# Figli Luigi Oddero Barbera d'Alba (2023)

- **Producer:** Figli Luigi Oddero
- **Colour:** red
- **Type:** still
- **Grapes:** Barbera
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 15.0%
- **Average price:** €23
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, plum, violet, cedar

## About this wine

Figli Luigi Oddero was established in 2006 by Luigi Oddero, a member of a historic Langhe winemaking lineage dating back to the 19th century. Following the division of the original family estate, Luigi founded his winery at Tenuta Parà in Santa Maria di La Morra, a site landmarked by the historic Specola observation tower. Today, the estate is managed by his widow Lena and their children Maria and Giovanni. Winemaking operations are led by renowned cellar master Francesco Versio alongside veteran consultant Dante Scaglione, keeping focus on traditional Langhe expressions.

## Interesting facts

- Cellar master Francesco Versio previously served as the head winemaker for legendary Barolo producer Bruno Giacosa.
- The winery sits on the historic Tenuta Parà estate, marked by a 19th-century astronomical observation tower called 'La Specola'.
- The estate uses no small new oak barriques, choosing traditional 7,000-liter oak botti to preserve natural freshness.

## Food pairing

Barbera's combination of naturally high acidity and low tannins makes it one of Italy's most food-friendly red wines. The vibrant acid slices cleanly through rich fats, butter-based pasta dishes, and cured meats without creating astringency, while low tannins keep it from clashing with delicate savory proteins.

## Wine making process

Harvested by hand in late September from 25-year-old vines in La Morra planted on marly soils with clay, sand, and sandstone. The fruit is destemmed, gently pressed, and fermented with indigenous yeasts in temperature-controlled stainless steel and concrete tanks for 10 to 12 days. Malolactic fermentation occurs naturally in concrete and stainless steel. The wine ages for 8 to 12 months in a combination of stainless steel and large 70-hectoliter traditional Slavonian oak casks, followed by at least 8 months of bottle aging prior to release.