Barolo
Known as "the wine of kings, the king of wines," Barolo makes massive dry red wine from the Nebbiolo Grape, with structure and power. It has a medium body, yet high tannin and alcohol. It takes years for the tannin to relax, and are best consumed after 12 years of age. Barolo is grown on very convoluted terrain in southwestern Piemonte. There are two main soil types here: the longest lived are grown in sandstone, while sandy soil delivers more perfumed wine. Historically, these wines were blends, yet single vineyard versions became accessible after the outstanding 1961 vintage. With a ruby to orange rim, they have three years minimum aging between oak and bottle.
TERRAIN
The Barolo DOCG, located nine miles from Alba in Piemonte, features three hills running south, offering diverse aspects, altitudes, and mesoclimates. Spanning 7 miles by 5 miles, the region boasts approximately 4,500 acres (1800 hectares) of vineyards. Lighter wines typically originate from the northern half of Barolo, while heavier wines are produced in the southern half. Similar to Burgundy, exceptional vineyard sites are shared among various producers.
Nebbiolo is primarily grown on south or southwest facing sites, particularly those termed Bricco (higher hill) or Sőri (well-exposed site). North-facing areas, being too cool, are reserved for Dolcetto cultivation. Additionally, Sauvignon Blanc, Chardonnay, Moscato, Syrah, and Cabernet Sauvignon are also grown in the region.