Traditionally, Nebbiolo from various vineyards and from more than one of the 11 villages has been blended to create Barolo. Though many producers also make single-designation Barolos from the 170 officially delimited crus or vineyard sites (officially known as Additional Geographical Mentions or Definitions) dispersed among the villages, that approach remains the foundation of the denomination.
Only three of the eleven villages—Serralunga d’Alba, Castiglione Falletto, and Barolo—are fully included in the denomination. Important towns are also La Morra and Monforte d’Alba. The five settlements listed above comprise the core villages of Barolo. The less well-known villages are Grinzane Cavour, Diano d’Alba, Cherasco, and Roddi, with their modest output, while Novello and Verduno are becoming more and more prestigious.
Barolo
The birthplace and namesake of the denomination is the picture-perfect village of Barolo, which is dominated by its mediaeval castle. Tancredi and Giulia Falletti, the Marchesi di Barolo, concentrated on producing Nebbiolo red wine that would age well here in the 1830s.
Barolo is situated on a high plateau encircled by hills covered in vines. The soils here are primarily grayish-blue Sant’Agata Fossili marls, which date back to the Tortonian era. They play a major role in the perfume, finesse, and complexity of the village’s wines.
Though they are generally more approachable earlier than the more austere, tannic wines from Serralunga and Monforte, wines from Barolo age incredibly well. The latter were formed in the Serravallian era and have more limestone in their sandstone soils.
Cannubi, one of the most well-known vineyard sites in the denomination, is located in the Barolo village. The legendary Cannubi hill’s centre has long been recognised for the superior grapes it produces, despite the fact that use of this historic name has spread over time to encompass nearby regions.
The historic Cannubi site, in addition to its southeast exposure, boasts distinctive soils with bluish grey marls blending with sand and sandstone, producing wines with remarkable perfumes, finesse, and longevity. The town’s other significant vineyard areas are San Lorenzo, Cannubi Boschis, and Brunate.
Some of the most famous and recognisable cellars, such as Giuseppe Rinaldi, Brezza, Marchesi di Barolo, and Cantina Bartolo Mascarello, are also located in the village.
Castiglione Falletto
Situated in the very centre of the denomination, this small village is dominated by a 13th-century castle with distinctive rounded towers. The smallest of Barolo’s main townships, Castiglione Falletto is one of the three villages that completely fall under the appellation.
Due to the efforts of the late Ferdinando Vignolo-Lutati, a resident and former professor at the University of Turin, it is also one of the most researched Barolo growing zones. He carried out a comprehensive soil study in 1929 that is still considered best practice.
The soils of Castiglione Falletto are the most complex in the denomination, primarily composed of deposits from the Serravallian era. They are made up of calcareous marls alternating with sandstone and sand beds that are scattered with marls.
Other regions, such as the sandy deposits known as Arenarie di Diano d’Alba, have soils that were formed during the Tortonian era. Parts of Castiglione Falletto have the most sand in the denomination, according to a 2000 Piedmont Region report on the Barolo territory.
Top Barolos from Castiglione Falletto are among the denomination’s most complex due to the intricacy of the soils. They are elegant, well-structured, scented, and have a long shelf life. Among the 20 designated crus of the village are some of the most renowned Barolo vineyards, including Villero, Rocche di Castiglione, Fiasco, and Bricco Boschis.
The Bricco Boschis hill, nearly all owned by the Cavallotto family, blends soils from the two different geological ages that separate the Langhe hills.
According to Alfio Cavallotto, who co-manages the family business with his brother Giuseppe, an enologist, and sister Laura.
The centre of the Bricco Boschis cru falls along the border of the Serravallian and Tortonian substrates, and the cru shows an unusual mix of white, yellow, and grey marls, punctuated by layers of sand.
The Bricco Boschis hill, nearly all owned by the Cavallotto family, blends soils from the two different geological ages that separate the Langhe hills.
According to Alfio Cavallotto, who co-manages the family business with his brother Giuseppe, an enologist, and sister Laura.
This combination of soils gives the Bricco Boschis wine a very good structure, making it elegant and fragrant as well as suitable for long ageing.
