Domenico Clerico’s Barolo 2019 stands as a fine representation of one of Italy’s most esteemed wine regions. Made in the heart of the Langhe hills, this red expresses the classic gravitas of Barolo, typically crafted from Nebbiolo grapes, though one should remember that exact blending choices can vary slightly between producers and parcels year to year. The 2019 vintage experienced a balanced growing season, allowing for even ripening and subtle development of aromatic complexity. In the cellar, Barolo is known for extended maceration and ageing—often in large oak casks or a mix with smaller barrels—contributing to the wine’s depth, structure and capacity for long-term ageing. In appearance, you can anticipate a deep garnet hue, and on the nose, layers of dark cherry, dried rose, earthy undergrowth, and gentle spice. Palate-wise, Barolo is celebrated for its assertive but refined tannins and a lively acidity that carry the flavours through a long, evolving finish.
The Barolo region in Piedmont boasts a unique microclimate, where the rolling hills benefit from a mix of cool Alpine breezes and protection from harsher weather thanks to the Apennines. Soils here are mainly composed of calcareous marl, lending the wines their remarkable capacity for structure and finesse. The tradition of viticulture in this part of Italy dates back centuries, with Barolo first achieving renown for its noble, intellectual expression—often referred to as “the king of wines and the wine of kings.” This historical area is also a gastronomic hotspot, famous for truffles, rich meats, and cheeses.
A wine of this character calls for robust culinary companions. Classic Piedmontese dishes such as brasato al Barolo (beef braised in Barolo), tajarin with white truffle, or aged cheeses like Castelmagno make excellent pairings, as do wild mushroom risotti or lamb roasted with herbs. Given its structure, this Barolo will shine alongside hearty, flavourful fare, while the wine’s acidity helps cut through richer dishes admirably.
For optimal enjoyment, decant the wine at least an hour before serving to allow its bouquet to unfold. Serve at 16-18°C to best appreciate the intricate aromatics and the balance between tannins and fruit. This is a wine with impressive ageing potential, but in its youth, careful aeration and food pairing will unlock much of its charm.
