Other Reds


Oddero 'Rocche di Castiglione' Barolo


750 ML


Product Description

Variety 100% Nebbiolo Vineyard Location: Castiglione Falletto Characteristics: 250 meters above sea level, southeastern exposure, 2,00 x 0,90 meters spacing, 4,500 vines/hectare density, Guyot upward-trained vertical-trellised training system. One of the oldest vineyards of the estate, over 50 years old. Age: 70 years old. Hecatares: 0.66 Yield: 50 quintals/hectare Harvesting period First 10 days of October Production 2,500/2,600 bottles Winemaking Scrupulous vine growing, done through the organic method since 2010. Careful manual selection of grapes, both in the vineyards and in the cellar, gentle de-stemming and pressing. Fermentation and maceration for approximately 25 days. Malolactic fermentation follows in December. Ageing 100% in 20-hectoliter French oak barrels for 30 months. Bottling takes place at the end of the summer, with a further year of bottle ageing before release on the market. Organoleptic characteristics Rocche di Castiglione displays elegance, fine tannins, a persistent taste and minerality. It accurately reflects the characteritics of the soil of origin. Its tannins develop from a rugged soil, sandy and calcareous. Ruby red in colour with light garnet reflections, delicate notes of spices and liquorice and a desirable bouquet of red berries. Extraordinarily long finish. Notes Rocche di Castiglione is a beautiful narrow vineyard on top of the Rocche, whose meaning is cliffs. The original rock is extremely close to the surface, the sedimentary soil is not deep, instead, it is thin and loose. During the warmest seasons, the plants really suffer for water shortage.


Varietal: Nebbiolo

Region: Barolo

Region Description:

Considered the king of Italian wines, Barolo is made from the Nebbiolo grape in the Piedmont region of Italy. Full bodied, high in tannic, acidity, and alcohol, their aromas suggest tar, violets, roses, strawberries, even truffles. Very similar to, if a little more full-bodied than, Barbaresco. Barolos need to be aged for at least three years in the winery (five years if it is a Reserva), but benefits from additional aging. More recent vintages are fruitier in flavor, often a bit oaky, and may be ready to drink as soon as two to five years after release.