The wine was already produced and market by the ancient Romans, and was revived by Carlo Alberto in the Royal dwelling of Pollenzo, also thanks to the experiments run in the Grinzane’s castle by Camillo Benso, count of Cavour. It soon became a key product in the Langhe and Roero’s economy.
From 100% Nebbiolo grapes the Barolo wine was born, a garnet-coloured wine able to seduce every palate. This grape variety is cultivated in the Barolo’s territory since the ancient times, but it’s been thanks to Camillo Benso count of Cavour and Giulia Colberti Falletti, last marquise of Barolo, that in the mid- Nineteenth century began the production of an exceptionally rich and balanced wine, destined to become Savoy’s Piedmont ambassador in the courts of the whole Europe.
The importance of Barolo is due to his structure, expressing a complex and enchanting bouquet, able to develop itself through time without losing its sensory qualities.
The best foods to match the Barolo wine are the most elaborate meat and wild game dishes . The truffled dishes are excellent too. The Barolo wine brings out matured cheese’s flavours and matches perfectly with dried patisserie. Bring the foods to Barolo wine requires a hint of sophistication. Through the following steps, we will give you some advice about this.