In 1836 Paolo Francesco Staglieno fermented a local Piemontese red wine dry. This full bodied ‘Barolo’ was embraced by King Carlo, from the House of Savoy, from where it has earned its reputation as the ‘wine of kings’.

Extraordinary vintages of Barolo (and Barbaresco) can deliver a combination of the sophistication and aromatics of great Burgundy with full bodied and balanced Bordeaux.

Nebbiolo performs best in specific soils and microclimates. In Piemonte, it is planted on prime south and south west facing slopes which receive maximum sun exposure, fundamental for proper phenolic ripeness. The grape's late-ripening nature means it requires more sun and time on the vine to achieve full ripeness and flavour development. 

This variety has tightly wound, aggressive tannins and an intense acid frame, enveloped with fruit, flowers and forest floor - Tar and Roses. It is what lies beyond the wall of tannin that is worthy of patience and pursuit, as it lends it immense ageing potential. 

Traditional Barolo undergoes extended maceration up to 90 days which augment the tannins and further contributes to ageing.

As well as  extended skin contact, polymerisation is encouraged with pumpovers and punchdowns (pigeage, remontage), and ageing in old inert wood (large Botti). Each process further adds to tannin and flavour development on the one hand and additional ageing to reach that goal on the other.

How much time does Barolo and Barbaresco need? Somewhere between 10 and 20 years will reward you and 30 to 40 years for big vintages. Currently the 2010 vintage is regarded as the greatest young vintage. I feel like a King when I taste it……..