Wines Barolo Cascina Ballarin - Barolo Tre Ciabòt - 2010

Cascina Ballarin’s Barolo Tre Ciabòt 2010 is a fine example of the Nebbiolo grape’s legendary complexity and elegance. Crafted exclusively from Nebbiolo, the hallmark red grape of Barolo, this wine emerges from some of the appellation’s most esteemed vineyards in Piedmont. The 2010 vintage is particularly prized for its ideal growing conditions, producing wines with superb structure, depth, and longevity. The vinification follows traditional Barolo methods, with extended maceration and aging in large oak casks, allowing the wine to develop layers of perfume and flavor. In the glass, expect garnet hues with aromas of dried violets, cherry, rose petal, forest floor, and hints of truffle and tar. On the palate, the Tre Ciabòt 2010 shows notable tannic structure, balanced by fresh acidity and a persistent, nuanced finish.

Barolo hails from the hills of Italy’s Piedmont region, an area blessed with a continental climate characterized by cold winters and warm, foggy autumns—hence Nebbiolo's name, derived from “nebbia” meaning fog. The soils here are primarily calcareous marl, lending elegance and longevity to the wines. The region’s winemaking roots stretch back centuries, and Barolo’s elevation to the “King of Wines” is a testament to its history and the meticulous care of producers such as Cascina Ballarin.

Given its power and aromatic intensity, Barolo Tre Ciabòt is superb with rich, earthy regional dishes. Classic pairings include slow-braised beef such as Brasato al Barolo, wild game, or Tajarin al tartufo (egg pasta with truffles). Aged cheeses like Parmigiano Reggiano or Castelmagno also complement its depth. For the best experience, decant the wine at least one hour before serving, and pour at a temperature of 17-18°C. This will allow the bouquet to fully express itself and the tannins to soften, offering a harmonious and memorable tasting experience.