Origin
In the north of Italy, south of Alba, lies the region of Piedmont. This is where the Barolo red wine is produced, one of the best wines in Italy, considered by connoisseurs to be the 'wine of kings'. It bears the DOCG label and may only be produced in 11 defined municipalities, which include the eponymous town of Barolo.
Production and post-treatment
Barolo is produced exclusively from grapes of the Nebbiolo grape variety. The production quantity is also fixed and set at a maximum of 8 tonnes of grapes per hectare of cultivated land. A maximum of 52 hectolitres of wine may be produced from this quantity of grapes. In order to bear the coveted DOCG seal and the name Barolo, the red wine must be aged for at least 38 months, with a minimum of 18 months in wooden barrels. For the higher quality level Barolo Riserva, the required minimum storage time increases to 62 months (18 in wooden barrels). However, noble, high-quality Barolo wines are stored significantly longer before bottling.
Effect on the taste
The result is a dry red wine with very high tannin and acid content. This makes it extremely storable in the bottle and connoisseurs give their Barolo wines many years to mature in the cellar. Old Barolo wines gain an extremely full-bodied and very velvety character. Intense fruit aromas of blackberries and other dark fruits pair with dark chocolate, tobacco and wood.
Effect on the colour
The description "deep ruby red" aptly reflects the colour of the Barolo. In the course of ageing it lightens a little, but even then it still offers a rich garnet red.
Whisky examples
The Springbank Barolo Cask Finish and the Hazelburn Barolo Cask Finish from Campbeltown are two typical examples of whisky that has been matured in the expressive Barolo cask. But other whisky regions also appreciate Barolo casks: Edradour has finished some whiskies in them, for example the Straight from the cask - Barolo Cask Finish. Benriach also often uses Barolo casks, as in the Benriach 18 Years from 1993.
