Is Barolo or Brunello Better? Differences between Nebbiolo and Sangiovese

Introduction

In the vast landscape of Italian wines, Barolo and Brunello are two oenological icons, appreciated worldwide for their extraordinary quality and complexity. Both produced with indigenous grape varieties, Nebbiolo and Sangiovese, these two wines are often subject to comparison among wine enthusiasts. In this blog post, we will explore the differences between Nebbiolo and Sangiovese, analyzing the characteristics of the grape varieties, the production territories, and the peculiarities of the resulting wines, to understand if one is “better” than the other.

Nebbiolo and Sangiovese: Two iconic grape varieties

Nebbiolo

Nebbiolo is one of Italy’s most recognized grape varieties, known for its elegance and structure. Native to the Piedmont region, Nebbiolo finds its highest expression in the renowned Barolo wine. Nebbiolo features include:

• Floral and Earthy Aromas: Nebbiolo offers intense and complex aromas of roses, violets, tobacco, and damp earth, giving the wine a unique personality.

• Powerful Structure: Barolo, produced with Nebbiolo, is renowned for its tannic structure and full body. These tannins may be harsh in youth, but with aging, they soften, allowing the wine to develop refined elegance.

• Aging Potential: Nebbiolo has an extraordinary aging ability. The best Barolos can continue to improve for decades, developing aromatic complexity and deep intensity.

Renato Ratti Langhe Nebbiolo Ochetti

Renato Ratti Langhe Nebbiolo doc Ochetti, annata 2021, uno dei nebbioli più conosciuti e apprezzati del mondo. Vino adatto a carni rosse allo spiedo e alla griglia, cacciagione, fonduta con tartufi, agnolotti, piatti di carni bianche e rosse della grande cucina con salse speziate

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Sangiovese

Sangiovese is the principal grape variety of Tuscany and the heart of famous wines such as Brunello di Montalcino and Chianti Classico. Sangiovese characteristics include:

• Red Fruit Notes: Sangiovese is known for its intense notes of red fruits, such as cherries and strawberries, contributing to a lively and inviting aromatic profile.

• Acidity: Sangiovese has significant acidity, providing freshness and drinkability, making it an ideal companion for meals.

• Diverse Expressions: Depending on the production area and winemaking techniques, Sangiovese can take on different facets, from the more classic and traditional style of Chianti Classico to the more complex and structured nuances of Brunello di Montalcino.

Castellare di Castellina Chianti Classico Riserva 2020

Il Sangiovese è il vitigno principe della Toscana e il cuore di vini famosi come il Brunello di Montalcino e il Chianti Classico. Il Castellare di Castellina Chianti Classico Riserva 2020 ne è un ottimo esempio.

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Differences in production territories

Barolo

Barolo is produced in the Piedmont region, specifically in the Langhe hills, where the calcareous soil and variable microclimates contribute to creating ideal conditions for Nebbiolo. Barolo regulations require a minimum aging of 3 years, of which at least 2 years in oak barrels, but many producers choose to age the wine for longer periods, allowing Barolo to develop its distinctive complexity and structure.

Renato Ratti Barolo Marcenasco

Il Barolo è prodotto nella regione del Piemonte, in particolare nelle colline delle Langhe. Adatto a carni rosse allo spiedo e alla griglia, cacciagione, piatti di carni bianche e rosse della grande cucina e formaggi stagionati.

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Brunello

Brunello di Montalcino comes from the Tuscany region, in the hilly area around the medieval village of Montalcino. The mineral-rich soil, warm climate, and influence from the Tyrrhenian Sea make this territory perfect for Sangiovese. Brunello regulations require a minimum aging of 5 years, of which 2 years in oak barrels and 4 months in the bottle before being released. Some producers choose to age Brunello for even longer periods, resulting in extraordinarily complex and long-lived wines.

Fattoria dei Barbi Brunello di Montalcino

Il Brunello di Montalcino proviene dalla regione della Toscana, nella zona collinare intorno al borgo medievale di Montalcino. Vino Rosso dalla grande struttura, importante e atto a lungo invecchiamento, ottimo con piatti ricchi di sapore come carni rosse stufate o selvaggina, grigliate o arrosti misti. Annata 2018

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Peculiarities of the resulting wines

Barolo

Barolo is known as “the king of wines,” and the reason is evident. With its powerful structure, strong tannins, and complex floral and earthy aromas, Barolo is a wine of great personality and character. Aging in wood and bottle gives Barolo extraordinary complexity, with aromas and flavors evolving over time, providing a wide range of sensations on the palate.

Brunello

Brunello di Montalcino is a wine of great elegance and refinement. Fresh red fruit notes blend with tertiary nuances of leather, tobacco, and spices, creating an enveloping bouquet. Full-bodied and lively acidity give Brunello a harmonious balance, while silky and well-integrated tannins make the wine extraordinarily pleasant to drink. With aging, Brunello develops extraordinary complexity, showing a depth of aromas and flavors that make it an oenological treasure.

Conclusion

The question “Is Barolo or Brunello Better” does not have a definitive answer, as both wines are true Italian excellences, unique expressions of their native territories and Nebbiolo

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Produttori Di Carema Carema

La coltivazione della vite nella conca del comune di Carema vanta una tradizione millenaria ed il frutto di tanto lavoro, un Rosso potente, ha riscosso nel corso dei secoli meritati riconoscimenti. Adatto all'abbinamento con arrosti, selvaggina, carni rosse, formaggi stagionati non piccanti o come vino da meditazione.

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