At a glance

Producer

Terre del Barolo

Region

Barolo, Piedmont, Italy

Grape variety

Nebbiolo

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$32-45 USD

Tasting profile

Red cherry, dried rose, leather, tar, licorice, subtle spice and balsamic notes. Youthful tannins dominate, but fruit is expressive.

Evolution: Tertiary notes of dried porcini, underbrush, and earth emerge with 5-8 years in bottle, tannins soften, and palate becomes more harmonious.

At peak: Fully integrated aromas of violet, tobacco, and forest floor with a silky texture and prolonged finish.

Structure

Acidity

High, giving freshness and longevity

Tannins

High, ripe, and grippy typical of traditional Barolo Nebbiolo

Alcohol

14-14.5% ABV (typical for vintage and style)

Aging potential

10-15 years from vintage with moderate upside for a cooperative Barolo

Drinking window

Peak drinking

2027 to 2039

Optimal window

2025 to 2042

Current status

Structured and youthfully firm

Current condition

Approachable with decanting but will benefit from further cellaring as tannins integrate.

Barolo from a respected cooperative in a classically styled vintage develops best with at least 5 years' aging, showing its best between 7-12 years after harvest as tannins mellow but fruit remains vibrant. Longer aging (>15 years) is rare for this category but possible in strong vintages.

Food pairing

Braised beef (Brasato al Barolo), wild boar ragu, aged Parmigiano Reggiano, truffle risotto, mushroom polenta, game birds.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — Opens up intense Nebbiolo aromatics and softens firm tannins for youthful Barolo.

Sustainability

Sustainability score: 6/10

Integrated pest management, reduction of chemical inputs, biodiverse cover cropping, responsible water use, use of lightweight bottles in some lines, limited solar installation.

Terre del Barolo is a cooperative with a focus on incrementally improving sustainability (biodiversity, input reduction, 'The Green Experience' program). Not fully organic or biodynamic, but meaningfully engaged in the regional sustainability movement. Carbon footprint benefits from local purchasing; international exports are average for the region and class. Some improvements in energy use and packaging, but not leaders in certification or renewable energy.