What are the best Barolo wines? An updated list of the best Barolo wines recommended by Jean Marco Palmieri.
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Best Barolo Wines – Recommended by Jean Marco Palmieri
What are the best Barolo Wines? Let’s discover together the updated list of the best Barolo wines with photos and tastings, so that everyone can find the best Barolo that suits their tastes.
For further information, discover the articles dedicated to the producers of Barolo, where you will find information on the history, terroir and corporate philosophy of the individual companies.
Barolo ‘Bussia’ 2019 – Giuseppe Rinaldi
Nose full of facets, including aromas of cherries in alcohol, black licorice, dried flowers and balsamic hints of menthol and orange peel.
On the palate it develops harmoniously on an enveloping tannic texture. Good persistence finish.
Fermentation is spontaneous and takes place through the action of indigenous yeasts for about 25 days in Slavonian oak vats.
An iconic wine, among the best Italian wines for the sincerity in becoming an uncompromising narrator of the sensational expressiveness of Barolo.
Barolo Riserva Monfortino 2015 – Giacomo Conterno
Description:Olfactively it is articulated in a kaleidoscope of floral stamps among which wisteria and violet stand out, followed by small red fruits and medicinal herbs, embellished with hints of austere spices, tobacco, goudron and bloody nuances. On the palate it is rich and enveloping, with compact and powerful tannins that evolve in progression towards a finish of extraordinary persistence in which the fruit echoes as the protagonist.
Alcoholic fermentation in 61 hl oak vats with long maceration on the skins; malolactic fermentation in Austrian oak barrels of different sizes.
Grapes: 100% Nebbiolo
A historic and iconic wine born from the best vintages and the best grapes of the renowned France cru in Serralunga d’Alba in 1978. Undisputed protagonist in the history of the Langhe: expansive, exciting and sensational persistence and evolutionary potential. Without a doubt one of the most iconic, historic and best internationally recognized Italian red wines.
Barolo 2019 – Bartolo Mascarello
Description : The bouquet is articulated on intense tones of ripe red fruits, and withered flowers continuing its evolution towards notes of roasting, tobacco returns of camphor and sylvan suggestions of autumn woods. The mouth is full and dry, the powerful and material tannins in fieri spread on the palate and are well balanced by a sinewy acidity. The finish is very persistent with delicate references to fruit and spices.
Grapes from the Rué, San Lorenzo and Cannubi vineyards in the municipality of Barolo and Le Rocche in the municipality of La Morra. Spontaneous fermentation with indigenous yeasts in concrete tanks, 32 months aging in Slavonian oak barrels.
Grapes: 100% Nebbiolo
A classic and sincere wine of extraordinary evolutionary potential, an ineffable and sublime expression of the varietal character of Nebbiolo.
Barolo Bussia 2016 – Livia Fontana
Galvanizes the nose with a kaleidoscope of aromas ranging from intense hints of ripe berries, hints of plum embellished with humus, camphor and pine resin.
On the palate it has a very thick and silky tannic texture which is counterbalanced by an important acidity that gives it freshness and drinkability. Voluminous and harmonious finish, of extraordinary persistence.
Fermentation in steel tanks at controlled temperature with frequent pumping over and délestages. Maceration of about 20 days. Aging for at least 30 months in traditional oak barrels and then in the bottle until being put on sale.
A wine with an enthralling and expansive sip that maximizes the eloquent and elegant character of Nebbiolo. Imaginative and exciting, rightfully among the best red wines for taste-olfactory finesse.
Barolo ‘Bricco delle Viole’ 2019 – Vajra
Titillates the nose with incisive notes of dried roses and cherries in spirit, followed by nuances of candied orange peel embellished with tones of cocoa powder and well-integrated woody tones.
Galvanizes the palate with a thick but smooth tannin synergistically linked to a sinewy acidity that favors drinkability. Final of great persistence in which the protagonist echoes the Nebbiolo varietal. Refine 28 months in large Slavonian oak barrels, mainly from
25 and 50 hectoliters.
The historic Bricco delle Viole is one of the most famous of Barolo, which gives life to wines distinguished by elegance and freshness. Vajra is once again confirmed as his virtuoso interpreter.
Barolo Vigna Rionda 2017 – Massolino
The aromatic framework is broad and complex and is divided between notes of ripe cherry, licorice root and medicinal herbs.
The nose is convincing due to the synergy between the alcoholic and phenolic components which create a dense, material and very long sip, supported by a vigorous acidity which gives it freshness and drinkability.
