Andrea Oberto, Dolcetto d’Alba

Andrea Oberto, Dolcetto d’Alba 2016

Astoria Wine and Spirit $18.99

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Tasting notes

Fragrant, violets, blueberry and boysenberry nose, deliciously ripe and concentrated with ripe acidity giving crunch to the berry fruitiness, crisp and enticing.

Drinking range: 2017 - 2020

 

 

About the Vineyard, Andrea Oberto, Italy, Piedmont

A small family run business based in La Morra, over sixteen hectares of vineyards and producing ten wines. The Barolos come from a production area encompassing eleven towns, including the famous 'crus' of Brunate, Rocche, and Albarella. The wines are beautifully focused and age well, although immensely approachable in their youth.

In the words's of Fabio Oberto: 

"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. However in the family business there was enough work for everyone and this is the reason why my father, Andrea, when he became adult, decided to leave his family in order to start working for a big company as truck driver. Andrea came back to La Morra just in 1978 when his father died. He inherited the family’s land and he began managing the farm. 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 cooperatives 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."

SoilType: clayey and calcareous

Exposition: south-west

Vinification: manual harvesting of the ripe grapes in 20-kg perforated crates through a careful selection of the bunches; transfer in cellar, grape crushing and destemming within hours; themo-controlled fermentation at around 28 °C, with often and soft pumpovers. Short maceration of the marcs (about 100 hours); racking in stainless steel vats, where the must is themo-controlled; in the vats the alcoholic fermentation comes to an end and the natural malolactic one takes place.

Duration And Aging Method: 8 months in stainless steel vats

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