Serralunga d’Alba
Some of the most renowned and sought-after Barolos reside in the mediaeval village of Serralunga d’Alba, or simply “Serralunga.” Village grapes provide what can be an intimidating tannic backbone to the traditional blended Barolos, which has always made them a key component.
The light, nearly white soils of Serralunga date back to the Serravallian period, which occurred 13.8–11.6 million years ago. Numerous compact layers of limestone, marl, and sandy marl make up this smooth, calcareous marl. Similar soils are found in other villages, but Serralunga’s vineyards have the highest concentration of calcium carbonate, which is a key component of wines with remarkable structure.
The village’s most sought-after vineyards combine southern exposure and elevation to extend the growing season. Some of the denomination’s most austere, sophisticated, and age-worthy choices are produced under these circumstances.
Though the region is known for its muscular Barolos, most producers are looking for a blend of grace and firmness. In order to help grapes reach optimal ripening and produce more refined tannins, producers put in more effort in the vineyards through meticulous canopy management, careful green harvesting, and the addition of grass between the rows. The finest Serralunga products available today have an amazing combination of depth, elegance, complexity, and structure.
Among all the well-known crus, Vigna Rionda is unique and was first made well-known by the forerunner Bruno Giacosa, who obtained grapes from what is regarded as the cru’s best parcel. The first bottling from this subzone to come from a single vineyard was his Collina Rionda.
Sergio Germano, Ettore Germano‘s owner and winemaker, is one of the Canale family’s heirs who now share ownership of this hallowed parcel.
According to Germano, who released his renowned cru a year later, “Vigna Rionda is full south and is protected by the ridge of Serralunga from the cold eastern winds, allowing Vigna Rionda’s grapes to reach ideal maturation every year.” In addition to the typical calcareous soil of Serralunga, a small amount of sand adds subtlety and fragrance.
La Morra
La Morra, which is situated above the Barolo village, is home to the greatest area of officially registered Barolo vines. Its elevation ranges from 656 to 1,640 feet above sea level, which is also the largest variation. Beautiful views of the Langhe hills below and the surrounding mountains can be seen from the town’s summit.
Known for their seductive scents, La Morra is known for producing what is usually regarded as the most elegant Barolos in the denomination. Because of their powerful, flowery scents, the township’s grapes are essential to the denomination’s blends. In addition to continuing to develop and get better with age and maintaining for at least another 15–20 years after harvest, depending on the vintage, barolos from this region are generally more approachable earlier than those from other regions.
A lot of producers used assertive winemaking techniques to bolster their more sophisticated wines. This involves new barriques to add complexity and structure, as well as a brief, turbulent fermentation in rotary fermenters to extract more colour.
Nonetheless, Nebbiolo may be overpowered by the overtly oaky notes from recently opened barrels. Fortunately, in order to create Barolos that combines body, finesse, fragrance, and depth, most producers here, as in other villages, now prefer to use a combination of barrel sizes and ages rather than as much new oak.
While altitude and the new microclimate are important, the soil is credited by many producers for La Morra’s poised Barolos. La Morra contains the highest concentration of clay and the lowest concentration of sand, sandstone, and limestone in the denomination. It is primarily composed of the bluish-grey Sant’Agata Fossili marls from the Tortonian age.
Because of the increased clay content, the soils are able to hold onto moisture longer and produce water reserves that help keep vines healthy. It follows that during dry years, La Morra typically performs better. Extremely wet vintages can cause grapes to suffer because the ground holds onto too much water, which can hinder Nebbiolo from maturing to its ideal state.
La Morra comprises 39 clearly defined crus, including renowned names like Cerequio, Annunziata, Brunate, Arborina, La Serra, and Rocche dell’Annunziata. One of the best locations in the denomination is the latter, which is La Morra’s most historic.
“If La Morra represents the refined style of Barolo, then Rocche dell’Annunziata is the pinnacle of elegance,” states Pietro Ratti, Renato Ratti’s owner and winemaker. The vineyard area faces southwest and is situated at a height of about 985 feet above sea level. This is where some sand layers can be found in the typical blue marl soil of La Morra. This adds amazing talent and a strong, lingering scent.
