From Giacomo Oddero

How can I really express what I feel about Barolo? It is alongside Burgundy the most delicate of wines. Linear in structure, composed of one varietal, yet so generous in its myriad of flavors. Bordeaux can have four different varietals in the blend and Chateauneuf du Pape can have up to thirteen. Barolo is not big in your mouth; it is very soft and small. It takes its time to cover every square cubic millimeter of the tongue, once completed, you will understand the definition of finesse in fine winemaking. One hundred percent Nebbiolo, this Villero wine comes from the village of Castiglione Falletto. This plot has southwestern sunshine exposure. The average age of the vines is fifty years old. The plot is no more that two acres. The harvesting period is usually around the first ten days of October. There is great care taken when harvesting the fruit. Only manual selection is used, destemming and crushing takes place, followed by maceration and stainless steel fermentation. The maturation process takes place in twenty hectoliter oak barrels for thirty months. These barrels are of Slovenian and Austrian origin. At the end of the summer in the thirtieth month, bottling takes place. The wines will rest shelved for one more year before commercial release. I feel it should be noted that good Baroli are hard to get. The better producers have their allocations designated and sold perhaps two years in advance of the harvest. The plots are small, and the wines are very delicate and just. I feel that a good Barolo such as Oddero, or Rinaldi can match Petrus, Margaux, or DRC and can even be perhaps a touch more beautiful. This wine is Garnet red in color, with violet nuances. There are aromas of red fruit, cocoa, and licorice. This wine has a complex tannic structure, but like all good Baroli, it comes up trumps with a very delicate feel and a soft touch. This wine has a drinking window of twenty or more years.