Barolo: vintages, villages and prices

Barolo is red wine made only from Nebbiolo in the Langhe hills of Piedmont, in north-west Italy. It is pale in colour but firm in tannin, smelling of roses, cherries and tar, and it needs time: the law requires 38 months of ageing before release, at least 18 of them in wood (62 months for a Riserva), and the best bottles keep improving for decades.

Barolo is made in eleven villages, and they differ. La Morra and Barolo itself tend to give more fragrant, open wines; Serralunga d'Alba, Monforte d'Alba and Castiglione Falletto firmer, longer-lived ones. Since 2010 the label may name a single vineyard area (a MGA), such as Cannubi, Brunate, Bussia or Rocche dell'Annunziata – usually a sign of a producer's best wine.

What to look for

• Vintage matters. 2010, 2016 and 2019 are widely regarded as great, structured years for keeping. Warmer years such as 2017 give riper wines that are ready sooner.
• Patience. Most Barolos show best from about ten years after the harvest. For drinking now, look for older vintages or a producer's "Barolo" without a vineyard name.
• Single vineyard or not: a vineyard name usually costs more; a producer's blended Barolo from several sites is often the best value.
• The same bottle can cost very different amounts in different countries: compare across shops, and choose your delivery country to see who delivers to you.