About this wine
Barolo Boiolo is Camparo's single-vineyard Barolo DOCG, sourced from the Boiolo cru in the La Morra subzone of Piedmont. Made from 100% organically farmed Nebbiolo, the grapes are hand-harvested in October, fermented in temperature-controlled stainless steel for a minimum of 30 days, then aged roughly 24 months in French/Slavonian oak casks. The result is a traditional, structured Barolo with aromas of dried roses, pepper, savory meat, earth and dried orange peel, firm tannins and a long, sinewy finish.
A traditional-style Barolo — decant an hour before serving to let its aromatic complexity open up.
Sommelier's Note
"A benchmark expression of La Morra Barolo — structured, savory and built to age."
Food Pairings
Pairs beautifully with roasted red meats, game, truffle dishes and long-aged hard cheeses such as Parmigiano-Reggiano.
When to drink it
Formal dinners, celebrations, and serious wine tastings.
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Alcohol
- 14.5%
- Price Range
- ¥9,000-15,000
Terroir & Winemaking
100% Nebbiolo, organically farmed. Hand-harvested in October, fermented on skins for a minimum of 30 days in stainless steel, then aged around 24 months in oak casks before further bottle ageing.
Frequently Asked Questions
- What does Barolo Boiolo taste like?
- Dried roses, cherry, licorice and forest-floor aromas with firm, structured tannins and a long finish.
- What food pairs best with it?
- Rich red meats, game, truffle dishes and aged hard cheeses.
- When is the best time to drink it?
- It is approachable young after decanting, but rewards cellaring for 10-15 years.
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