Barolo docg indigenous yeasts products

The history of Barolo, the wine of kings, is ancient and dates back to the mid-19th century, thanks to the determination of Camillo Benso, Count of Cavour, and Giulia Colbert Falletti, the last Marchesa di Barolo. Legend has it that the Marchesa donated to King Carlo Alberto of Barolo 325 carrà (ancient wooden transport barrels with a capacity of about 600 liters) of Barolo, corresponding to the number of days in a year minus 40, which are the days of Lenten fasting. The king was so delighted that he wanted to acquire his own estate, the Verduno estate. Later, King Vittorio Emanuele II continued the legend by purchasing the Fontanafredda estate in Serralunga d'Alba.

Barolo can be produced using the Nebbiolo grape variety, specifically the sub-varieties Michet, Lampia, and Rosè, with a minimum aging of 3 years for the regular version and 5 years for the "riserva" version. It is a wine of great complexity and elegance that can age beautifully over time.

The hilly area of the Langhe is mostly composed of limestone, tuff, and gypsum, formed approximately 7 million years ago after the retreat of the Padano Sea. This unique soil is the perfect habitat for Nebbiolo and creates harmonious, structured, and long-lived wines.

Altitude ranges from 170 meters above sea level to 540 meters above sea level, with south, east, or west exposures.

The Nebbiolo grapes, used to produce Barolo, are usually harvested in late September or early October. The timing of the harvest is crucial as it determines the ripeness and balance of the grapes. Once harvested, the grapes are gently crushed to break the skin and release the juice. In some cases, the grapes may undergo destemming, where the stems are removed to avoid any unwanted tannin extraction. The crushed grapes, along with their skins, are transferred to fermentation vessels, which can be stainless steel tanks or traditional large wooden vats. The fermentation process begins naturally, as yeast present on the grape skins converts the grape sugars into alcohol. During this phase, the must (juice and skins) is regularly mixed or pumped over to enhance color and flavor extraction. Barolo wines undergo an extended maceration period, which typically lasts for several weeks or even months. This allows for further extraction of tannins, color compounds, and aromatic compounds from the grape skins, resulting in the wine's characteristic structure and complexity. After the alcoholic fermentation is complete, Barolo wines often undergo malolactic fermentation. This secondary fermentation converts the sharp malic acid into softer lactic acid, contributing to the wine's smoother texture and flavor profile.

Aging is a crucial step in the production of Barolo wines, as it allows the wine to develop its distinctive characteristics over time. Barolo is required by law to be aged for a minimum of 38 months, with at least 18 months in wooden barrels.

For Barolo "riserva," the aging period extends to a minimum of 62 months, with at least 24 months in wood. The aging process occurs in large oak casks, known as botti, which impart subtle flavors and help the wine integrate and evolve.

Finally, after the aging period, the Barolo wine is ready for bottling. It is carefully transferred from the aging vessels into bottles, where it continues to develop and evolve over the years.