# Barbaresco DOCG "Gallina" (2013)

- **Producer:** Poderi e Cantine Oddero
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €65
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** rose, violet, cherry, plum, raspberry, redcurrant, black pepper, liquorice, smoke, cedar, leather, tobacco, forest floor, mushroom, dried cranberry, tar

## About this wine

Poderi e Cantine Oddero is one of the most historic and revered names in the Langhe, with roots dating back to the late 18th century. Located in Santa Maria di La Morra, the estate is currently run by Mariacristina and Mariavittoria Oddero, who maintain a steadfast commitment to traditional winemaking. The Gallina vineyard is located in the commune of Neive, a prestigious Cru renowned for producing Barbaresco of exceptional elegance, perfume, and structural finesse. The 2013 vintage in Piedmont is widely celebrated as a classic, late-harvest year that yielded wines of outstanding balance, vibrant acidity, and profound aging potential.

## Interesting facts

- Oddero is one of the oldest historic wineries in the Langhe, with wine-growing roots dating back to 1878.
- The Gallina Cru in Neive is famous for its tortonian soils, rich in marl and sand, which give the wine its signature floral elegance.
- The estate transitioned to organic farming practices, reflecting their deep respect for the Langhe hills, a UNESCO World Heritage site.

## Food pairing

The high acidity and firm tannins of Nebbiolo require rich, savory dishes with ample fat and protein to soften the wine's structure. Earthy flavors like mushrooms and truffles mirror the wine's complex tertiary development, while slow-cooked meats complement its robust body.

## Wine making process

The Nebbiolo grapes for the Gallina Barbaresco are hand-harvested in mid-October. Fermentation and maceration take place in temperature-controlled stainless steel tanks for approximately 20 to 25 days with daily pumping over. The wine is then aged for about 24 months in traditional, large Slavonian oak casks (botti), followed by additional refinement in the bottle before release. This traditional approach avoids the heavy oak influence of barriques, preserving the pure, terroir-driven expression of the Neive Cru.