2017 Oddero Barolo DOCG

WINERY NOTES

100% Nebbiolo

WINEMAKING Rigorous manual selection of grapes in the vineyard. Fermentation and maceration in stainless steel for 20 days at a controlled temperature of 28-29°C, followed by malolactic fermentation. They occur separately for the three vineyards, as well as the malolactic fermentation

MATURING The wines coming from the different vineyards are aged separately in 40, 60 and 75 – hectoliter Slavonian and Austrian oak barrels for 30 months. The wines are blended in the spring, then bottled at the end of the summer and aged in the bottle for another 6 months before release on the market.

SENSORY CHARACTERISTICS Brilliant garnet-red color, with warmer tinges developing over time. Unmistakeable bouquet, very pleasant, intense yet ethereal, very persistent, at times spiced, with aromas of truffles, liquorice and dried flowers. Dry taste, with important, full tannins.

NOTES What do you think of Hemingway? So asked readers of journalist Gianni Brera, who answered their literary and footballing questions in his column L’accademia di Brera (“Brera’s academy”) in the newspaper La Repubblica. His reply, in Sbornie prese per sport (“Drunk for the sake of sport”) on 12/12/1986: “Ernest drank Valpolicella because he was around Venice, and in those days the Oddero brothers of La Morra couldn’t get their wines to him. But if he’d known Oddero Barolo he would not have turned to the liquor which ultimately killed him.”