Oderro, a big producer of Barolos in La Morra, Piemonte, Italy, shows floral aromas contrasting savory smoked bacon and delicious violet accents on the palate, blue fruits, cherry vanilla and a long finish.
Paired well with appetizer of fresh tomatoes with basilico and Burrata at Zampa Winebar & Kitchen at 306 West 13th street in West Village.
Vinification
Selection of grapes in the vineyard, fermentation and maceration for about 15 days in stainless-steel containers, followed by malolactic fermentation in November.
Maturing
40% aged in 50-hectoliter French oak barrels, 60% in small 225-liter barrels, for 18 months.
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