Luigi Oddero Barbaresco Rombone 2014
Bright ruby-red colored with a pale orange tinge. Delicate, intense and gentle aromas. Scents of wilted rose, sweet spices and small fruit. Dry, soft and nearly velvety on the palate, great finesse, balance and elegance.
Best served at about 65° F in a large balloon wine glass. It is excellent with game and meat in general and pairs wonderfully with cheese, both fresh and aged.
This wine is ready to be enjoyed in its second year after harvest. However, it will age beautifully, as it goes on expressing its great qualities and noble austerity even after 8 to 10 years of bottle ageing.
Critical AcclaimAll Vintages
Luigi Oddero is a historical winery from La Morra in Piemonte, one of the patriarchs of Barolo, which was already producing wines with a proper label back in 1878. The story of the family dates back to the 19th Century when the brothers Luigi and Lorenzo, winegrowers and oenologists stared vinifying Barolo, Dolcetto and Barbera wines. Now the estate is guided by Lena Oddero, the wife of the last Luigi Oddero who is preserving this important heritage for his children Giovanni and Maria, the next generation and the future of this small but important winery, part of the history of Barolo and Piemonte.
The wines are aged according to the traditional methods in big barrels in the oldest part of the winery, the walls have more than 300 years, the optimal level of humidity makes it a perfect place for the conservation of the wine and for long aging.
The vineyards of Luigi Oddero are dislocated in different areas and have exceptional positions, Oddero has part of some of the most important cru of Barolo as Vigna Rionda at Serralunga and Rocche Rivera at Castiglione Falletto.
A wine that most perfectly conveys the spirit and essence of its place, Barbaresco is true reflection of terroir. Its star grape, like that in the neighboring Barolo region, is Nebbiolo. Four townships within the Barbaresco zone can produce Barbaresco: the actual village of Barbaresco, as well as Neive, Treiso and San Rocco Seno d'Elvio.
Broadly speaking there are more similarities in the soils of Barbaresco and Barolo than there are differences. Barbaresco’s soils are approximately of the same two major soil types as Barolo: blue-grey marl of the Tortonion epoch, producing more fragile and aromatic characteristics, and Helvetian white yellow marl, which produces wines with more structure and tannins.
Nebbiolo ripens earlier in Barbaresco than in Barolo, primarily due to the vineyards’ proximity to the Tanaro River and lower elevations. While the wines here are still powerful, Barbaresco expresses a more feminine side of Nebbiolo, often with softer tannins, delicate fruit and an elegant perfume. Typical in a well-made Barbaresco are expressions of rose petal, cherry, strawberry, violets, smoke and spice. These wines need a few years before they reach their peak, the best of which need over a decade or longer. Bottle aging adds more savory characteristics, such as earth, iron and dried fruit.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.
In the Glass
Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.
Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.
If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.