The iconic Vigna Rionda by Massolino still convinces with its ability to combine complexity and elegance. Certainly among the best interpretations of the 2017 Barolo vintage.
Barolo ‘Aeroplanservaj’ 2019 – Domenico Clerico
Stratified nuances of cherry in spirit, plum, potpourri of dried flowers and aromatic herbs that stretch towards balsamic stamps of resin, ethereal nuances and undergrowth.
The palate is characterized by powerful clean and smooth tannins, well integrated by an acidic vein that gives it great freshness.
One of the greatest representatives of Langhe wines. Character of great complexity, the nose is a delicate prelude that spreads sensationally opulent on the sip.
Fully among the best producers of Barolo.
Barolo ‘Ornato’ 2018 – Pio Cesare
Multifaceted and passionate bouquet: outlines on display raspberry and cherry in alcohol to which sensations of roasting, goudron and tobacco are linked.
On the palate it is material with dense tannins of great thickness. Long, clean and enveloping finish.
One of the most important historical cellars of the Langhe, born in 1881.
An expansive but also vertical wine, rightfully among the best Barolos for a sensational dialectic between structure and elegance.
Barolo ‘Marcenasco’ 2019 – Renato Ratti
The nose is slender, with well-defined fruit combined with sensations of rose and violet potpourri and nuances of wild mint and licorice.
On the palate it is juicy, rich, with a warm and soft finish with long balsamic echoes. alcoholic fermentation in stainless steel containers at a controlled temperature with maceration on the skins for about 7-10 days. It ages for about24 months in large oak barrelsof 25 and 50 hectolitres, before being bottled.
An interpretation with a fragrant and multifaceted bouquet, a prelude to a vibrant sip in which the phenolic, alcoholic and acidity components are masterfully calibrated.
Pressenda 2018 – Marziano Abbona
On the nose there are evident floral notes of violet and small red berries and juniper enriched by balsamic brushstrokes of licorice root, resin and well integrated woody notes.
The drinkenvelops the palate in a fresh sip with perfectly outlined compact tannins. Excellent saline trail on the finish that leaves the mouth fresh and satisfied.
An interpretation of Barolo of sensational finesse, an example of how the prominent phenolic component of Nebbiolo can enter into synergy with the acidity, giving a new and exciting sip. Deservedly among the best Barolos for balance.
Barolo Boiolo 2019 – Camparo
The nose convinces us with fragrant floral and red currant nuances embellished with nuances of medicinal herbs and licorice root incense.
On the palate characterized by freshness, well balanced with the phenolic component of good presence and with an impeccable texture. Slightly balsamic finish of excellent persistence and precision. Matured in large wood for 18 months.
An artisanal wine of great vertical character: among the best Barolos for its ability to combine richness and elegance with a focus on the sharpness of the fruity-floral varietal character of Nebbiolo. Undoubtedly among the best Barolos
Monprivato 2017 – Giuseppe Mascarello
Olfactory it is articulated on intense notes of red flowers and berries, followed by successions of sweet spices, medicinal herbs and orange peel.
On the palate it is dense and enveloping, with compact tannins that evolve towards a finish of good persistence and spicy echoes.
A powerful, complex and iconic wine from the Langhe.
Among the best Barolos for its seductive and multifaceted drinkability, with great character.
Barolo Ginestra 2019 – Elio Grasso
Description: Stratified sensations on clear hints of wild strawberries and raspberry to which suggestions of medicinal herbs,orange peel, blood reminiscences and empyreumatic notes are added.
The sip is smooth with a well-defined tannic texture which is counterbalanced by a pounding acidity and a sensationally dashed compact tannin.
Among the best expressions of Barolo from one of the most iconic wineries in the Langhe. Elegant and material wine, unshakeable and emphatic with a pressing tannin: great territorial identity. Fully among the best Barolos.
Barolo Perno 2019 – Sordo
Smell initially played on floral notes, violet and sour cherries embellished with more enigmatic hints of wild catmint, resin and toasted stamps.
On the palate it is characterized by well-defined and compact tannins, backed by a very pleasant savory vein that gives smoothness and depth to the sip.
An iconic and intoxicating wine, among the best expressions of Nebbiolo for olfactory complexity and material and penetrating palate.
Impeccable value for money. Without a doubt among the best wineries that produce Barolo.
Barolo Brunate 2017 – Roberto Voerzio
On the nose it is articulated on penetrating notes of wild raspberry and red plums, followed by successions of coffee powder, dark cocoa and candied orange peel.
