What type of wine is considered to have high acidity and requires extensive aeration or aging?

Barolo, made from the Nebbiolo grape, is known for its high acidity and tannin structure, which contributes to its aging potential and complexity. The high acidity in Barolo makes it capable of evolving beautifully over time, resulting in a wine that can develop intricate flavors through the aging process.

Extensive aeration is also beneficial for Barolo, especially when it's young, as it can help soften the tannins and allow the complex aromas and flavors to unfold. This high acidity, paired with its structure, is why Barolo is often held in the cellar for several years or even decades before optimal tasting, making it a prime example of a wine that benefits from both aging and aeration.

In contrast, the other options like Sangiovese, Dolcetto, and Montepulciano tend to be less acidic and more approachable when young, requiring less aeration and not necessarily benefiting as significantly from aging.