The introduction of modern winemaking techniques has made modern Barolo wines more open and expressive than their predecessors, an expert claims.

Writing in the Wall Street Journal, wine critic Will Lyons said that contemporary skills such as temperature-controlled fermentation have helped to make modern Barolo produce more diverse.

He cites the example of the Azelia vineyard, located in the village of Castiglione, which through attention to detail and the use of less oak in the ageing process is now making wine marked by its "freshness, intensity and complex nature".

A particular favourite is the 2006 vintage, which Mr Lyons describes as "offering a richly perfumed nose, with top notes of blackcurrant fruit and fine, fruity tannins".

The village of Barolo in Piedmont recently opened a new museum to celebrate the region's grand winemaking history.

Museum designer Francois Confino said the venue encourages visitors to get involved, in a bid to convey a different attitude to wine.