2004 Barolo, Rocche Rivera, Figli Luigi Oddero, Piedmont, Italy

Piedmont's most famous wine DOCG (Denominazione di Origine Controllata e Garantita), Barolo is renowned for producing Italy's finest reds from 100 percent Nebbiolo. The Barolo appellation was formalised in 1966 at around 1,700 hectares, and has an exceptional terroir with almost every village perched on its own hill. The climate is continental, with an extended summer and autumn enabling the fickle Nebbiolo to achieve perfect ripeness.

One of the headline names of the region, the Oddero family has been producing wines from impressive vineyard holdings around Piedmont since 1878. Brothers Giacomo and Luigi Oddero grew the winery’s reputation as one of the Langhe’s most esteemed cantinas, amicably splitting the estate in 2006. Luigi passed away in 2009, having retained 32hc and many of the best vineyards, and the cantina is now run by his widow and children. Francesco Versio is the head winemaker here; hugely respected, he learnt his craft at Bruno Giacosa under Dante Scaglione before joining Figli Luigi Oddero in 2017.Now, there is new focus and a capable team in place. Francesco sees great opportunity here and maintains the ethos of this historical winemaking family, making traditional expressions with impressive technical judgement. The resulting wines are elegant and fine, with a vivid sense of origin.

Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from ""nebbia"" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.