{"id":129046,"date":"2026-09-23T11:30:49","date_gmt":"2026-09-23T09:30:49","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=129046"},"modified":"2026-09-24T16:02:52","modified_gmt":"2026-09-24T14:02:52","slug":"arctic-barolo-first-barolo-aged-norwegian-sea","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/arctic-barolo-first-barolo-aged-norwegian-sea\/","title":{"rendered":"From the Langhe to the Arctic: The First Barolo Aged in Norwegian Waters"},"content":{"rendered":"\n

1,002 bottles at a depth of 34 metres: Arctic Barolo is born from the collaboration between Rivetto and Hurtigruten.<\/em><\/h2>\n\n\n\n

From the hills of the Langhe to the waters of the Norwegian Arctic. After twelve months spent at a depth of 34 metres<\/strong>, 1,002 bottles of Rivetto Barolo<\/strong> have resurfaced from the sea off Kirkenes, in northern Norway. It is the first Barolo aged in Arctic waters and gives rise to Arctic Barolo<\/strong>, a project developed together with Hurtigruten<\/strong>, the historic Norwegian company that has connected communities along the country\u2019s coast through its sea voyages for more than 130 years.<\/p>\n\n\n\n

The bottles were submerged at 70\u00b0 North<\/strong>, where for a year they remained in conditions very different from those of a traditional wine cellar: a near-constant temperature of approximately 5\u20136\u00b0C, complete darkness and pressure of around 4 bar.<\/strong><\/p>\n\n\n\n

The aim<\/strong> was as simple as it was unusual: to observe what would happen to a Barolo that had already completed its traditional ageing process when exposed, for an extended period, to the distinctive conditions of the Arctic sea.<\/p>\n\n\n\n

The wine chosen for the experiment is Rivetto\u2019s 2021 Barolo<\/strong> from the municipality of Serralunga d\u2019Alba, from the certified organic and biodynamic estate. Before being submerged, the Barolo had completed its normal winemaking and ageing process, including 24 months in large oak casks.<\/p>\n\n\n\r\n