ORGANICALLY FARMED
"A blend of Dolcetto, with some Barbera—and a touch of Nebbiolo for structure—from vineyards around the cellar at Santa Maria. The grapes are naturally fermented in stainless steel, assembled and matured for 6 months or so in cement (with the Nebbiolo component in cask) with spontaneous malo, and then assembled in the late Spring after harvest for bottling. Light and crunchy with violet-y berry fruit that speaks of its Dolcetto majority, yet with decent grip and structure.
"The Oddero family, active in the Barolo wine trade since the 1800s, was among the first to commercialize wine from the zone, and through the years they amassed a staggering 70 hectares of land—with Nebbiolo di Barolo comprising over 50 hectares. These acquisitions proved to be remarkably prescient over time, of course, as Barolo’s stature and value have skyrocketed over the past thirty years. " - ROSENTHAL WINE MERCHANT, Importer
"A blend of Dolcetto, with some Barbera—and a touch of Nebbiolo for structure—from vineyards around the cellar at Santa Maria. The grapes are naturally fermented in stainless steel, assembled and matured for 6 months or so in cement (with the Nebbiolo component in cask) with spontaneous malo, and then assembled in the late Spring after harvest for bottling. Light and crunchy with violet-y berry fruit that speaks of its Dolcetto majority, yet with decent grip and structure.
"The Oddero family, active in the Barolo wine trade since the 1800s, was among the first to commercialize wine from the zone, and through the years they amassed a staggering 70 hectares of land—with Nebbiolo di Barolo comprising over 50 hectares. These acquisitions proved to be remarkably prescient over time, of course, as Barolo’s stature and value have skyrocketed over the past thirty years. " - ROSENTHAL WINE MERCHANT, Importer
