2019 Barolo: a modern vintage, classic wines and changing tides
2019 beckons welcome acclaim and widespread success in Barolo. Amidst an undeniably modern vintage, two important insights define the vintage.
2019 beckons welcome acclaim and widespread success in Barolo. Amidst an undeniably modern vintage, two important insights define the vintage.
2022 was Italy’s driest recorded year since 1800, 2023 has been equally dry. In Barolo, irrigation trials are firmly underway at Paolo Scavino.
Between 1489 and 1493, famed Italian polymath Leonardo da Vinci occasionally worked as a wedding planner, organising lavish, eccentric weddings and operetta for wealthy Italian nobility. At the marriage of…
Between 1835 and 1846, Barolo went dry. Before then, winemakers vinified nebbiolo as a sweet wine. And while grapes had been cultivated in Piedmont for many centuries prior, it was…
Enticing maxims aside, the best winegrapes are seldom grown in extreme environments. Whereas mild water and nutrient deficiencies can help reduce excessive vegetative growth—which may compete with fruit and buds…
Giovan Battista Burlotto bravely reorientated his family business. Today, Fabio Burlotto has taken G.B. Burlotto to new, exemplary heights.
The vintage maketh the wine, at least perhaps in part. It is, of course, true that the growing conditions of any given vintage—as well as those of the previous year—impact…
Dramatic change characterised the late twentieth century in Piedmont. By 1980, Altare et al. had thrown tradition to the wind in Barolo, so too had Angelo Gaja in neighbouring Barbaresco.…
Alberto and Caterina are the first of their family to make wine. Producing polished, expansive wines, Burzi is cause for excitement and deserving of attention.
As early as 1517, Freisa—a parent/offspring of Nebbiolo—commanded twice the price of contemporaneous varieties. In 1799 Count Nuvolone, deputy director of the Turin Agrarian Society, described Freisa as one of the ‘best red grapes’ in the region, and by 1861 the variety was said to have been included in almost all Piedmontese red blends. In 1875, a third of all the vineyard acreage in Asti and Alessandria was still planted to Freisa; the variety was ubiquitous in Chieri, Monferatto and Langhe too. Its popularity continued into the early twentieth century, favoured for its hardiness, resilience to downy mildew and reliability. Popularity notwithstanding, scarcely more than twenty hectares remain planted in Langhe—several hundred in Piedmont. Between 1960 to 2000, change characterised the region. Lacking as clear an identity as its autochthon counterparts, Freisa fell out of favour—not helped by mixed critical reviews. Nebbiolo, Barbera and Dolcetto better suited international palates and plantings grew dramatically, further compounding Freisa’s decline. Today, modern winemaking techniques allow growers to manage Freisa’s bitter tannins better or ferment the wines fully dry. Despite prominent producers scrubbing their productions, a small but impactful band of grower’s continues to cultivate the variety, championing tradition and biodiversity. Particularly resistant to flavescence dorée, requiring fewer treatments than other popular varieties, and yielding a ‘lighter’ canopy than Nebbiolo, Freisa’s revival may be necessary as well as deserving. Herein, I examine Freisa in greater detail, exploring origins, viticulture, and winemaking with Carlotta Rinaldi, Marie Teresa Mascarello, Isidoro Vajra and more.