Barolo Classico 2016 Magnum by Oddero (Italian Red Wine)

14%
RED WINE
NEBBIOLO
PIEDMONT
MAGNUM 1,5 L
2016

The grapes come from a selection of different vineyards across Barolo. Each plot is vinified separately, fermentation and maceration in stain less 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 elease.

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Bottle

£ 100.79

Note: Bottle images are for descriptive purposes only. No vintage year, unless expressly specified in the product title.

Barolo Classico 2016 Magnum by Oddero (Italian Red Wine)

£ 100.79

FOOD PARING

The classic Barolo food pairings of roasted or grilled red or game meats, or aged cheeses will suit it perfectly. It might be a tough one to get hold of, but if you’ve access to wild boar, then a slow braised boar with a drop or two of the Barolo in the stew for good measure will make this wine really show its class.

BRAISED MEAT

TASTING NOTES

PIEDMONT

Barolo Classico 2016 by Oddero has a brilliant garnet-red color, with warmer tinges developing over time. Un mistakeable bouquet, very pleasant, intense yet ethereal, very persistent, at times spiced, with aromas of truffles, liquorice and dried flowers. Dry, with full tannins.

THE WINERY

ODDERO

The Winery: Oddero
Poderi e Cantine Oddero is a historical brand among Barolo producers. The winery’s roots go back to the end of the 18th century when our ancestors began to make wine under their own name. The wine cellars, located in the frazione Santa Maria of La Morra, are raised up on a natural terrace and overlook the hills of the Langhe. Immersed in a sea of beautifully tended vineyards, our winery cultivates 35 hectares of the best cru of the Langhe and Asti territories to make some of Piedmont’s most renown wines: Barolo, Barbaresco, Nebbiolo, Dolcetto, Barbera and Moscato. Traditional knowledge and modern production techniques. Tenacity, patience, and respect for our territory and its raw materials.

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