Figli Luigi Oddero
Barolo 2020
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Initial maturation in stainless steel containers, followed by 24 months in medium-large capacity oak barrels; then aged in bottle for at least 12 months before release. |
- Name and grape: Barolo DOCG 2020, 100% Nebbiolo from Piedmont
- Vinification: Maceration for 12–15 days with indigenous yeasts
- Ageing: In stainless steel, then 24 months in oak and 12 months in bottle
- Aromatic profile: Notes of sweet spices, wild berries, mountain hay and liquorice
- Serving and pairings: Temperature 18–20°C, decant for 1 hour; ideal with game and cheeses
Description
What kind of wine it is
Barolo by Figli Luigi Oddero is a red wine from Piedmont, crafted to best express the qualities of the Nebbiolo grape. Belonging to the Barolo denomination, it offers remarkable decade-long ageing potential, ensuring a fascinating evolution over time. Visually, it displays a bright garnet red colour with slight orange hues. On the nose, it delivers an intense and persistent bouquet, characterised by clear notes of sweet spices, wild berries, mountain hay and liquorice. On the palate, it is dry, smooth and velvety, supported by a great structure that elegantly leads to a persistent aromatic finish, making it ideal to pair with red meats, game and mature cheeses.
Where it comes from
The grapes come from vineyards located in the prestigious areas of La Morra, Serralunga d’Alba and Castiglione Falletto. The vines take root in high hillside soils dating back to the Helvetian and Tortonian geological eras, characterised by deep layers of tuffaceous marl, clay and reddish sand. This geological composition gives the wine its distinctive aromatic profile. The agricultural management adopts a strict organic and sustainable approach, employing controlled grassing and completely excluding the use of herbicides. Trained on a vertical trellis with Guyot pruning, the plants thrive in an ecosystem that fully enhances the connection with the land.
How it is produced
The manual harvest takes place between the end of September and the beginning of October, followed by a rigorous selection of the bunches. The fermentation with maceration lasts about two weeks and is triggered exclusively by indigenous yeasts. After malolactic fermentation and an initial rest in steel, the wine matures for twenty-four months in medium and large oak barrels. This ageing phase enriches the organoleptic complexity while fully respecting the nature of the fruit. Finally, a further twelve-month period of bottle ageing ensures the ideal taste balance before release to the market.
History and Curiosities
A true expression of the Langa, the 2020 Barolo from Figli Luigi Oddero embodies Piedmontese excellence. Made exclusively from Nebbiolo grapes hand-picked, it is aged for 24 months in oak barrels before resting for a further year in the bottle. This meticulous process gives the wine great structure and a smooth, velvety palate, earning it 93 points from Robert Parker. Aromas of spices, wild berries and liquorice lead to a persistent finish, perfect for enhancing refined game dishes.
Awards
-
2020
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2020
89/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2020
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2006
- Oenologist: Dante Scaglione (consulente) e Francesco Versio
- Bottles produced: 100.000
- Hectares: 32
Luigi, while busy experimenting with and planting international varieties, always gave preference to the Langhe’s native variety, Nebbiolo, and to all the other local traditional grapes, such as Barbera, Dolcetto and Freisa. In more recent times, he kept pursuing Barolo’s traditional winemaking method by using large barrels.
Luigi was not only a winegrower. Driven by the passion for his land, he also grew hazelnut and peach trees and other typical fruits of the Langhe hills.
Today, after Luigi’s death, the winery is managed by his wife Lena and children Maria and Giovanni, who were named after their great-grandparents, with whom the winery’s history began. And so, tradition represents continuity, the common thread running through the past, present and future. Read more
| Name | Figli Luigi Oddero Barolo 2020 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Figli Luigi Oddero |
| Story | History and Curiosities A true expression of the Langa, the 2020 Barolo from Figli Luigi Oddero embodies Piedmontese excellence. Made exclusively from Nebbiolo grapes hand-picked, it is aged for 24 months in oak barrels before resting for a further year in the bottle. This meticulous process gives the wine great structure and a smooth, velvety palate, earning it 93 points from Robert Parker. Aromas of spices, wild berries and liquorice lead to a persistent finish, perfect for enhancing refined game dishes. |
| Origin | La Morra, Serralunga d'Alba, Castiglione Falletto |
| Soil composition | High hill soils belonging to the Helvetian and Tortonian geological eras; deep layers of tuffaceous marl and clay mixed with reddish sand |
| Cultivation system | Espalier with rows spaced two metres apart; arched Guyot pruning; controlled grassing, without the use of weedkillers, herbicides and desiccants. |
| Yield per hectare | 70 quintali per ettaro |
| Harvest | End of September, first half of October |
| Fermentation | 12–15 days |
| Production technique | Fermentation with maceration (12–15 days) using indigenous yeasts; ageing in stainless steel and subsequent transfer to medium-large oak barrels for 24 months, then bottle ageing for at least 12 months |
| Wine making | Fermentation with maceration for 12–15 days using indigenous yeasts; malolactic fermentation takes place between autumn and the following spring; initial ageing in stainless steel tanks followed by maturation in medium to large oak barrels for 24 months, then further ageing in bottle for at least 12 months before release. |
| Aging | Initial maturation in stainless steel containers, followed by 24 months in medium-large capacity oak barrels; then aged in bottle for at least 12 months before release. |
| Allergens | Contains sulphites |