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The barolo is an Italian red wine, which is made from Nebbiolo grapes and its clones Michet, Lampia and Rosé.

The name barolo derives from the aristocratic family Falletti, Marchesi (margraves) of Barolo, who were the first to produce this delicious wine.

It’s reported that the Marchesa Falletti had gifted King Charles Albert 300 so-called “carrà” (barrels used for transportation) of Barolo, because he previously had said that he would like to taste her “new wine”. This generous gift passed into history: A “carrà” is a barrel normally used for transportation with a capacity of nearly 600 litres. King Charles Albert liked the wine so much that he bought the Verduno vineyard to start his personal wine production.

Quality: Denominazione di Origine Controllata e Garantita – DOCG (Controlled designated origin)

Aging: At least for 3 years from January 1st the year after vintage of which at least 2 years in oak or chestnut barrels. When the barolo is subject to at least 5 years of aging of which at least 2 years in oak or chestnut barrels before release, it can be labelled Riserva.

Wine growing area: In the province of Cuneo in the region of Piedmont barolo can be grown in the communes Barolo, Castiglione Falletto and Serralunga d’Alba and a part of the area of the communes La Morra, Monforte d’Alba, Roddi, Verduno, Cherasco, Diano d’Alba, Novello and Grinzane Cavour.

Organoleptic characteristics
Red colour with orange reflexes with an intense, complex and long-lasting aroma. Aged barolo can have a bouquet of fruit and flower notes like violet and vanilla and tender notes of goudron and spices.

Barolo is a full-bodied wine with a pronounced acidity and tannins which are balanced by more tender components like alcohol and polyols which are extremely intensive and long-lasting and confer the barolo its power, elegance and deep personality.

Even if the growing areas are very close to each others, the Barolos can differ significantly due to the differences in the soil type. In some parts the calcareous marls produce softer wines with stronger fruit notes, while the harder sandstone soils produce more intense and very structured wines, which need more time to mature.

Food pairing and Barolo
Being a strong wine, the barolo should be paired with roast, game, truffles and mature hard cheese. But like all important wines, barolo can be enjoyed as a meditation wine.

Minimum dry matter: 23‰

Wine serving temperature:16-18°C

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