This wine has a markedly lees-y nose, but there is brooding and quite pure cherry fruit with a hints of liquorice, dried flowers and truffles, and a flattering note of new oak. Purity of fruit on the palate comes with sappy integrated acidity and loads of grainy, but well-behaved tannins. It is firmly structured - Nebbiolo after all, but the tannins are backed up by plenty of fruit.
Vineyards: The Nebbiolo grapes for the Oddero Barolo come from a selection of different vineyards across Barolo. The vineyards are on average 200 meters above sea level and have an ideal south-eastern exposure with 4,000 vines planted per hectare. The age of the vines varies, with the oldest being 60 years old.
Winemaking: Each plot was vinified separately. The grapes from the Bricco Chiesa vineyard were fermented in two vats of which one was new. After this new vat had finished the alcoholic fermentation it was transferred to stainless steel where it stayed on the skins for 45 days (cappello sommerso) 'to mitigate the oak notes', as the winemaker says. Fermentation and maceration of the other parcels took place in stainless steel for 20 days at a controlled temperature of 28-29°C, followed by malolactic conversion. The wines are aged in large Slavonian and Austrian oak barrels (40, 60 75 hectolitre) for 30 months. In spring (two and a half year after harvest) the matured wines are blended and towards the end of the summer they are bottled. The wine then ages for a further 6 months in bottle before being released.
The history of the Oddero family in the Langhe is shrouded in mystery but goes back to the eighteenth century at least. Giacomo Oddero, born in 1926, gave winemaking a big quality push. Isabella and Pietro, the seventh generation, are now overseeing Oddero's efforts to make elegant and innovative wines. Oddero farms organically.