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Andrea Oberto
Barolo 2010
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 ***50% OFF!***
A 2010 Barolo That's Already Showing Beautifully! Aromas of cherry, toasted cedar, red apple skin and minerals characterize the nose. Gripping tannins are balanced by a brilliant acidity. And you get notes of red cherries, dried strawberries, cinnamon, white pepper, ground cloves, sichuan pepper, tar, molasses and cola. The Price Is Ridiculously Low For This Kind Of Quality!
"Intense, still-bright garnet- red in colour. Fruit aromas underscored by a lively acidity integrated with notes of tar, tanned leather, and graphite evolving with the passing of time." ~Andrea Oberto

Original: $60.00
Yesterday's Best Web:
(including cost of shipping*)
Our Price(Delivered): $29.99
  95 - James Suckling!
UNIT SIZE 750.00 ml
VARIETAL: Nebbiolo
GRAPE: Nebbiolo
REGION: Piedmont
Andrea Oberto Barolo DOCG 2010
By James Suckling
Andrea Oberto Barolo
Score: 95
Country: Italy
Region: Piedmont
Vintage: 2010
Date: April 14th, 2014
Crazy aromas of dried berry, cedar, white truffle and handmade paper character. Full body, with perfect tannin texture and length. A wine that shows incredible depth and power.
By Andrea Oberto
Barolo DOCG 2010
Technical Details
Grape: 100% Nebbiolo
Growing Area: 4 vineyards in La Morra and Barolo
Vineyard Size: 3.2 hectares
Vineyard Density: 4,000 vines/hectare
Aspect: Southwest
Soil: Clay-limestone
Training System: Classic Guyot, pruned medium-short
Cellarability: From 3 to 8-10 years from harvest year
Annual Production: Ca. 13,500 bottles
Service: Store bottle horizontally and uncork at least 1 hour before serving. Best enjoyed at 20° C.
Pairings: Excellent with roasts and wild game, dishes with truffles, and aged cheeses..
Vineyard Yield: 1.1 kg/vine (with cluster- thinning of 20-25%)
The ripe clusters are hand-picked into ventilated 20kg boxes after careful quality inspection. Within a few hours of harvest, they are brought into the cellar, where the must ferments at ca. 32°C, with frequent but gentle pumpovers, after which the wine macerates on the skins for about 300 hours. The wine then undergoes spontaneous malolactic fermentation in oak barrels.
24 months in oak barrels, followed by 2 months in steel and 6 months’ bottle-ageing.
Tasting Notes
Intense, still-bright garnet- red in colour. Fruit aromas underscored by a lively acidity integrated with notes of tar, tanned leather, and graphite evolving with the passing of time. Complex in mouth, with polished tannins, fresh fruit and firm structure in perfect balance. Long-lingering finish.
Our History
The Andrea Oberto winery’s origins are humble in fact everything began in 1959 when my grandfather bought a farmhouse in La Morra. At that time the farmers could not survive with just one crop, therefore, my grandfather earned a living growing peaches, grapes and raising cows. Everybody had to contribute to the up keep of the family, so the children took part in the family business from when they were teenagers. However, when the farmers’s children became adults, often, they had to leave their parents in order to look for a job out of the home because in the family business there wasn’t enough work for everyone. This is the reason why my father, Andrea, at a certain point of his life decided to leave La Morra to start working for a big company as a truck driver. In 1978 Andrea’s father died unexpectedly and my father, inherited the family land and began managing the farm. He decided to leave his job in the big company and dedicate the rest of his life to the vineyards he had worked in for so many years. Over the years wine has become a popular product and this encouraged many farmers, like Andrea to focus solely on vine growing. At the beginning part of the grapes was sold to the cooperative and another part was transformed into wine which was sold bulk to private customers. Devoting all of his time and energies in order to realize his dream, Andrea transformed a small farm into a wine company with sixteen hectares as well as a wine production of 100.000 bottles of prestigious wine which today is sold worldwide. I decided to take part in the family business when I was 17 years old. Since the beginning the relationship with my father has been complicated, because before starting to work with him I hadn’t ever really known him very well. My father had always worked long hours every day, preventing him from dedication time to the family. Starting working together was a good way to finally get to know each other and spend time together. Over the years my father and I haven’t always seen eye to eye on business matters. This has been the cause of many arguments, but also a change to open up to each other and see things from a different perspective a work in progress.
[Info provided by Regal Wine Imports]
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