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Barolo
Piedmont · Langhe, Italy
redPale garnet
Pale in the glass, fierce on the palate: 'tar and roses' with huge tannin.
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Line up two to four wines the way you'd say them. The guide covers 127 appellations and styles, and spelling doesn't need to be perfect.
Barolo and Brunello di Montalcino side by side: structure on the WSET scale, grapes, aromas, drinking window, typical UK price and what to eat with each.
Pale in the glass, fierce on the palate: 'tar and roses' with huge tannin.
Tuscany's most structured Sangiovese: richer and longer-lived than Chianti.
The shape of each wine, then each measure on the WSET scale.
These are close in structure; the differences are mostly in grape, aroma and place.
Barolo: Nebbiolo, 100%
Brunello di Montalcino: Sangiovese (Brunello clone), 100%
| Barolo | Brunello di Montalcino | |
|---|---|---|
| Grapes | Nebbiolo, 100% | Sangiovese (Brunello clone), 100% |
| Climate | Continental, foggy autumns | Warmer and drier than Chianti |
| Soil | Calcareous marl and sandstone | Galestro, limestone and clay |
| Classification | DOCG; named vineyards (MGA) such as Cannubi and Brunate | DOCG; released five years after harvest (six for Riserva) |
| Drinking window | 10–30 years | 10–30 years |
| Typical price | £30–£150 | £35–£120 |
| Food | White truffle, braised veal, brasato al Barolo | Wild boar, braised beef, aged pecorino |
| Producers to know | Giacomo Conterno, Bartolo Mascarello, Vietti | Biondi-Santi, Il Poggione, Casanova di Neri |