Barolo

"The wine of kings and the king of wines." An honorary title that immediately gives you an indication of the reputation enjoyed by Barolo. Here, in the heart of the Piedmont, the Nebbiolo grape produces an absolute top performance.

Barolo is made in the same municipality, or in La Morra, Castiglione Falletto, Serralunga d'Alba and Monforte d'Alba. There is a lot of variation in taste. The soil here is very diverse, and the Nebbiolo grape is particularly sensitive to the nuances of each terroir. As a rule of thumb, you can say: the poorer the soil, the stronger the Barolo.

The traditional process ensures that Barolo wines can be kept long. Usually they are at their best after 10 years. The Barolo also takes time to mature. At least 38 months, of which 18 on wood - preferably Slovenian oak. And a Riserva must even mature for 62 months.

Vintology honors the king of wines with a selection of the domains Massolino and Francesco Rinaldi & Figli.

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