Il Barolo is the ace in the hole of Oddero winery, today run with passion by the daughters of the patron Giacomo, Mariacristina and Mariavittoria, together with their sons who add a note of inspiration, freshness and innovation.
We are located in the province of Cuneo, the La Morra. The territory is that of the region Piemonte, in the Langhe, in the historic locality of the same name Barbaresco.
We are facing a still red produced with a blend composed of 100% Nebbiolo grapes.
The vineyard is characterized by the red berry and is native to Piedmont. The name may derive from two aspects, first the almost clouded visual effect of the grape with abundant bloom; the second is linked to the rather late ripening of the fruits, in late autumn and in the presence of seasonal fog, typical of Northern Italy. The vine it is mentioned in the statutes of the locality of La Morra. The grapes are harvested in the central months of October, manually in wicker baskets.
After harvest malolactic fermentation and maceration take place in stainless steel tanks, for about 20 days, at a controlled temperature between 28 and 29 ° C.
L'aging proceeds by dividing the different musts from as many vineyards, in Slavonian oak barrels for 30 months.
Il Barolo it is then blended in spring, bottled in the summer and then aged in the bottle for 6 months, before being placed on the market. Red garnet brilliant, with warmer reflections over time. Unmistakable scent, very pleasant, intense ed ethereal, very persistent, sometimes spicy, with hints of truffle, licorice, withered flowers. Dry taste, with important and full tannins.
||Oddero Barolo 2017
||0,75 l Standard
||La Morra (CN)
||Altitude 200 mslm Exposure: South-East.
||Guyot with espalier.
|N. plants per hectare
||4000 vines / ha
|Yield per hectare
||70q / ha
||Central weeks of October. Rigid manual selection of the grapes in the vineyard.
||Fermentation and maceration in stainless steel for 20 days at a controlled temperature of 28-29 ° C take place separately for the three vineyards, as well as malolactic fermentation.
Refinement separated from the Barolos coming from the different vineyards in Austrian and Slavonian oak barrels, of 40 -60 and 75 Hl, for a duration of 30 months. Blending in spring, bottling a end summer, further aging in the bottle, before release, for a period of six months.
||14,00% by volume