Barolo is one of the most iconic wine regions in the world, shaped by its villages, soils and centuries-old traditions. This guide breaks down the structure of the appellation, how Barolo is made, and the classifications that define this legendary wine.
The Big B: Barolo
Barolo is a small wine region just to the west of the town of Alba. This area is made up of 11 villages and takes its name after the Barolo village, located in the heart of the Barolo appellation. While the soil structure of Barolo area is quite complex they can be broken down into 5 distinct types of soils that are associated with their villages and sub-zones.
The 5 main districts
- Serralunga
- Castiglione Falletto and Grinzane Cavour
- Barolo and Novello
- La Morra and Verduno
- Monforte
The other 6 districts
- Grinzane Cavour
- Diano d'Alba
- Roddi
- Verduno
- Novello
- Cherasco
How to Make Barolo
The recipe is simple: you take a 100% Nebbiolo grapes coming from vineyards inside the denomination of Barolo, coming from the specific slopes in the eastern, southern and western positions. You must age the wine a minimum of 18 months in oak and the wine must stay in the cellar for 38 months in total, before asking permission to call the wine Barolo.
What does all of this mean?
It means that the winemaker has freedom to macerate the wine for as long as they like. For example some people do two weeks, while others 90 days. The aging in oak can be small french oak barrels (barriques and tonneaux) or in large traditional slavonian oak barrels of 15 hectoliters and more. The aging can be 18 months or in other cases is up to 6 years in oak. The choice is up to the winemaker.
Barolo Riserva
Barolo Riserva is the same recipe as Barolo, only difference is that it has to stay in the cellar for an additional 2 years. The minimum aging in oak requirements are the same.
Barolo Classifications
The best way to think about Barolo now is kind of like the structure of Burgundy. Here in Barolo, we have 4 ways to classify your Barolo.
From here you have the classifications system.
- Barolo “Classico” – the word “classico” is not a legal term to be used on the label but as quoted by Pio Cesare "Do not call my Barolo basic". This wine is coming from any of the designated Barolo vineyards and can be a mix of them, which we call the classic way to make Barolo. In the past the goal was to make one wine calling it Barolo.
- Barolo “Comune” – the village wine. This wine will be coming from the vineyards only located in the specific town which is mentioned on the label. For example Barolo del Comune di Serralunga d’Alba, these grapes can only be coming from the town of Serralunga d’Alba.
- Barolo “Menzione Geografica Aggiuntiva” – Barolo with a geographical mention. This wine is coming from one small piece of land. For example Barolo Cannubi or Barolo Bussia. From these two names, you know that Barolo is coming from that plot of land.
- Barolo “Menzione Geografica Aggiuntiva, Vigna” – Barolo with a geographical mention but a specific plot is being mentioned. Many producers have a special plot in a vineyard that they over the years of cultivation have noticed that there is something special about this area. With that said they decided to vinify and age separately from the rest of that vineyard. When the producer does this you will see a mention of Vigna. For example Barolo Sarmassa Vigna Merenda or Barolo Ginestra Vigna Sorì Ginestra. With this mention of Vigna, the producer must reduce the yield by another 10% in that vineyard to increase even more the quality of the wine.
For more information about Barolo in depth, check out the blog post about the soil and MGAs!
