Barolo and Barbaresco are the two most famous red wines of Piedmont. They are made from the same grape, a few kilometres apart, yet they follow different rules and taste different. Here is how to tell them apart, based on each wine's official production rules.
What is the difference between Barolo and Barbaresco?
Both are made from 100% Nebbiolo. What separates them is where the grapes grow and how long the wine must age before release.
|
Barolo DOCG |
Barbaresco DOCG |
| Grape |
Nebbiolo only |
Nebbiolo only |
| Zone |
11 communes south-west of Alba |
Barbaresco, Neive, Treiso and part of Alba |
| Minimum ageing |
38 months, at least 18 in wood |
26 months, at least 9 in wood |
| Riserva |
62 months, at least 18 in wood |
50 months, at least 9 in wood |
| Earliest release |
1 January, 4th year after harvest |
1 January, 3rd year after harvest |
| Minimum alcohol |
13.0% |
12.5% |
| DOCG since |
1980 |
1980 |
Ageing is counted from 1 November of the harvest year. (Barolo DOCG rules, Barbaresco DOCG rules)
Where do Barolo and Barbaresco come from?
Both zones are in the Langhe hills of the province of Cuneo, on either side of the town of Alba. Barolo covers 11 communes. Three lie wholly inside the zone: Barolo, Castiglione Falletto and Serralunga d'Alba. Eight are partly inside it: Monforte d'Alba, Novello, La Morra, Verduno, Grinzane Cavour, Diano d'Alba, Cherasco and Roddi. (Barolo DOCG rules) Barbaresco is smaller: the communes of Barbaresco, Neive and Treiso, plus the San Rocco Seno d'Elvio area of Alba. (Barbaresco DOCG rules)
How do they taste different?
They share Nebbiolo's aromas: the bottles we carry list rose petals, cherries, liquorice, spice and, with age, leather. The difference is in the grip. Wine Folly explains that Barbaresco's soils are richer in nutrients, so its wines "don't exude as much tannin as Barolo", and that "the tannin won't hit you quite as hard in the Barbaresco." The Barbaresco rules themselves describe the wine as dry, full and delicate, velvety and "giustamente tannico": properly tannic. (Barbaresco DOCG rules)
In short, Barolo tends to be the firmer, more structured of the two, and Barbaresco the more approachable when young.
Which is better, Barolo or Barbaresco?
Neither is simply better; it depends on the bottle and the occasion. Choose Barolo when you want structure and a wine that will reward more time in the cellar or in the glass. Choose Barbaresco when you want the same Nebbiolo character with a softer edge. Producer and vintage matter more than the name on the label.
What does Riserva mean on Barolo and Barbaresco?
Riserva means longer ageing before release. A Barolo Riserva must age at least 62 months, against 38 for a standard Barolo, and a Barbaresco Riserva at least 50 months, against 26.
Is Nebbiolo d'Alba the same as Barolo?
No, but it is a close relative. Nebbiolo d'Alba DOC is also made only from Nebbiolo, in a zone that takes in the Roero and parts of several communes around Alba, including some in the Barolo area. It needs only 12 months of ageing, or 18 months with at least 6 in wood for a Superiore. (Nebbiolo d'Alba DOC rules) It is a good way to get to know the grape before opening a Barolo.
How should I serve Barolo and Barbaresco?
These are wines that open up with air. The producers of the bottles we carry recommend serving Barolo at 16 to 18°C and decanting it for 40 to 60 minutes, and serving Barbaresco at 18 to 20°C after an hour in a decanter. They suit stewed red meat, game, aged cheese and dishes with white truffle.
Barolo, Barbaresco and Nebbiolo d'Alba at Solo Cru
Our older Barbarescos, from 2003 to 2006, are a rare chance to taste mature Nebbiolo that has already done its ageing. See all our Italian red wines.
