Nebbiolo grapes are the basic of Barolo wine.

Nebbiolo is a grape variety that produces berry colored (black) grapes; It is considered one of the most valuable varieties, suitable for highest quality aging wines.

The term nebbiolo seems to derive from “nebbia”-> “fog”, to define the appearance the berry, dark, but tarnished (fogged) by abundant bloom.

Nebbiolo has its first historical mentions at the end of the thirteenth century (1273), for its presence in various locations, primarily in the Piedmont. Only since the nineteenth century, the Nebbiolo is frequently mentioned in the works of the most famous wine scholars. In 1431 it is mentioned in the wine statutes.

Barolo Origins in Piedmont
Hills from 170 m. to 540 m. Clay and calcareous soils or their combination.


Between 1830 and 1850 in the castle of Grinzane Cavour…

Between 1830 and 1850 in the castle of Grinzane Cavour, Count Camillo Benso and, in the castle of Barolo, the Marquise Juliette Colbert, started the production of a red wine suited to be able to survive the long journeys. By improving the technique of fermentation they produce an exceptionally rich and harmonious wine, destined to become the ambassador of Piedmont in the courts of Europe.

One day of the year 1847 the marquise Falletti offered to King Carlo Alberto Barolo 325 barrels (600 liters each) – one for each day of the year except for the period of religious abstinence – because the King had expressed a desire to taste that ”her new wine”. King Carlo Alberto was so enthusiastic about the gift of wine, that he decided to buy an estate to be able to start its own production, and so did his son King Vittorio Emanuele II a few years after buying other two estates.

Count of Cavour was the first Prime Minister (1861) of the Kingdom of Italy, the politician who most of all contributed to the founding of the modern Italian state. He previously served as Minister of Agriculture and Commerce of the Kingdom of Piedmont and promoted important land and agriculture reforms. He stated the regulation of production of Barolo in 1844.



Garnet red color with orange reflections, the nose is intense and persistent, or with olfactory assets exceptionally complex, which tends to favor, depending on the state of evolution, fruity and floral notes like violet and vanilla or tertiary notes such as spice.

In the mouth the components “hard” (acidity, tannins, salts) are nicely balanced by the “soft” (alcohols and sugar alcohols), with an exceptional intensity and persistence.

Aging: Minimum three years with effect from 1 January of the year following the harvest, at least 2 years in oak or chestnut barrels.


The Barolo is the right match with dishes such as red meat roasts, braised meats, game dishes, hard and aged cheeses.

Like all great red wines can also be classified as a sipping wine.