The method of making Barolo has changed radically over the past 100 or
so years. Between the 1930's and the 60's, the wine sat on the skins
for a long period of time, and were then kept in a sealed barrell for
a very long time. In the 70's and 80's the new kids began using
techniques typical of French fine wine producing. This produced a
radically different wine.

I do not think any labeling on the bottle indicates who did what when.


On 6 Nov 2003 08:45:55 -0500, > wrote:

>Read the following
>http://www.tastings.com/insiders_clu...%3A%20Bar olo
>
>and it looks like there are different types of Barolo (maybe different
>areas in Piedmont)? A quick web search turns up nothing. What, if any,
>information can be extracted from words such as:
>
>Normale
>Aborina
>Brunate
>Ginestra
>Rocche
>
>and others?
>
>TIA,
>Bob