The sip is expansive and enveloping, the tannic texture is compact with excellent progression and evolves towards a finish of good persistence embellished with balsamic echoes
The undisputed protagonist in the history of the Langhe: titanic, exciting, and sensational persistence. Without a doubt among the best producers of Barolo.
Also of great interest are the Barolo crus of Serra, Cerequio, Sarmassa, Fossati and Case Nere.
Barolo ‘Bussia’ 2019 – Giacomo Fenocchio
The Barolo ‘Bussia’ Giacomo Fenocchio exudes hints of ripe red fruits and sweet spices on the nose, with a background of floral and earthy nuances.
On the palate, the wine is full and enveloping, with powerful tannins and a long finish with great persistence
A classic interpretation of Nebbiolo, demonstrating the distinctive character of the grape variety.
Deservedly among the best Barolos for its authentic and artisanal character.
Barolo Le Coste di Monforte – Lalù
Olfactorily it opens with a very frontal fruit raspberries, juicy cherry followed by suggestions of sweet spices, wild mint and toasted notes.
On the palate it is enveloping with a marked acidity of strength that gives drinkability and sweet and compact tannins that evolve in progression towards a finish of excellent structure and persistence.
Intoxicating and long-limbed, the emerging Lalù winery creates one of the best Barolos for its original character, freshness and drinkability.
Barolo Bussia 2019 – Marrone
Visually it has an intense garnet red color, the nose seduces with nuances of ripe woods, hints of plum which are echoed by well-integrated woody notes, cocoa and camphor.
Compact and ripe tannins and very engaging acidity. Excellent aging potential.
A Barolo with eloquent aromas and velvety enveloping on the palate with a sensational persistence.
Undoubtedly among the best value for money Barolos.
Barolo Rocche dell’Annunziata 2019 – Andrea Oberto
The nose reveals itself as fine and complex, outlining intense scents of wild berries in alcohol, hints of plum, datessweet spices and tobacco and ethereal notes.
On the palate it is enveloping with a very thick but extraordinarily silky tannic texture synergistically linked to an important acidity that gives freshness.
A voluminous and harmonious wine with a sensational balsamic persistence. Deservedly among the best Barolos.
Rocche dell’Annunziata 2019 – Trediberri
On the nose, very fresh and intense frontal fruit give way to more austere tar tones and spicy and toasted notes. On the palate it is vibrant and of excellent persistence, masterfully balanced between the soft and hard components.
Alcoholic fermentation in concrete vats for 12-14 days. Aging for about 20 months in 25 HL and 52 HL barrels.
A riot of fruit and balsamic notes, one of the best Barolos in its own right for its ability to combine complexity and drinkability.
Barolo ‘Serradenari’ 2019 – Giulia Negri
The nose opens wide and complex ranging from intense scents ofred fruits, blood orange, medicinal herbs and camphor.
On the palate of medium phenolic concentration, the acid component stands out, which gives it great freshness and drinkability. Spontaneous fermentation in truncated conical vats, and maceration for about 40 days. The wine then ages for 30 months in 25 hectoliter Slavonian oak barrels.
Giulia Negri with the highest vineyard of La Morra creates a Barolo with a markedly vertical character in which the eloquence of the varietal aromas of Nebbiolo is highlighted. Deservedly among the best for unique style and olfactory finesse.
Barolo DOCG Fossati 2019 – Dosio
The Dosio, Barolo Fossati di Dosio has an intense and fragrant bouquet that ranges from red fruits, sweet spices and floral notes.
On the palate, the wine is full-bodied and powerful, with well-structured tannins and balanced acidity.
The finish is long and persistent, with hints of licorice and tobacco that blend with elegant tertiary notes.
A Barolo of great balance, which reflects the distinctive character of the Fossati terroir and the oenological mastery in interpreting it.
Costa di Rose 2018 – Marchesi di Barolo
The bouquet is articulated on delicate nuances of violets, pine resin continuing its evolution towards balsamic notes, incense and cocoa with returns of medicinal herbs.
The mouth is full and dry, the sculptural tannins softly envelop the palate and are well balanced by a sinewy acidity. The finish is very persistent with delicate spicy references.
The symbolic cellar in the history of Barolo presents a vibrant wine obtained from Cru Costa di Rose, which skilfully combines floral and fragrant notes with length and complexity on the palate.
Among the best producers of Barolo for harmony and balance.
