Often considered the best Italian red wines, they are made in the Barolo region. Often Barolos need at least five years to soften, at which point they open up, resulting in a complex and rich full-bodied wine with flavors of earth, truffles, and chocolate and an aroma reminiscent of violets. The Nebbiolo grape is the used for Barolo. Government rules require three years of aging for Barolo, two of which must be in wooden barrels.
