# Barolo (2022)

- **Producer:** Giacomo Grimaldi
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €42
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, rose, herbaceous, vanilla, cloves, cedar, charred wood, leather, mushroom, tobacco, forest floor

## About this wine

The roots of the Grimaldi family in Barolo trace back to 1930 when Ferruccio Grimaldi's grandfather acquired a farmhouse and vineyard plots in the Barolo township. For decades, the family cultivated grapes to sell to established local wine houses. In 1996, Ferruccio Grimaldi left his 18-year career as a police officer to return to his heritage and bottle wines under the family name, Giacomo Grimaldi. Operating from the family home situated at the highest point of the Barolo village, Ferruccio and his son Alberto manage 18 hectares of vineyards across the Langhe. This signature Barolo bottling combines estate parcels from two distinct single-vineyard crus: Terlo in Barolo and Sotto Castello in Novello.

## Interesting facts

- Winemaker Ferruccio Grimaldi served as a police officer for 18 years before returning to bottle his family's wine.
- The estate winery and cellar are located at the highest elevation point inside the village of Barolo.
- This cuvée blends fruit from two distinct historical crus: Terlo in Barolo and Sotto Castello in Novello.

## Food pairing

High-tannin and high-acid red wines like Barolo require rich proteins, animal fats, or intense umami flavors. Protein binds with green tannins to soften them, while vibrant acidity cuts cleanly through rich meats and cream-laced sauces. Earthy components such as truffles and wild mushrooms naturally mirror Nebbiolo's savory complexity.

## Wine making process

Grapes are harvested entirely by hand from south and southwest-facing vineyards positioned at around 300 meters altitude. Fermentation occurs spontaneously in stainless steel vats without added yeasts, undergoing skin maceration for 8 to 21 days under temperature control. Malolactic fermentation takes place in French oak barriques. The wine matures for 12 months in French oak barriques (25% new) followed by 12 months in traditional large oak casks. It is then rested for 8 months in stainless steel tanks and bottled for an additional 8 months of aging before commercial release.