About Barolo Altenasso
- Style
- Red
- Grape Varieties
- Nebbiolo
- Price Range
- $38-45
- Alcohol
- 14.5%
Cavalier Bartolomeo's flagship Barolo, sourced from a roughly 3-hectare parcel in the Altenasso vineyard in the hills of Castiglione Falletto, planted mainly to Nebbiolo on calcareous marl soils at around 180m elevation with southwest exposure. About 9,000 bottles are produced annually. Fermentation is temperature-controlled with extended maceration on the skins, followed by aging in a combination of barrique and larger tonneaux (mostly used wood) before further refinement in bottle. The wine shows garnet red color with orange reflections that deepen with age, and an intense, layered bouquet of blueberry, black plum, candied orange peel, dried almond and light wood spice. On the palate it is dry, warm and still firmly tannic when young, well structured with a persistent, slightly bitter finish.
Altenasso is proof that Cavalier Bartolomeo can do modern polish without losing old-school Barolo grit — drink it for the fruit now, cellar it for the structure later.
New to wine?
An approachable, food-friendly entry point into serious Barolo — open when young, but built to age.
Food Pairings
A classic match for braised or roasted red meats — think brasato al Barolo, rib-eye steak, or roast lamb — as well as game such as venison and aged hard cheeses like Castelmagno.
When to drink it
Special dinners, Italian meat-forward menus, celebratory occasions worth a proper Barolo
Terroir & Winemaking
100% Nebbiolo from the Altenasso cru in Castiglione Falletto (calcareous marl soil, ~180m elevation, southwest exposure). Temperature-controlled fermentation with extended skin contact, aged in barrique and tonneaux (predominantly non-new wood) before bottle refinement; open and generous in youth, gaining complexity with 5-8 years of cellaring.
About the producer
Cavalier BartolomeoTraditional family-run Barolo estate with historic roots.Visit the producer page →Frequently Asked Questions
- What does Barolo Altenasso taste like?
- Garnet red with orange highlights, it offers an intense bouquet of blueberry, black plum, and candied orange peel with hints of dried almond and oak spice, leading to a dry, warm, still-tannic palate with a persistent, slightly bitter finish.
- Is Barolo Altenasso ready to drink young, or does it need aging?
- It is open and generous even in youth, but Cavalier Bartolomeo recommends 5-8 years of cellaring for the wine to reach its full complexity and elegance.
- What food pairs best with Barolo Altenasso?
- Rich red meat dishes such as brasato al Barolo, roast lamb, and game, as well as aged hard cheeses like Castelmagno, complement its structure and tannin.
- What grape and vineyard does Altenasso come from?
- It is 100% Nebbiolo from the Altenasso vineyard in Castiglione Falletto, a roughly 3-hectare, southwest-facing parcel on calcareous marl soils, yielding about 9,000 bottles per year.
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