Barolo is a classic and well respected Italian red with an interesting history. In fact, it started life as a sweet wine; the Nebbiolo grape ripens late into October so by the time they reached the winery - and under more primitive wine making practises - temperatures dropped low enough to halt fermentation, leaving plenty of residual sugar. With help of French oenologist Loius Oudart, a dry style of Barolo emerged and quickly became reputable, favourites amongst the nobility of Turin and ruling House of Savoy. This iconic wine has certainly come a long way!
Grapes are hand-picked and hand-sorted. Fermentation and maceration at controlled temperatures lasts 20 days, followed by maturation in Slavonian oak casks for 42 months.
Drink now or will keep for 10-15 years for a future treat.
Aldo Vajra established the modern estate between 1968 and 1972, reclaiming the family-run vineyards since they were taken over by share-croppers after World War II. Aldo’s vineyards are quite distinctive, as its grapes ripen later than many other of his Nebbiolo-producing contemporary’s, giving rise to fresh, lifted aromas and well balanced acidity and fruit flavours. Aldo adheres to the traditional wine making practises of the region, such as ageing his Barolo wine for 3 and a half years before bottling.
This wine cries out for an amazing piece of beef - Piedmontese if you can - cooked simply. For those of you of the vegetarian persuasion, it’s ideal with a wild mushroom risotto drizzled with truffle oil.
Suitable for vegans and vegetarians.
In the press
Jancis Robinson MW: 17 points
Silver- Sommelier Wine Awards (2011 Vintage)