Barolo is a D.O.C.G. red wine produced in the northern wine region of Piedmont in Italy. Made from the Nebbiolo grape, it is often described as one of Italy's greatest red wines. The zone of production extends into the communes of Barolo, Castiglione Falletto, Serralunga d'Alba and parts of the communes of Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, Verduno, all in the province of Cuneo, south-west of Alba.
Only vineyards planted in predominantly calcareous-clay soils in the hills with suitable slopes and orientations are considered suitable for Barolo production.
The current day Barolo wine area is approximately 3 times the size of the nearby Barbaresco wine area; with around 1250 hectares of planted grape vines.


In addition to limits on crop yields and levels of alcohol, to be labeled D.O.C.G., a Barolo wine must have at least two years aging in oak and at least one year aging in the bottle before release. For wines labeled Barolo 'Riserva', five years of total aging is required with at least three of those years in oak barriques.
In the past, Barolo wines were often very rich on tannins, taking more than 10 years for the wine to soften and become ready for drinking. In order to appeal to more modern international palates, which prefer more fruit, earlier drinking red wine styles. Several producers have cut fermentation times and age the wine in new French barriques (small oak barrels). Traditionalists have argued that the wines produced in this way are not recognizable as Barolo and taste more of new oak than of a classic Barolo wine.
Barolo's tend to be rich, deeply concentrated full-bodied red wines with confident tannins and acidity. Barolo's have the potential for a wide range of complex and exotic aromas with charred oak and roses being common notes. Other aromas and flavours associated with Barolo's include; chocolate, dark fruits, plums, eucalyptus, leather, liquorice, dinner-mints, mulberries, spice, tobacco, truffles as well as dried and fresh herbs.