Barolo has long stood at the summit of Piedmont’s red-wine hierarchy—the historic home of Nebbiolo, a grape revered for its haunting floral perfume, red-fruit precision, bracing acidity, and tannic authority. The denomination was established as a DOC in 1966 and elevated to DOCG in 1980, formalizing the stature it had earned over generations in the Langhe’s limestone-and-clay marl hills. Barolo must be made entirely from Nebbiolo and aged for at least 38 months, including a minimum 18 months in wood, a slow maturation that transforms the grape’s youthful grip into something savory, complex, and remarkably long-lived.

Manfredi’s roots run deep in this part of Piedmont. The family story began in Farigliano in 1918 with Nicola Manfredi; his grandson Giuseppe expanded the bottling and commercial side of the business through the 1940s and 1950s, then looked increasingly toward export from the 1960s onward. Since the 1980s, Aldo Manfredi has led the family enterprise alongside his wife Gianfranca and daughters Luisa and Paola, producing a broad portfolio of classic Langhe and Piedmont wines. Their 2022 Barolo is a pure Nebbiolo expression of the region’s signature style: rose-petal lift, red-fruit depth, licorice and earth, all held together by Barolo’s unmistakable structure.

Why You’ll Love It

• Classic, textbook expression of Barolo: 100% Nebbiolo delivering the unmistakable combination of dried rose, red cherry, savory spice, and persistent tannin.

• Produced from a family with more than a century of Piedmontese wine history. The  2022 growing season’s warmth gives the wine an especially inviting, open-knit sense of fruit.

• Evolves beautifully in the glass, moving from floral and red-fruited aromatics toward notes of licorice, herbs, earth, and spice as it opens.

How To Serve It

• Open the bottle 2–3 hours ahead, or decant for about 60 minutes, to soften the youthful tannin and release the aromatics.

• Serve between 60–65°F in Burgundy bowls.

• Enjoy alongside braised beef, roasted lamb, duck, mushroom risotto, truffle pasta, game, or aged hard cheeses.