Barolo ‘Sorano’ 2019 – Claudio Alario
The bouquet is characterized by notes of small red fruits in jam, embellished with earthy brushstrokes and tertiary hints of graphite, licorice and autumnal spices.
The sip is full and enveloping, supported by well-defined tannins and an acidic shoulder that culminates in a fresh finish with a very pleasant persistence.
An interpretation of Barolo that expresses the quintessential potential of Nebbiolo.
Definitely among the best Barolos for its refined character and powerful extract which leads us to assume an excellent aging potential.
History of Barolo
he history of Barolo wine begins in pre-Roman times, with the first rudimentary cultivation of vines by the Ligurian Statielli. Piedmont began to attract the attention of the Gauls, and later of the Romans, for the quality of the wine produced in the Alba area.
Barol wine was produced, from Nebbiolo grapes. Thomas Jefferson described it as a wine ‘almost sweet like Bordeaux and lively like Champagne’, therefore sparkling and sweet (very different from how we know it today).
The history of Barolo has its turning point with the French oenologist Louis Ouart who, thanks to the impulse of Juliette Colbert and Camillo Benso di Cavour, bottled a dry and still red wine, modern and elegant. Cavour wanted a wine that could delight the demanding European courts and compete with the great French wines of the time: it is 1844 and the Barolo phenomenon is about to begin.
The Barolo Boys led by Elio Altare
Subsequently, between the two world wars the popularity of Barolo exploded, new vineyards were planted and the Barolo wine established itself as one of the greatest wines in the world. In 1927 the areas of production of Barolo wine were defined in the Official Gazette, and in 1980 Barolo became DOCG wine.
The history of Barolo continues from the 1980s: the Langhe are in full swing and winemaking techniques keep up with the times.
The school of modernists (among them the famous revolutionary Barolo Boys) began to oppose the traditional vinification of Barolo. The latter began to adopt shorter vinifications and refinements in barriques, giving birth to more colorful wines, less tannic and with aromas of sweet spices.
Bartolo Mascarello and his cult label
Consequently, these interpretations with an international character created many criticisms from traditionalists, as was made famous by the famous ‘j’accuse’ of Bartolo Mascarello’s 1996 which read: ‘No Barriques, No Berlusconi’.
In summary, today the bitter contrasts seem to have faded while the only winner is Barolo. It has become one of the most loved wines internationally thanks to its unique and inimitable charm.
Terroirs and crus of Barolo
The Barolo area is characterized by great geological variability. In fact, the stratification of the soil has marine origins: the Langhe hills emerge from an ancient marine gulf, where sandstones and clays have settled over the centuries.
Today three macro-types of soil can be identified: the oldest is that of Serralunga d’Alba and a part of Monforte, characterized by formations of Lequio. In the surroundings of Monforte d’Alba and Castiglione Falletto the soil is mainly composed of Diano sandstones originating following very ancient submarine landslides. Between Barolo and La Morra we find the characteristic marls of Sant’Agata.
The latter is the most common type of soil in the Langhe and presents a fair variability between the component of sand, silt and clay.
Among the Barolo crus we can mention some important ones such as Cannubi, Bussia, Brunate, Cerequio, Francia, Monprivato, Parafada, Villero, Monvigliero, il Prapò, Rocche di Castiglione, Rocche di Annunziata.
Which are the best Barolo?
Which are the best Barolo? Choosing is a difficult undertaking, which however inevitably is subject to the limits of a subjective opinion, which as such, by definition, is deficient and arbitrary.
We have simply compiled a list of our favorite interpretations according to our evaluations. However, it remains essential to underline that wine is not born as a status symbol, to be exhibited or flaunted coram populo.
But to excite us and be shared in a genuine way with the people we love, binding ourselves to contingent situations and to the unrepeatable and intimate moments of our life.
Therefore, we invite you to visit wineries and get to know the producers who produce wines in their uniqueness, so that you can independently discover and choose the wine that can be counted for you among your personal favorite wines. If you have had the patience to read this far, thank you for your attention, but now is the time to fill the glasses and cut the distant hopes, and therefore:
Cheers, Salute, Santé
Jean Marco Palmieri
BAROLO FOOD PAIRINGS
What to combine with Barolo?
Now that we have seen which are the best Barolo wines and the best Barolo producers, the question arises: what are the best food-Barolo combinations?
Discover the best Barolo food pairings and the rules to follow to combine Barolo and Barolo Chinato in the dedicated article.