Piedmont & Barolo - a gourmet´s paradise
If Barolo is produced in the traditional style, it can be "hard" when young. It needs to be aged in order to become "mellow." In fact, production rule stipulates that Barolo is not Barolo until it has aged for at least three years at the winery. If it is to be called, "Riserva," it must age at least five years. Barolo is best with additional aging and is often left to age for between ten and twenty years after the vintage year.
Always buy Barolo from a reputable producer. The basis of good Barolo is the production method. Some producers today are trying to shorten the aging process. They cut the fermentation period and use French oak barrels to age the wine. Though the end result is passable, these wines are not of top quality.
The top producers of Barolo wine are as follows:
- Bartolo Mascarello
- Luciano Sandrone
- Paolo Scavino
- Pio Cesare
by Mary M. Alward