About Barolo
- Style
- Red
- Grape Varieties
- Nebbiolo
- Price Range
- ¥5,500-7,500
- Alcohol
- 14%
The estate's classic village-level Barolo, blended from three vineyard parcels in La Morra with southwest exposure. Hand-harvested Nebbiolo undergoes thermo-controlled fermentation with an extended maceration of roughly 300 hours, then ages about 24 months in a mix of large oak botti and barriques followed by 6 months in bottle. The result is an intense, still-bright garnet-red wine with fruit aromas underscored by lively acidity, notes of tar, tanned leather and graphite emerging with air, polished tannins and firm structure — a faithful, entry-point expression of the house style.
This is Andrea Oberto's calling card: a village Barolo with cru-level seriousness, proof that La Morra Nebbiolo doesn't need a single-vineyard label to show its pedigree.
New to wine?
The most approachable gateway into Andrea Oberto's Barolo range.
Food Pairings
A versatile Barolo for braised meats, mushroom risotto, and aged hard cheeses; its firm tannin and bright acid also stand up to grilled red meats.
When to drink it
Special dinners, milestone celebrations, pairing with slow-cooked meats
Terroir & Winemaking
100% Nebbiolo from three La Morra vineyard parcels (southwest exposure). Manual harvest, thermo-controlled fermentation, ~300-hour maceration, aged ~24 months in large botti and barriques plus 6 months in bottle.
About the producer
Andrea ObertoElegant, terroir-driven Barolo from La Morra's finest crus.Visit the producer page →Frequently Asked Questions
- What grape is Andrea Oberto's Barolo made from?
- 100% Nebbiolo, sourced from three vineyard parcels in La Morra.
- Is this Barolo ready to drink on release?
- Yes, it shows polished tannins and balanced structure young, though it will also reward a few years of cellaring.
- How does it differ from the single-vineyard bottlings?
- It is a blend across three La Morra parcels rather than a single cru, giving a more classic, harmonious profile compared to the more intense Rocche dell'Annunziata, Albarella or Brunate.
- What food does it pair with?
- Braised beef, mushroom-based dishes, and aged cheeses are natural partners for its structure and acidity.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the Sommelier