# Barolo DOCG (2022)

- **Producer:** Vigneti Luigi Oddero & Figli
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €47
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, strawberry, violet, rose, liquorice, leather, tobacco

## About this wine

Vigneti Luigi Oddero & Figli represents a deep viticultural lineage in La Morra, where the Oddero family has produced wine since the 19th century. Following the division of the historic family estate in 2006, Luigi Oddero established his eponymous estate at Tenuta Parà. Today, under the leadership of Luigi's family and head winemaker Francesco Versio, the estate crafts classic, elegant Barolos using grapes sourced from prime vineyard holdings across three renowned communes: La Morra, Castiglione Falletto, and Serralunga d'Alba.

## Interesting facts

- The estate's historic cellar headquarters at Tenuta Parà features an iconic 19th-century Specola watchtower.
- Head winemaker Francesco Versio trained under legendary enologist Dante Scaglione at Bruno Giacosa.
- This cuvée blends fruit from three distinct Barolo communes: La Morra, Castiglione Falletto, and Serralunga d'Alba.

## Food pairing

Barolo's bold tannin structure and elevated acidity require high-protein, savory, and rich dishes. The animal proteins and fats in braised meats and rich cheeses bind to Nebbiolo's firm tannins, rendering the wine silky and balanced, while the vibrant acidity effortlessly cuts through collagen and rich sauces.

## Wine making process

Hand-harvested Nebbiolo grapes undergo strict cluster sorting before gentle destemming and pressing. Fermentation and skin contact maceration last between 12 to 15 days in large stainless steel and concrete tanks, utilizing native yeasts. Malolactic fermentation proceeds naturally. To showcase pure terroir without oak dominance, the wine is aged for 24 months in large, neutral Slavonian and French oak casks (botti grandi), followed by a minimum of 12 months of bottle maturation prior to commercial release.