Barolo

Paolo Scavino, Elvio Cogno and Vajra lead our Barolo, with most bottles from Piedmont.

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Barolo questions

What is Barolo wine?

Barolo is a red wine from Piedmont in northwestern Italy, made entirely from Nebbiolo under its appellation rules. It is known for firm tannins, high acidity, and aromas that can include rose, tar, cherry, dried herbs, and truffle. The wine is traditionally built to develop through extended bottle aging.

What does Barolo taste like?

Young Barolo commonly tastes savory and structured, with sour cherry, red plum, rose, leather, dried herbs, and earthy notes. Its tannins can feel gripping, while high acidity keeps it energetic rather than heavy. With age, the fruit becomes more dried and complex, often developing tobacco, truffle, and forest-floor character.

How long should Barolo age?

Many Barolos improve with several years of bottle age because Nebbiolo combines high tannin with high acidity. A traditional, concentrated bottle may need 8 to 15 years or more, while a more approachable vintage can drink earlier. Check the producer and vintage, then decant young Barolo for several hours if serving it now.

What food pairs with Barolo?

Its tannin and acidity suit rich, savory dishes such as braised beef, lamb, duck, mushroom risotto, truffle pasta, and aged hard cheeses. Avoid delicate fish or very spicy foods, which can make its tannins seem harder. Serve it slightly cool, around 60 to 65°F, in a large glass to open its aroma.