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Poderi Oddero Barolo Villero 2007

Nebbiolo from Barolo, Piedmont, Italy
  • WE92
14.5% ABV
  • RP94
  • WS90
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14.5% ABV

Winemaker Notes

Oddero Barolo Villero is garnet-red color, offering intriguing and dense impressions of violets, red fruits, cocoa and licorice on the nose. This wine has a complex tannic texture, but emerging with a delicate soft finish.

Critical Acclaim

All Vintages
WE 92
Wine Enthusiast
This beautiful wine shows all the rare characteristics required for long aging potential. There’s structure, acidity, minerality and loads of plush, ripe fruit—tones that will evolve in ten years or more. The wine opens with a dark garnet color and bright aromas of cherry, cassis, cola and soy sauce.
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Poderi Oddero

Poderi Oddero

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Poderi Oddero, Barolo, Piedmont, Italy
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This winery was founded in 1878, in the area of Santa Maria, a hamlet of La Morra. It is one of the oldest producers of Barolo, a family that has kept the distinctive traditional style of winemaking for over a century. Over the generations, the Oddero family has gradually expanded its vineyards to today's impressive 60 hectares, many of which lie in the illustrious Barolo vineyards of Brunate, Rocche di Castiglione, Villero and Mondoca di Bussia. Since 2001, with the help of young and talented winemaker Luca Vaglio, Oddero winery has become one of the leading producers in Barolo.

The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hilltops, is one full of history and romance of the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Nebbiolo

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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 and 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.

Perfect Pairings

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.

Sommelier Secret

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.

WWH124081_2007 Item# 115493