Oddero
Langhe Nebbiolo 2024
| Denomination | DOC Langhe Nebbiolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | In oak barrels of various capacities for about a year; bottled in autumn. |
- Name and grape: Langhe DOC, 100% Nebbiolo, 2024 harvest
- Origin: La Morra (Piedmont), 200 metres, east-facing, Guyot system
- Ageing: 15 days maceration, malolactic fermentation and 12 months in oak barrels
- Sensory profile: Ruby colour, hints of violet and red fruits, mineral notes, fresh and tannic taste
- Serving and pairings: 14% vol; decant for 1 hour, serve at 14–16 °C; ideal with meats and cheeses
Description
What kind of wine is it
Oddero's Langhe Nebbiolo is a still red wine with a designation of origin from Piedmont, expressing the characteristics of the Nebbiolo grape, matured in oak barrels. In the glass, it displays a moderately deep ruby red colour and an aromatic profile dominated by mineral notes, violet and red fruits. On the palate, it is fresh, with a pleasant tannic structure and a slightly green finish, ideal paired with structured dishes, game and cheeses.
Where does it come from
The grapes for this red wine are grown in La Morra, in the heart of the Langhe. The vineyards are situated at around two hundred metres above sea level, benefiting from a favourable eastern exposure that ensures even ripening of the bunches. The vines are trained using the Guyot system, with careful management of yield per hectare. These agronomic conditions allow the Langhe designation to fully reflect the unique characteristics of the soil, ensuring a well-defined tannic profile.
How is it produced
Harvesting takes place in the first ten days of October with a rigorous selection of the bunches directly in the vineyard. The vinification process continues with a maceration on the skins for about fifteen days and subsequent malolactic fermentation. Maturation takes place in oak barrels for about a year, an essential stage before bottling in autumn. To best appreciate the wine's potential, it is recommended to decant for one hour and serve at between fourteen and sixteen degrees Celsius.
History and Curiosities
Piedmontese wine excellence finds its expression in the Langhe Nebbiolo 2024, a masterpiece by Oddero, a historic winery founded in 1878 in La Morra. An interesting feature of this label is its limited production of 15,000 bottles per year, obtained from vines with an average age of 15 years.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1878
- Oenologist: Mariacristina Oddero, Luca Veglio
- Bottles produced: 160.000
- Hectares: 36
The history of today’s winery is inextricably tied to that of Giacomo Oddero, born in 1926 and grandson of the first Giacomo in the family (whom he was named after). Under Giacomo’s guidance, Poderi e Cantine Oddero took on its current productive configuration, extending vineyard property, increasing bottle production, and upholding a high quality that today is recognized worldwide.
The legacy of Giacomo Oddero is carried on today by his daughter Mariacristina, who entered the family business near the end of the 1990s, and grandchildren Isabella and Pietro, who represent the seventh generation of a family with over a century and a half of vinicultural tradition behind them. Read more
| Name | Oddero Langhe Nebbiolo 2024 |
|---|---|
| Type | Red still |
| Denomination | Langhe DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Oddero |
| Story | History and Curiosities Piedmontese wine excellence finds its expression in the Langhe Nebbiolo 2024, a masterpiece by Oddero, a historic winery founded in 1878 in La Morra. An interesting feature of this label is its limited production of 15,000 bottles per year, obtained from vines with an average age of 15 years. |
| Origin | La Morra (CN), Piedmont, Italy |
| Climate | Altitude: 200 m a.s.l. Exposure: East. |
| Cultivation system | Guyot |
| Plants per hectare | 4000 |
| Yield per hectare | 80 quintals/ha |
| Harvest | First ten days of October |
| Fermentation | About 15 days |
| Production technique | Selection of bunches in the vineyard; alcoholic fermentation with maceration on the skins for about 15 days; malolactic fermentation; ageing in oak barrels for about a year; bottling in autumn |
| Wine making | Selection of grape bunches in the vineyard during harvest; alcoholic fermentation with maceration on the skins for about 15 days; subsequent malolactic fermentation; maturation/ageing in oak barrels for about one year and bottling in autumn. |
| Aging | In oak barrels of various capacities for about a year; bottled in autumn. |
| Year production | 15000 bottles |
| Allergens | Contains sulphites |