The grapes to produce the Barolo DOCG Oddero come from a selection of different vineyards across Barolo. Each plot is vinified separately, fermentation and maceration in stainless steel for 20 days at a controlled temperature of 28-29°C, followed by malolactic fermentation. The wines are aged in 40, 60 and 75 hectoliter Slavonian and Austrian oak barrels for 30 months. In Spring the matured wines are blended and then towards the end of the summer they are bottled. The wine then ages a further 6 months in bottle before release.
Poderi e Cantine Oddero was established in the late 18th century by the Oddero family, who have lived in La Morra since the first half of that century. Located in Santa Maria, La Morra, the raised vineyards are naturally terraced and overlook the Langhe hills. With a total of 35 hectares, they cultivate some of Piemonte’s most renowned wines through the use of traditional knowledge paired with modern production techniques. 16.5 hectares are cultivated to produce Nebbiolo for Barolo and Barbaresco. Several of those vineyards are codified “Menzioni Geografiche Aggiuntive”, meaning they are prized for Nebbiolo cultivation, under the new Production Regulations (Disciplinari di Produzione) for Barolo and Barbaresco. They also cultivate 6 hectares of hazelnut trees for the prized Nocciola Piemonte IGP.