Barolo (DOC)

Barolo (bəˈroʊloʊ , USalsobɑːˈ- , baˈrɔːlo; bareul baˈrøl) is a red Denominazione di Origine Controllata e Garantita (DOCG) wine produced in the northern Italian region of Piedmont. It is made from the nebbiolo grape and is often described as one of Italy's greatest wines. The zone of production extends into the communes of Barolo, Castiglione Falletto, Serralunga d'Alba and parts of the communes of Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, Verduno, all in the province of Cuneo, south-west of Alba. Although production codes have always stipulated that vineyards must be located on hillsides, the most recent revision of the production code released in 2010 goes further, categorically excluding valley floors, humid and flat areas, areas without sufficient sunlight, and areas with full-on northern exposures. 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. 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. When subjected to aging of at least five years before release, the wine can be labeled as Riserva. In the past, Barolo wines tended to be rich in tannin. It can take more than 10 years for the wine to soften and become ready for drinking. Fermenting wine sits on the grape skins for at least three weeks, extracting huge amounts of tannins and is then aged in large, wooden casks for years. In order to appeal to more modern international tastes, those that prefer fruitier, earlier-drinking wine styles, several producers began to cut fermentation times to a maximum of ten days and age the wine in new French oak barriques (small barrels). "Traditionalists" have argued that the wines produced in this way are not recognizable as Barolo and taste more of new oak than of wine. The controversies between traditionalists and modernists have been called the "Barolo wars".

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Concepts associés (14)

Piemonte (wine)

Piemonte wine is the range of Italian wines made in the region of Piedmont in the northwestern corner of Italy. The best-known wines from the region include Barolo and Barbaresco. They are made from the Nebbiolo grape. These wines are ideal for storage and a well-aged Barolo for instance may leave a feeling of drinking velvet because the tannins are polished and integrated more and more into the wine. As the wine matures the colour becomes more brownish and rust-red. Other popular grapes used for red wine production are Barbera and Dolcetto.

Barolo (DOC)

Le barolo, « roi des vins, vin des rois », est un vin italien du Piémont, dont le nom vient de la commune de Barolo. Le cépage principal de l'appellation est le nebbiolo. Les barolos présentent beaucoup de similitudes avec la classification et la vinification des vins de Bourgogne. Ils sont normalement issus d'un cépage unique (100 % nebbiolo). Les appellations communales sont Barolo (c’est-à-dire barolo issu de la zone d'appellation entourant le village de Barolo), La Morra, Monforte d'Alba, Castiglione Falletto et Serralunga d'Alba, toutes situées dans la province de Coni.

Viticulture en Italie

vignette|Brunello et Tegolato. La viticulture en Italie est produite dans toutes les régions d'Italie, le plus vieux producteurs de vin au monde. Le vignoble s'étend dans toutes les régions italiennes de la Vénétie à la Sicile. L'Italie est, selon l'Organisation internationale de la vigne et du vin (OIV), le leader mondial de la production vinicole avec un total de d'hectolitres en 2019. La France arrive en deuxième position (42,1 millions d'hectolitres) et l'Espagne se retrouve à la troisième marche du podium ( d'hectolitres).