About Barolo Villero
- Style
- Red
- Grape Varieties
- Nebbiolo
- Price Range
- Approx. $70-75
- reference conversion from ¥11,000 Japan retail, 2015 vintage
- Alcohol
- 14%
Sourced from Boroli's own plots within the historic Villero cru — over 15 hectares of south/southwest-facing vineyard in Castiglione Falletto, first documented in Vignolo Lutati's 1927 classification. The low-permeability clay-rich soil retains water even in dry vintages, giving the wine remarkable structure and ageing potential. Aromas of wilted rose, dried flowers and spice lead to a palate of excellent structure balanced with elegance, hallmarks of Castiglione Falletto's Barolos.
Villero is where Boroli shows its ageing pedigree — a wine that rewards patience with layers of dried rose, spice and espresso over a decade or more.
New to wine?
More structured than Boroli's base Barolo — best approached by those already comfortable with Nebbiolo's firm tannins.
Food Pairings
Pairs well with roasted game, braised short rib, truffle-based dishes and long-aged hard cheeses.
When to drink it
Special occasion dinners, cellar-worthy gifts for wine collectors
Terroir & Winemaking
Fruit from a south/southwest-exposed, low-permeability clay-limestone site; traditional vinification with extended maceration and aging in oak, built for long-term cellaring.
About the producer
BoroliMonopole Barolo from the historic Brunella vineyardVisit the producer page →Frequently Asked Questions
- What makes Barolo Villero different from Boroli's base Barolo?
- It comes exclusively from Boroli's plots in the Villero cru, a south/southwest-facing site with water-retentive clay soils that give more structure and ageing potential than the estate blend.
- How long can Barolo Villero age?
- Thanks to its firm tannic structure, it is built for a decade or more of cellaring, often improving with 10+ years in bottle.
- What food pairs best with it?
- Rich, fatty dishes such as braised beef, game and aged cheeses balance its tannic structure well.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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