Vintage: 2012
Varietals: Barolo
Farming: Organic
Oddero’s “Vignarionda” has that in spades; its nose, full of wild animal, evokes forest depths, prompting a physiological response: widening eyes, a sharp intake of breath, a sense that this here is truly special. The palate similarly elicits wonder—a dynamic and potent unfurling of lip-smacking minerality, ultra-fine-grained tannins, and dense, small-berried fruit. Few vineyards in Barolo are capable of this level of profundity, and if the zone were to ever develop a “Grand Cru” classification, Vignarionda would undoubtedly sit near the very top.
WINEMAKING: grapes are hand-picked and carefully sorted in the vineyard and prior to destemming and pressing. Fermentation with maceration for 16 to 20 days with indigenous yeasts. The malolactic fermentation is carried out between the following fall and spring. AGEING: in medium-size French oak barrels for 36 months. Bottle ageing for 24 months before release. It is effectively a riserva without being labeled as such.
