All things Barolo. By law, wines marked Barolo have to be made with 100% Nebbiolo grapes, and there are eleven communes within Barolo where Nebbiolo is grown.
Each different commune makes a slightly different style of Barolo, depending on the soil composition. Older soils are quite poor, meaning that the vine roots have to go deep to find nutrients. The resulting wines are pretty tannic, with aromas that are often a bit closed upon the wines’ initial release. The younger soils produce ruby-colored wines that are less tannic, more soft and elegant and have more pronounced fruit and floral aromatics.
Barolo is required to spend at least 3 years aging, two spent in wood, while the third in bottle. To earn the designation “Riserva,” the wine must be aged for at least 5 years. Here's one that I love. The Boroli 2011 Barolo is smooth and bright with silky texture and juicy style; tangy, edgy and long. 90 Points and $40.