The high-profile wine depends a surprising amount on the less-heralded Dolcetto and Barbera grapes, Kevin Day discovers.
In the fog-shrouded hills south of Alba, Italy, the economics of making Barolo wine are changing, and because they often share the same terrain, so are the dynamics of producing Barbera and Dolcetto.
Long regarded as one of Italy’s most prestigious wines, Barolo’s popularity has climbed to even greater heights in recent years. Much of this fever-pitch level of interest can be attributed to a series of stellar vintages. But on the ground, Barolo has also become a tourist destination. The 2014 designation of the Langhe, Roero and Monferrato Hills as a Unesco World Heritage Site has accelerated interest in the area’s culinary and pastoral heritage. Today, visitors to the villages of Barolo, La Morra and Monforte d’Alba are just as likely to be everyday tourists looking to take pictures of pretty villages as they are wine connoisseurs seeking the latest vintages.
All of this attention on Barolo has naturally been seen as an opportunity by foreign investors.
Read more from source: Barolo’s Dolcetto Dependency | Wine News & Features