How to recognize a real Barolo

Come riconoscere un vero Barolo

The production of Barolo

To recognize a true Barolo, it is important to verify that it has been produced in the Piedmont region of Italy, using only Nebbiolo grapes, and that it has matured for at least 38 months, including at least 18 months in oak barrels. In addition, it must have a minimum alcohol content of 12%. Finally, it is important to check that it has been checked and certified by the controlled designation of origin (D.O.C.G.) to ensure that it meets the required quality standards.

After verifying that a Barolo meets the production and aging requirements mentioned above, there are other factors to consider in determining the quality of the wine. For example, the vintage can affect the quality of the wine, with some vintages considered better than others due to weather conditions. In addition, it is important to consider the production method used by the producer, as some methods may produce higher quality wines than others. Finally, tasting the wine to assess its aroma, taste, and texture can provide additional information about the quality of the Barolo in question.

La denominazione D.O.C.G.

Denomination of Controlled and Guaranteed Origin (D.O.C.G.) is a quality mark recognized by the Italian state for agri-food products. It indicates that the product in question comes from a specific geographical area, has been produced following certain rules and has passed strict quality control. This is the highest quality level in the classification of Italian designations of origin, signaling the very high quality of these products. In addition to Barolo, other wines that bear the designation are Gavi, Moscato D’Asti and Alta Langa spumante.

Abbinamenti con il Barolo

One of the best pairings with Barolo is the traditional Piedmontese bollito misto, made with beef, veal, capon or chicken accompanied by fruit mostarda, a sweet-spicy sauce that is a delight for the palate. Barolo is also an excellent match for mushroom or white truffle of Alba dishes. In general, the important thing is to avoid pairing Barolo with foods that are too delicate or have little flavor, as it may overpower them.

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