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Barolo is a red wine produced with 100% Nebbiolo grapes, and must mature for at least 3 years, of which at least 18 months in cask. With 5 years of aging it becomes Barolo Riserva. The most used clones are Nebbiolo Lampia, Michet and Rosé.
Why is Barolo so special? Why is it known as the “king of wines and wine of kings”?
The answer is simple it is a question of terroir. There are few wines that can boast such a profound connection with their land, but the reason is also the fragility of the grape variety, whose bunches need a long maturation that lasts until late November.
You will recognize this great wine thanks to its transparent ruby color, which turns towards orange as the years increase. Only the best Pinot Noir can boast such a clear transparency.
The other unmistakable features is the ethereal bouquet, made up of berries such as raspberries, black currants and cherries as well as flowers, spices, leather, green pepper, anise, nutmeg and licorice.
Above all however, it is the bond with the earth which makes Barolo unique. You will recognize a series of aromas related to the Langhe and its land: hazelnuts, leaves and even truffles.
Barolo is not a wine that can be drunk young, to capture the compelling combination of complexity, freshness, fruit and firm yet refined tannins, drink Barolo from eight to 15 years after the vintage.
Barolo DOCG is a wine produced in the northern Italian region of Piedmont. It is made from the nebbiolo grape and is often described as one of Italy’s greatest wines.
The zone of production extends into the communes of Barolo, Castiglione Falletto, Serralunga d’Alba and parts of the communes of Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Roddi, Verduno, all in the province of Cuneo, south-west of Alba.
Barolo DOCG is made from the nebbiolo grape and is often described as one of Italy’s greatest wines.
Cultivated in Cuneo, in the Langhe, Barolo wines produced with 100% Nebbiolo grapes.
Barolo wines have aromas of roses and fruit jam, vanilla and toasted bread. As it ages, its color becomes progressively more rusty-red.
This wine is used in brasato al Barolo (braised beef), a typical Piemontese dish and can be enjoyed with lamb and strong cheeses such as Bra Duro DOP and Castelmagno DOP.
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
