Domenico Clerico’s Barolo ‘Aeroplanservaj’ 2018 is a striking example of what the region’s revered vineyards can produce. While user information suggests a predominance of Nebbiolo—a typical scenario for Barolo—this iconic cuvée is known for its expressive character and the clarity of its terroir. The 2018 vintage was marked by a cool spring and a long, steady growing season, leading to optimal grape maturation and a style that balances classic structure with fresh, vibrant fruit. Ageing, traditionally carried out in oak barrels, adds subtle notes of spice and refinement to the wine’s hallmark aromas of rose, violet, forest floor and tar, layered over deep red fruit and subtle earthy nuances. The mouthfeel is powerful yet poised, carried by a backbone of fine tannins and uplifting acidity, offering both youthful energy and significant ageing potential.
Barolo hails from the heart of Piedmont in north-west Italy, an area famed for its rolling, fog-shrouded hills and exceptional viticultural heritage. The region’s calcareous-clay soils, along with the maritime influence and pronounced diurnal shifts, contribute to Nebbiolo’s ability to express both power and finesse. Centuries of winemaking tradition have cemented Barolo’s status as one of Italy’s great reds, often referred to as the ‘King of Wines and the Wine of Kings.’ The combination of unique microclimates and meticulous craftsmanship yields wines that are complex, age-worthy, and compelling.
When it comes to food, Barolo’s robust yet elegant structure pairs wonderfully with rich dishes. Classic local matches include brasato al Barolo (wine-braised beef), tajarin with white truffles, or hearty mushroom risottos. For British cuisine, consider roasted lamb or game meats—dishes with depth of flavour and a touch of umami will particularly flatter the wine’s tannins and aromatic complexity. Mature hard cheeses, such as mature Cheddar or aged Parmigiano Reggiano, are also excellent companions.
For optimal enjoyment, uncork and decant the bottle 1–2 hours before serving, to allow the aromatics to unfurl. Serve at 16–18°C to appreciate the full range of nuance and structure, and consider putting aside a few bottles if you wish to experience its evolution over the years to come.
