Giovanni Rosso Barolo 2020 is crafted exclusively from Nebbiolo, the noble grape of the Barolo region. The 2020 vintage stands out for its classic structure and finesse, with careful vinification in Giovanni Rosso’s cellars highlighting the pure expression of terroir. The wine is fermented traditionally, with extended maceration on the skins and gentle ageing—often in large Slavonian oak casks—to allow the Nebbiolo to develop its trademark complexity. On the nose, expect expressive aromas of rose petals, dried cherries, liquorice, and earthy undertones. The palate is powerful yet elegant, with finely woven tannins and persistent acidity that promise excellent ageing potential. Gentle notes of tar and truffle add further intrigue as the wine evolves.
Barolo comes from the heart of Piedmont in north-west Italy, a region lauded for its rolling hills and patchwork vineyards. The climate here is continental, with warm summers and cool, misty autumns allowing Nebbiolo grapes to ripen slowly and develop deep complexity. The soils, predominantly a mix of clay and limestone marl, contribute both to the intense aromatics and formidable structure seen in Barolo. Historically, Barolo has held the title “King of Wines and Wine of Kings,” celebrated since the 19th century by nobility and now acclaimed worldwide for its ageing capacity and extraordinary nuance.
For pairing, Barolo’s robust body and savoury notes make it an outstanding partner for richly flavoured dishes such as braised beef cheeks, osso buco, or wild boar ragù. Traditional Piedmontese cuisine works particularly well: try it alongside tajarin (fine egg pasta) with truffle, or a classic dish like brasato al Barolo, where the wine itself is used in the slow-cooking. Mature cheeses such as Castelmagno or well-aged Parmigiano-Reggiano will also highlight the wine’s depth.
Barolo is best served at 16-18°C. Decanting for at least one to two hours before serving will soften the youthful tannins and reveal the wine’s aromatic complexity. This vintage can be enjoyed now after aeration, or cellared further for even greater refinement.