Monforte d’Alba
Monforte, another of Barolo’s principal villages, produces a variety of Barolo styles, ranging from complex and perfumed to full-bodied and tannin-crunching.
The Latin Mon Fortis, a mediaeval castle that was once positioned atop the town’s tall hill and encircled by defensive walls, is where Monforte gets its name. After La Morra, the sizable municipality is the second-largest commune in terms of Barolo output.
The town’s soil is frequently likened to Serralunga’s, with its main constituents being sandstone, clay, and calcareous marl. Nonetheless, a portion of Monforte contains the same sandstone as Arenarie di Diano d’Alba in Castiglione Falletto.
There are 11 defined crus in Monforte, with Bussia being one of the most well-known names in the denomination. This ancient wine region is well-known for its exceptional Barolos, which have remarkable flavour depth, age-worthy structure, finesse, and balance.
Local winemakers and wine enthusiasts, however, have taken issue with the town’s lack of effort in drawing boundaries for the official crusade. Small vineyards were not protected but rather amalgamated into vastly expanded vineyard areas, such as Bussia, which has now grown significantly beyond its original bounds.
Novello
Novello, which borders the town of Barolo, is home to Ravera, one of the best vineyard sites in the denomination, as well as a number of other good vineyards. Although some producers used grapes from this area for their blended Barolos prior to the 1990s, the village was not well-known.
This was altered by the late producer Elvio Cogno‘s Barolo Ravera 1991, the first bottling from a single vineyard in the village.
According to Valter Fissore, winemaker and co-owner of Elvio Cogno with his wife, Nadia Cogno, “Our Ravera combines body and finesse, thanks to the cru’s breezy microclimate that generates marked day and night temperature variations, predominantly limestone soil, and 50–75 year old vines.”
Verduno
The denomination’s northern boundary is marked by the brilliant vineyards of Verduno, which are located above La Morra. This village is still little known to all but the most ardent Barolo lovers due to its relatively low output and the fact that, until recently, most growers sold their grapes to larger producers who didn’t list Verduno or their crus on their labels.
A number of well-known producers have teamed up with a few of their historic Verduno counterparts over the past ten years to create wonderful, sophisticated Barolos that are sensationally floral and spicy.
One of the top sites in the denomination, Monvigliero, is one of Verduno’s twelve official crus. The Tanaro River, below, gets full southern exposure and silty, calcareous clay soils that produce cool evening breezes. The aromatic intensity, complexity, finesse, and longevity of Monvigliero Barolos are remarkable. There are three other outstanding Verduno vineyards: Massera, Breri, and Pisapola.
Roddi, Cherasco, Grinzane Cavour, and Diano d’Alba
The fewest vineyards planted specifically for the production of Barolo are found in these four villages. Compared to other villages, their crus are not as good or very good.
Smilezane The most famous feature of Cavour is its name-brand castle, which was once owned by the family of Count Camillo Benso of Cavour, the first prime minister of a united Italy in the 19th century. Cavour was a pioneer in the production of Barolo and the driving force behind the nation’s revolutionary agricultural reforms. The village now has eight defined crus, the most historic of which is Castello.
Just 57 acres of vines in the mediaeval hamlet of Roddi, on the northeastern edge of the denomination, are used to produce Barolo. Roddi, with its austere castle from the eleventh century, was long considered one of the forgotten towns of Barolo. But when renowned producer Enrico Scavino bought the property in the Bricco Ambrogio wine region, that all changed. This is Roddi’s only delimited cru available today, and it can supply Barolos with lovely, floral aromatics.
Just 35 acres of Barolo vines make up Diano d’Alba, which ranks tenth in terms of volume. The town, which has three geographic mentions—the most prominent being Sorano—is situated between Grinzane Cavour and Serralunga d’Alba and is better known for its Dolcetto production. This cru is primarily located in Serralunga, which is regarded as a top site.
Cherasco only dedicates a small portion of its land to producing Barolo. With a single producer, Mantoetto, the town’s delimited subzone comprises less than five acres and 0.13% of total output.
