in the early 1800s moved to Genoa and set up a winery, Maison Oudard et Bruché. By the time Oudart turned up in Alba, King Carlo Alberto and Cavour were already following Staglieno’s guidelines and both were producing dry wines.[2] This revised version of the history of Barolo was positively accepted by other experts.

By the mid-20th century, wine production in the Barolo zone was dominated by large negociants who purchased grapes and wines from across the zone and blended it into a house style. In the 1960s, individual proprietors began estate bottling and producing single vineyard wines from their holdings.

By the 1980s, a wide range of single-vineyard bottlings was available, which led to a discussion among the region’s producers about the prospect of developing a Cru classification for the area’s vineyards. The cataloging of Barolo’s vineyards has a long history dating back to the work of Lorenzo Fantini in the late 19th century and Renato Ratti and Luigi Veronelli in the late 20th century, but as of 2009, there is still no official classification within the region.

However, in 1980 the region as a whole was elevated to DOCG status. Along with Barbaresco and Brunello di Montalcino, Barolo was one of the first Italian wine regions to attain this designation.


Visit this Link to get info more about Barolo Vintage Wines.