▻ Barolo with David Gleave MW
In conversation with David Gleave MW
Episode Summary:-
David Gleave MW takes a deep dive into Barolo, Italy’s famous wine DOCG, a region esteemed for producing Italy’s finest reds. Barolo, which is 100% from the Nebbiolo grape, grown on the Langhe hills in Italy’s northwest, the Piedmont, which means foot of the mountains. David explains that Nebbiolo has traditionally needed south-facing sites, as it is the first grape variety to bud and the last to ripen. It is quite a small area, 12km from north to south, and 9km east to west.
The soils are marine in origin, and David explains the two types, which gives the wines different characters. There are 181 MGAs (Menzione Geografica Aggriuntiva), but David advises that the criteria for each one differs quite widely. He discusses the best-known vineyards to look out for, and names 11 top producers:
Elio Altare – Chiara Boschis – G.B. Burlotto – Aldo Conterno – Giacomo Conterno – Gaja – Bruno Giacosa – Cantina Mascarello – Vajra – Vietti – Roberto Voerzio
He also provides tips for up-and-coming producers:
La Briccolina – Alberto Burzi – Alessandria Crissante – Enzo Boglietti – Margherita Otto – Cascina Penna-Currado
What does it taste like? When Barolo is young, it tastes of roses, dark cherries, liquoirsh even strawberries. It can be mistaken for Pinot Noir or Grenache.When older, it evolves more earthy flavours: truffles, and figgy characters. Most Barolos are best between 10-15 years, but in great years like 2016 they can go to 20-25 years.
David advises that Nebbiolo has more tannins than other varieties, so it needs to be picked fully ripe, making it one variety which has benefitted from global warming.
Vintages to look out for: 2021 is outstanding, 2020 is very good in a riper style, 2019 is classical, 2016 is outstanding, 2013 is drinking well now and 2010 is lovely.
Running Order:-
-
0.00 – 7.16
“It’s quite difficult to generalise about Barolo.”
– Where Barolo is situated.
– The terroir of Barolo.
– Vineyards to know.
– 11 outstanding producers. -
7.16 – 11.00
“Barolo has benefited from global warming.”
– Up and coming producers.
– What Barolo tastes like, young and old.
– Best Barolo vintages.
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