Andrea Oberto
Oberto Barolo Albarella 2018
| Denomination | Barolo DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 24 months in all new barriques; 2 months in stainless steel vats and and 6months in bottle. |
Awards
-
2018
88/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2018
93/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1974
- Oenologist: Sergio Molino
- Bottles produced: 80.000
- Hectares: 14
Country life is dinamic and the farmer soon realizes that was expedient to join other activities to the vineyards work, like peach plantation and livestock. In spite of the growth of the activity, his son Andrea decided to leave the family business concentrating on other kinds of occupations in order to improve profits.
The unexpected death of his father bring him back. It was evident that what the farmer created in the 50’s was not only a job, but also a structure of a family, a passion, a territory. From 1978 Andrea Oberto takes care of this legacy fixing a personal idea of wine making a popular and high quality product.
The little farm is now a vinicultural reality with fourteen hectares, a new production facility and a wine production of 80.000 bottles sold and appreciate all over the world. Read more
| Name | Oberto Barolo Albarella 2018 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Andrea Oberto |
| Origin | La Morra (CN) |
| Climate | Exposure: south-west. |
| Soil composition | Clayey |
| Cultivation system | Classic Guyot method withmedium-short trimming. |
| Plants per hectare | 5.000 stocks/Ha |
| Harvest | Manual harvesting of the overripe grape in 20-kg perforated crates through a careful selection of the bunches. |
| Fermentation temperature | 34 °C |
| Wine making | Transfer in cellar within hours, grape crushing and destemming, and 15% must bleeding. Themo-controlled fermentation at 34 °C, with often and soft pumpovers. Longmaceration of themarcs (about 350 hours); racking in barriques, where the naturalmalolactic fermentation takes place. |
| Aging | 24 months in all new barriques; 2 months in stainless steel vats and and 6months in bottle. |
| Year production | 4000 bottles |
| Allergens | Contains sulphites |
