Oddero
Oddero Barolo Villero 2020
| Denomination | Barolo DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | In 40hl oak barrels for 30 months. The wine is bottled at the end of summer and ages for another year in the bottle before being marketed. |
Awards
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2020
96/100
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.
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2020
95/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
95/100
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:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1878
- Oenologist: Mariacristina Oddero, Luca Veglio
- Bottles produced: 160.000
- Hectares: 36
Thanks to them, the company's wine took the world by storm, first sold in small casks and demijohns and, from 1878, in bottles, thanks to the efforts of the first Giacomo Oddero (1851-1915). Recent discoveries show that, towards the end of the 19th century, Oddero Barolo was already being successfully exported to the Americas in small oak barrels. Oddero wines also won important awards in Italy. In 1911, the Barolo was a protagonist at the International Exhibition in Turin, taking part in the tasting organised by the Circolo Enofilo Subalpino on the occasion of the 50th anniversary of the Unification of Italy.
The company's contemporary history is inextricably linked to that of Giacomo Oddero, born in 1926, grandson of the first Giacomo of the family, from whom he inherited the name. An eclectic figure with wide-ranging cultural interests, from the 1950s onwards Giacomo renovated the old farm and began a long battle to raise the quality and prestige of the wines. Not only those he produced, but of the entire Province of Cuneo. Among his many public and administrative appointments, he was a provincial councillor for Agriculture, signing the historic regulations that granted Doc and then Docg status to the wines of the Langhe and Roero, as well as many regulations for almost all agricultural products: from cheeses to the Langa hazelnut, to lowland vegetables. In 1997 Giacomo Oddero founded the National Study Centre on the Alba Truffle, today Italy's main centre for the study and promotion of the 'King of mushrooms', the famous Tuber Magnatum Pico. Under Giacomo's leadership, Poderi e Cantine Oddero took on its current production configuration, expanding the size of the vineyards, the number of bottles produced and upholding a quality policy that is now internationally recognised.
Giacomo Oddero's legacy is now picked up and carried on by his daughter Mariacristina, who joined the company in the late 1990s, and his grandchildren Isabella and Pietro, who represent the seventh generation of a family with over a century and a half of winemaking tradition. Lovingly preserving the tradition of the founding fathers, the new generation has brought a breath of youth, elegance and innovation to Oddero while respecting the environment in the vineyard and the wine in the cellar. Their careful work has brought prestigious national and international recognition: achievements obtained with passion, hard work and tenacity. Read more
| Name | Oddero Barolo Villero 2020 |
|---|---|
| Type | Red 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 | Oddero |
| Origin | Castiglione Falletto (Cuneo). |
| Climate | Altitude: 240 m. a.s.l. Exposure: South-East. |
| Cultivation system | Espalier, Guyot. |
| Plants per hectare | 4,300. |
| Yield per hectare | 6,000 kg/hectare. |
| Harvest | First decade of October. |
| Wine making | After a scrupulous vine growing, grapes are carefully selected by hand, both in the vineyards and in the wine factory. Grapes are then destemmed and crushed followed by fermentation and maceration for about 25 days. |
| Aging | In 40hl oak barrels for 30 months. The wine is bottled at the end of summer and ages for another year in the bottle before being marketed. |
| Allergens | Contains sulphites |
