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DOCG area for dry red wine in the Italian region Piedmont named after the town of the same name 15 kilometers south of Alba. The DOC zone, defined in 1966 with just under 1,300 hectares of vineyards (divided into as many parcels) in the Langhe Mountains covers the districts (or even parts of it) Barolo, Castiglione Falletto, Cherasco, Grinziano, La Morra ( with a third of the area by far the largest area), Monforte d'Alba, Novello Rossi, Serralunga d'Alba and Verduno. They are mainly south facing on steep slopes. The historic core areas of Barolo, Castiglione Falletto, La Morra, Monforte and Serralunga account for more than 80 percent of production.
Until the middle of the 19th century, the wine was not dry-built. The reason was that there were only insufficient yeasts due to the late ripening Nebbiolo and therefore only in the cold season in November and December fermentation. This always left a relatively high in the wine. In support of Giulietta Falletti (the Marquesa of Barolo) was the French oenologist Louis Oudart called into the country. This built on its winery around the year 1850, the wine for the first time dry (similar support he made later in the Barbaresco ). This was the beginning of the unstoppable triumph of Barolo.
The DOCG classification was granted in 1980, which also includes permission for vineyards or vineyards ( Vigna ) on the label may appear. The most famous are Arborina, Arione, Cannubi, Cerequio, Brunate, Bussia, Fisaco, Francia, La Serra, Lazzarito, Monprivato, Ornato, Rocche, Sarmazza and Vigna Rionda. The Barolo is 100 percent pure from the Nebbiolo pressed (the earlier allowed addition of Barbera is no longer allowed), which finds the best conditions here. Essentially, there are two different ones soil types, In the districts of Barolo and La Morra predominates calcareous marl (here called Tortonium). These wines are a bit milder and mature faster. The second type of soil with a higher content of sandstone in the districts of Castiglione Falleto, Monforte and Serralunga (here Helvetium called) produces more intense wines that require a longer maturation period. All Baroloweine have similarities. This is a garnet red color, relatively high alcohol, tannin and acidity and a complex aroma of plums, roses, tar and liquorice,
The red wine needs a long maturation period of up to ten years and more to completely remove the tannin hardness. The color changes from ruby to brick red. He is extremely durable, at least 25 years and longer. He rightly enjoys true cult character; the Italians call him "king of wines and wine of kings". The Barolo has 38 months, of which 18 months in wood, the Riserva 62 months of which 18 months in wood mature. Both have a minimum alcohol content of 12.5% vol. There is also a bitter variant BaroloChinato, with cinchona and other spices and is aufgespritet to about 16% vol alcohol content. From the mid-1990s, the young winemaker generation in particular began testing new winemaking techniques. These include short maceration times, mash heating and Barrique, As the best vintages apply in 1982, 1985, 1988, 1990, 1993, 1995, 1996, 1997 and 2000.