Vino Rosso, "Convento", Luigi Oddero
Organic

Vino Rosso, "Convento", Luigi Oddero - NV

Item # 48995 750mL

A dry red blend of Dolcetto, Barbera, and a touch of Nebbiolo, this medium-bodied red has aromas of dark berries and violets. Fresh, yet with structure and good acidity, this is a perfect pairing for salsiccia and cheese.
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Color
Red
Vintage
NV
Country
Italy
Region
Piedmont
Sub-Region
Barolo
Appellation/Village
La Morra
Producer
Oddero
Grape Variety
Dolcetto
Barbera
Nebbiolo
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Production Methods

Organic

Organic

Practicing Organic

Wine made from grapes grown without synthetic pesticides, fertilizers and herbicides in the vineyard.

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About the Producer

La Morra, Piedmont, Italy “Poderi e Cantine Oddero” (Oddero Estate and Winery) is a historic name among Barolo producers. Run for generations by men, it is now in the hands of Mariacristina and Mariavittoria, the daughters of Giacomo Oddero, Barolo patriarch and a man whose fame reaches beyond the Langhe. The company dedicates its full attention to the winemaking process, blending ancient wisdom...

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Glossary

Piedmont

The most famous grape in Piedmont is the noble Nebbiolo, which makes the long-lived Barolo and Barbaresco. There are plenty of Nebbiolo-based wines that are quite enjoyable in their youth, however, often produced in smaller, lesser-known regions such as Ghemme or Gattinara. Several other Piedmontese grapes make striking and delicious wines: Pelaverga produces light-colored reds with distinctive notes of strawberry, cherry, and pink peppercorn. The red Freisa is vinified in a variety of styles:...

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Dolcetto

A red grape variety grown in Piedmont and nearly nowhere else. Dolcetto-based wines are not sweet, as many people might surmise on hearing the name; the Piedmontese declared it "dolce" only because it is lower in acid than the wines they're used to. Dolcettos are usually meant to be enjoyed young. Some of the best ones come from the area around the town of Alba.

Barbera

Barbera is grown all over Italy, but the best examples of this red grape come from Piedmont, where it is made into all manner of wines - from easy-drinking quaffers to serious, cellar-worthy bottlings. Wherever they fall on the spectrum of stodginess, however, they are generally ruby-colored, full-bodied, and highly acidic, with remarkably low levels of tannins. The areas that are most strongly associated with Barbera (for good reason) are the Alba and Asti DOCs, which consistently produce...

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