Wines Piedmont Cascina Ballerina - Barolo Tre Cabot - 2010

Cascina Ballerina’s 2010 Cuvée Barolo Tre Cabot is a remarkable expression of Piedmontese winemaking. This red wine hails from one of Italy’s most revered regions, with Barolo as its flagship denomination. Crafted in 2010, a classic vintage for the area, it is composed primarily of Nebbiolo—the grape responsible for Barolo’s structure, longevity, and aromatic complexity. The wine undergoes traditional vinification, featuring extended maceration and lengthy aging in large oak barrels, which fosters the development of nuanced tertiary aromas and a refined tannic structure. In the glass, expect to encounter aromas of dried rose, tar, ripe cherry, and truffle, supplemented by subtle hints of tobacco and leather, all hallmarks of an aged Barolo.

Piémont (Piedmont) is situated in northwest Italy and is renowned for its hilly landscapes, with the Langhe region at its heart. Its vineyards benefit from a continental climate, with cold winters and warm, dry summers, promoting a slow and balanced grape maturation. The soils—rich in calcareous marl and clay—contribute minerality and depth to the wines, while the region's storied history ensures meticulous attention to viticultural practices. Barolo, often dubbed “the king of wines and the wine of kings,” has long been a source of pride for the area, offering powerful yet elegant reds valued by collectors worldwide.

A mature Barolo like this pairs beautifully with slow-cooked dishes and robust flavors. Classic Piedmontese fare, such as brasato al Barolo (beef braised in Barolo wine), truffle risotto, or tajarin pasta with a rich meat ragù, will highlight its depth. Game meats, wild mushrooms, and hard, aged cheeses like Parmigiano Reggiano or Grana Padano are also excellent accompaniments. For a purely regional experience, savor it alongside agnolotti del plin drizzled with sage-infused butter.

To best appreciate this wine, decant it for at least 1-2 hours to allow the bouquet to fully open. Serve at 17-18°C to reveal its layered complexity and silky texture. This wine is superbly poised for enjoyment now, but could also evolve further with careful cellaring.