This winery was founded in 1878, in the area of Santa Maria, a hamlet of La Morra. It is one of the oldest producers of Barolo, a family that has kept the distinctive traditional style of winemaking for over a century. Over the generations, the Oddero family has gradually expanded its vineyards to today's impressive 60 hectares, many of which lie in the illustrious Barolo vineyards of Brunate, Rocche di Castiglione, Villero and Mondoca di Bussia. Since 2001, with the help of young and talented winemaker Luca Vaglio, Oddero winery has become one of the leading producers in Barolo.
Rigorous manual selection of grapes in the vineyard. Fermentation and maceration in stainless steel for 20 days at a controlled temperature of 28-29C, followed by malolactic fermentation. The grapes from the two vineyards are kept separate throughout the process. The two wines are aged separately in 40 hectoliter French oak barrels (90%) and 225 liter barrels (10%) for 30 months. The wines are blended in the spring, then bottled at the end of the summer and aged in the bottle for another 6 months before release on the market. --Winemakers Note
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