Barolo, ‘Roggeri’, Ciabot Berton, Azienda Agricola Marco Oberto, 2016

Deep ruby red colour with hints of brick. The nose is full and rich with aromas of cherry, raspberry, woodsmoke and plums. The palate is full and intense, with dark fruits, savoury forest floor notes and very full, but ripe tannins.

Additional information

ABV %

Body

Bottle Size

Country

Food Pairing

, ,

Grape Variety

Producer

Region / Appellation

Sweetness

Colour

£37.50

FREE wine delivery when you spend over £100

Barolo, ‘Roggeri’, Ciabot Berton, Azienda Agricola Marco Oberto, 2016

Tasting Note

Deep ruby red colour with hints of brick. The nose is full and rich with aromas of cherry, raspberry, woodsmoke and plums. The palate is full and intense, with dark fruits, savoury forest floor notes and very full, but ripe tannins.

Producer Info

Founded in 1964, the current head of this estate is Marco Oberto, who owns 12 hectares of vineyards around La Morra, in the heart of Barolo, 8 of which are planted to Nebbiolo the other 4 to Barbera and Dolcetto. His vines all lie in four of the finest Crus and of these, the Il Roggeri, which is bottled separately, is the finest. The wines made here are all fairly modern in style, with less emphasis on extraction and tannin and more on fruit. Whilst Barolo should never be a gentle wine, drinking the Roggeri is not like going into battle! The La Fisetta Barbera is a joy – pure deep cherry fruit, a lick of tannin and a long soft textured finish.

Regional Info

Barolo is a traditional hillside village in the rolling hills of Piedmont, northwestern Italy. The vineyards and cantine (wineries) there have long been famous for producing some of Italy’s very finest red wines – predominantly from the region’s signature grape variety, Nebbiolo. Fragrant, tannic Barolo wine is so revered that it was one of just three wines awarded DOCG status on the day that the classification was introduced in July 1980 (the other two were Brunello di Montalcino and Vino Nobile di Montepulciano).

The Barolo vineyard zone covers the parishes of Castiglione Falletto, Serralunga d’Alba and Barolo itself, and also spreads over into parts of Monforte d’Alba, Novello, La Morra, Verduno, Grinzane Cavour, Diano d’Alba, Cherasco and Roddi. The soils and mesoclimates vary slightly between these communes, creating subtle differences between the wines produced from their vineyards (although it must be remembered that the skills and preferences of the individual winemakers also has significant influence over these differences).

Despite the differences between the wines from these various terroirs, they all retain the key qualities which define the classic Barolo style; the famous “tar and roses” aroma, a bright ruby colour (which fades to garnet over time), firm tannins, elevated acidity, and relatively high alcohol.

To earn the name Barolo, the wines must undergo at least 38 months’ ageing prior to commercial release, of which 18 must be spent in barrel (the remainder in bottle). For the added designation of riserva, the total ageing time increases to 62 months. As the tannins soften over time, the complexity shows through with hints of earth, truffles and dark chocolate.

Winemakers Notes

Hand harvest, de-stemmed then placed in concrete tanks for fermentation at 30C and a traditionally long maceration of 20 days. Aged for 24 months in one year old French oak casks and one year old Slavonian oak foudres.

Reviews

There are no reviews yet.

Be the first to review “Barolo, ‘Roggeri’, Ciabot Berton, Azienda Agricola Marco Oberto, 2016”

Your email address will not be published. Required fields are marked *