10 Facts About Barolo


Barolo is a red wine produced in the northern Italian region of Piedmont.

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Barolo is often described as having the aromas of tar and roses, and the wines are noted for their ability to age and usually take on a rust red tinge as they mature.

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Barolo needs to be aged for at least 36 months after the harvest before release, of which at least 18 months must be in wood.

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

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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.

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Barolo was the author of a winemaking manual, Istruzione intorno al miglior metodo di fare e conservare i vini in Piemonte, published in 1835.

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The cataloguing 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.

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The most widely planted and productive region of the Barolo zone is La Morra, which is responsible for nearly a third of all wine labelled as Barolo and produces twice as much wine as the next leading zone of Serralunga d'Alba.

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In 2010 the Barolo Consorzio introduced the Menzioni Geografiche Aggiuntive known as MGA or subzones, after the Barbaresco Consorzio introduced them in 2007.

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Some common ingredients of Barolo Chinato include cinnamon, coriander, iris flowers, mint and vanilla.

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