ARIETY
100% Nebbiolo

HARVESTING PERIOD
mid-October

PRODUCTION
About 30,000 bottles

WINEMAKING
Rigorous manual selection of grapes in the vineyard. Fermentation and maceration in stainless
steel for 20 days at a controlled temperature of 28-29°C, followed by malolactic fermentation.
They occur separately for the three vineyards, as well as the malolactic fermentation

MATURING
The wines coming from the different vineyards are aged separately in 40, 60 and 75 –
hectoliter Slavonian and Austrian oak barrels for 30 months. The wines are blended in the
spring, then bottled at the end of the summer and aged in the bottle for another 6 months
before release on the market.

SENSORY CHARACTERISTICS
Brilliant garnet-red color, with warmer tinges developing over time. Unmistakeable bouquet,
very pleasant, intense yet ethereal, very persistent, at times spiced, with aromas of truffles,
liquorice and dried flowers. Dry taste, with important, full tannins.

NOTES
What do you think of Hemingway? So asked readers of journalist Gianni Brera, who answered
their literary and footballing questions in his column L’accademia di Brera (“Brera’s academy”) in the
newspaper La Repubblica. His reply, in Sbornie prese per sport (“Drunk for the sake of sport”) on
12/12/1986: “Ernest drank Valpolicella because he was around Venice, and in those days the Oddero
brothers of La Morra couldn’t get their wines to him. But if he’d known Oddero Barolo he would not
have turned to the liquor which ultimately killed him.”