Barolo wine is an Italian legend, like Ferrari, the white Alba truffle, and the Neapolitan pizza.
It is the most important wine of Piedmont and one of the most important in Italy together with the great red wines from Tuscany: the Brunello di Montalcino and Sassicaia. It is well known in the whole world and has nothing to fear if compared with the French Bordeaux or Burgundy wines in terms of character and longevity.
Produced in 11 communes of the Langhe hills, this wine has to be subjected to a period of aging of least 3 years (two of them in oak barrels). It is made from 100% Nebbiolo grape and the maceration – the period of time in which the grape juice spends in contact with the skins and seeds – can last from 3 weeks to 1 month (some Barolo producers subject the wine to a period of 2 months). During maceration the grape skin releases its phenolic components such as tannins or anthocyanins in order to give wine structure, flavor and colour.
It has a high level of tannin, a factor that allows it to age for a lot of years, even though the colour is less intense than that of Barbera or Dolcetto, having a lower amount of anthocyanins.
Barolo DOCG 2007 Gemma, which is produced in the commune of Serralunga d’Alba, is characterized by a garnet red color and a bouquet of ripe fruits, violet, liquorice with spicy hints of cloves, pepper and vanilla. In the mouth it is rich, full, and dry. The tannins convey structure and the finish is long and persistent.
This Barolo pairs wonderfully with stracotto (overcooked meat), pot roast meal and game: the astringency of the tannins causes a dry and puckery feeling in the mouth, that is why it is better to drink Barolo together with savoury meat, in order to favour the production of saliva; it is also great with a mushroom risotto, tagliatelle with ragout and aged cheeses.
Barolo is the perfect wine to drink not only on special occasions.
Serve it in balloon glasses at a temperature of 18-20 °C.