Oddero
Barbaresco Gallina 2023
| Denomination | DOCG Barbaresco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | In 40 hl oak barrels for approximately 24 months, followed by 6 months of bottle ageing. |
- Identity: Barbaresco DOCG Gallina 2023 Oddero, 0.75 l, 100% Nebbiolo, 14% vol
- Aromas: ripe red fruit, spices and violet; ruby colour with slight garnet hues
- Palate: soft and enveloping tannins, good balance and complexity, prolonged persistence
- Ageing: 24 months in 40 hl oak barrels followed by 6 months in bottle
- Serving and pairings: serve at 18°C, decant for 1 hour; excellent with stews, game, cheeses
Description
What kind of wine is it
The Barbaresco Gallina by Oddero is a red wine from Piedmont with Denomination of Controlled and Guaranteed Origin, produced exclusively from Nebbiolo grapes and aged in oak barrels. In the glass, it displays a ruby red colour enriched with subtle garnet hues. The olfactory profile, of great elegance, is distinguished by aromas of ripe red fruit, spices and delicate hints of violet. On the palate, it reveals a complex structure and excellent balance with enveloping tannins and long persistence, pairing perfectly with meat-based dishes, game, cheeses, white meats and elaborate seafood recipes.
Where does it come from
This wine originates in Neive, in the renowned Gallina geographical mention. The vineyards are located at around two hundred metres above sea level, benefiting from a bright southern exposure that favours the regular ripening of the Nebbiolo. The vines grow on a distinctive marl soil enriched with very fine sand, a key element in giving the wine a clear aromatic profile and a precise tannic texture. The synergy between the historic fifty-year-old vines and the more recent ones, together with strictly limited yields, expresses the authentic identity of the territory.
How is it produced
The production process begins with a careful manual selection of the grapes, followed by gentle destemming and crushing. Fermentation and maceration on the skins take place at a controlled temperature for about twenty-five days, followed by malolactic fermentation which softens the body of the wine. The evolution continues with a long ageing in large oak barrels for about twenty-four months, completed by a further six months of rest before release. To fully appreciate its complexity, it is recommended to decant for about an hour and serve at eighteen degrees.
History and Curiosities
The roots of the Oddero family date back to the 18th century, guardians of a profound winemaking vocation in the Langhe since 1878. The prestigious Barbaresco comes to life in the historic Gallina cru of Neive, where old vines sink into marl soils rich in the finest sand. The absolute elegance of Nebbiolo is defined through a slow twenty-four month maturation in oak, completed by six months of rest in the bottle. An excellence produced in only six thousand bottles a year, capable of winning over the international critics.
Awards
-
2023
92/100
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.
-
2023
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1878
- Oenologist: Mariacristina Oddero, Luca Veglio
- Bottles produced: 160.000
- Hectares: 36
The history of today’s winery is inextricably tied to that of Giacomo Oddero, born in 1926 and grandson of the first Giacomo in the family (whom he was named after). Under Giacomo’s guidance, Poderi e Cantine Oddero took on its current productive configuration, extending vineyard property, increasing bottle production, and upholding a high quality that today is recognized worldwide.
The legacy of Giacomo Oddero is carried on today by his daughter Mariacristina, who entered the family business near the end of the 1990s, and grandchildren Isabella and Pietro, who represent the seventh generation of a family with over a century and a half of vinicultural tradition behind them. Read more
| Name | Oddero Barbaresco Gallina 2023 |
|---|---|
| Type | Red still |
| Denomination | Barbaresco DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Oddero |
| Story | History and Curiosities The roots of the Oddero family date back to the 18th century, guardians of a profound winemaking vocation in the Langhe since 1878. The prestigious Barbaresco comes to life in the historic Gallina cru of Neive, where old vines sink into marl soils rich in the finest sand. The absolute elegance of Nebbiolo is defined through a slow twenty-four month maturation in oak, completed by six months of rest in the bottle. An excellence produced in only six thousand bottles a year, capable of winning over the international critics. |
| Origin | Neive (province of Cuneo), Langhe, Piedmont, Italy |
| Climate | Altitude: 200 m a.s.l. Exposure: South. |
| Soil composition | Suolo marnoso con una buona percentuale di sabbia finissima |
| Cultivation system | Guyot |
| Plants per hectare | 4500 |
| Yield per hectare | 60 q/ha |
| Harvest | First week of October |
| Fermentation temperature | 28 °C |
| Fermentation | Approximately 25 days |
| Production technique | Manual selection of grapes; delicate destemming and crushing; alcoholic fermentation and maceration at a controlled temperature (28 °C); malolactic fermentation; ageing in 40 hl oak barrels and in bottle |
| Wine making | Strict manual selection of the grapes in the vineyard and in the cellar; emptying of the crates (about 18 kg) onto a conveyor belt; very gentle destemming and crushing with a berry separator; alcoholic fermentation and maceration for about 25 days at a controlled temperature of 28°C; followed by malolactic fermentation in December; ageing for about 24 months in 40 hl oak barrels and a further 6 months in bottle. |
| Aging | In 40 hl oak barrels for approximately 24 months, followed by 6 months of bottle ageing. |
| Year production | 6000 bottles |
| Allergens | Contains sulphites |