10.) The Barolo MUST remain in the cellar for at least 25 years, to let the tannins integrate properly.
9.) The Barolo must remain in the cellar for 25 years, barring unexpected celebrations.
8.) Twenty-five years seems a tad unrealistic. Call it 12.5.
7.) 12.5 is such a messy number. Let’s make it an even ten.
6.) The Barolo was made by a modern producer. 5 years.
5.) I heard that decanting can take years off a wine — 2.5. Tops.
4.) Is there really that much of a difference after 2.5 years?
3.) No. A year — definitely a year, barring unexpected celebrations.
2.) Isn’t everyday a celebration? (Pop!)
1.) The Barolo Rules.
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