Wines Barolo Ricossa - Campolibero - 2019

Barolo Ricossa 2019 “Cuvée Campolibero” is a compelling organic expression from the renowned Piedmont region of north-western Italy. As a Barolo, this wine hails from an area famous for its structured, age-worthy reds. While the precise blend remains unspecified, Barolo is most typically produced from Nebbiolo, a grape celebrated for its ethereal aromatics, vivid acidity, and pronounced tannins. The 2019 vintage in the Langhe delivered excellent fruit with defined freshness, and an organic certification suggests attentive vineyard management and minimal intervention in the cellar. Expect a classic Barolo profile: aromas of wild cherries, rose petals, dried herbs and subtle notes of spice, with a palate that balances depth and clarity. Tannins should be firm but refined, supported by a lively acidity, hinting at a wine with both immediate charm and potential for cellaring.

The Barolo area is at the very heart of the Langhe hills in Piedmont, a region shaped by centuries of winemaking heritage. Its rolling landscapes are composed of calcareous marl soils that imbue the wines with complexity and age-worthiness, while the continental climate—marked by hot summers, cool autumns, and dense early morning fogs—favours a long, slow ripening of the grapes. This microclimate, together with traditional winemaking practices, has established Barolo as one of Italy’s, and indeed the world’s, most respected red wines. The region’s rich culture of gastronomy, truffle hunting, and artisan production further enhance its global reputation.

Classic pairings for a Barolo such as this tend to gravitate towards the deep, savoury flavours of northern Italian cuisine. Slow-cooked ragù with pappardelle, Piedmontese brasato al Barolo (beef braised in wine), aged local cheeses or truffle risotto all make wonderful companions. The wine’s tannins melt beautifully with richer dishes, while its freshness tightens up earthy, gamey flavours or robust mushroom preparations.

To enjoy this wine at its best, decant it for at least one hour to allow it to open up. Serve at a temperature of 16-18°C. This will bring out its delicate bouquet and make its fine structure shine, whether you drink it young or after a few further years in your cellar.