The importance of
terroir
The geological formations of the area are
made up of ancient marine deposits from a tributary of the river
Tetide. This resulted in layers of sandstone and marl being
deposited in layers less than 50cm thick. Above these layers are
fossils and sediments including rich, heavy, grey clay.
The mix of these different soil strata
changes across the Langhe with more sandy soils being evident in
the commune of La Morra. On the other side of the valley, in
Monforte, a much heavier layer of clay is present.
The physical structure of the land and its
chemical compositions create the unique characteristics of the
region's wines, especially the Barolo - defining its colour,
bouquet and great ageing potential.
The region's weather patterns are also
crucial, especially for nebbiolo, which is the
first vine in the Langhe to sprout and the last to be picked. Major
fluctations in temperature and conditions - and particularly hail -
will ruin the crop. The winter snow is essential to build the water
reservoirs required to help the vines recover from the previous
harvest and prepare for a warm summer (30-35 degrees). Finally a
little rain during September helps create the perfect conditions
for a good vintage.
The regulations: what
must happen in the cantina
For nebbiolo to be made into
Barolo the winemaker must conform with these minimum standards as
set out by the DOCG in July 1980:
- 100% nebbiolo.
-
The grapes must be harvested from one of the designated
eleven communes.
- A maximum yield per hectare
of 80 quintals of grapes, equivalent to 52 hectolitres of wine or
6,933 normal bottles.
- The wine must be aged for a
minimum of three years, starting from the 1st January
after the harvest, of which two must be in wooden barrels, either
oak or chestnut.
- A Barolo Riserva in turn
must age for a minimum of five years, three in barrel then a
further two in bottle. A Riserva is only made in the very best
years.
- Alcohol percentage must be a minimum of
13%.