Check out all the Wines from Poderi Oddero!
Spending a couple of hours with Pietro exploring the history of Barolo, Poderi Oddero and the people behind the scenes was a pleasure. The quality and personality-filled wines of Poderi Oddero make sense … you’ll see!
Pietro’s grandfather Giacomo, the 5th generation, played a major role in establishing the DOC for Barolo and a suite of agricultural produce, think hazelnuts and white truffles!
While the red tape of a DOC can feel restrictive, at the time the impetus was to collectively set base-level standards that would see the profile of the Langhe raised on a global stage.
Few would argue they haven’t achieved their goal!
Pietro mentions Giacomo saying that you rate a Barolo producer on their Dolcetto.
Based on Oddero’s Dolcetto, and the array of wines across vintages that offered conditions from perfect to hot to cold, frosted, hailed and everything in between, it’s clear the Oddero family and the group of people that work with them will do whatever it takes to get the most out of each season.
Chapter 1: Intro
Chapter 2: Timorasso 28min
Chapter 3: Dolcetto 42min
Chapter 4: Barbera 49min
Chapter 5: Langhe Nebbiolo 54min
Chapter 6: 2017 & 2018 Barolo 1hr:05min
Chapter 7: Villero ~ Brunate ~ Vigna Rionda 1hr19min
Exploring Tannin Profiles
Texture is the missing link between good and great wines!
This is a great opportunity to explore tannin and mouthfeel.
Check out all the Wines from Poderi Oddero!
To Compare & Contrast
1. Drink a Dolcetto, Barbera and Langhe Nebbiolo to dial into the differences between the varieties.
2. Drink a Langhe Nebbiolo, a Barbaresco Gallina and a Barolo next to each to see how the tannins step as you move from the Langhe to both the Barbaresco and Barolo and how they differ between the Barbaresco and Barolo.
3. Drink the Barolo next the Brunate, Villero & Vigna Rionda to see how the Crus layer up and have very different tannin profiles.
4. Drink a warmer year in the 2017 Barolo next to a cooler year in the 2018 Barolo
Like all of the greats Oddero has a strong focus on texture and as soon as funds and brain space have permitted they have invested in the likes of a sorting table and a super gently destemmer allowing whole berries to have their tannins gently infused into the wine.
Continual experimentation has seen small amounts of whole bunch trialled amongst countless other initiatives.
The podcast from Levi Dalton with Isabella Oddero from 2009 and one with Giacomo Oddero that just dropped is well worth a listen.
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