Introducing the Elegant Wines of Andrea Oberto

The Andrea Oberto winery has humble origins. Everything began in 1959 when my grandfather bought a farmhouse in La Morra. At that time, the farmers couldn’t survive with just one crop, therefore, my grandfather earned a living growing peaches and grapes and raising cows. Everybody had to contribute to the up keep of the family so the children took part in the family business from when they were teenagers.

 

However, when the farmer’s children became adults, they often had to leave home in order to look for a job elsewhere because there wasn’t enough work for everyone in the family business. This is the reason why my father Andrea, at a certain point in his life, decided to leave La Morra to start working for a big company as a truck driver.

 

In 1978 Andrea’s father died unexpectedly. My father inherited the family land and began managing the farm. He decided to leave his job in the big company and dedicate the rest of his life to the vineyards he had worked in for so many years.

 

Over the years, the demand for high quality wine increased and this encouraged many farmers like Andrea to focus solely on growing grapes. At the beginning, a part of the grapes was sold to the cooperative and another part was made into wine which was sold bulk to private customers.

 

Devoting all of his time and energy 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 is currently sold all over the world.

 

-Fabio Oberto

OFFERINGS

Dolcetto d’Alba DOC

Varietal composition: Dolcetto 100%
Winemaking: 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.
Aging: 8 months in stainless steel vats
Per-year production: around 13,500 bottles

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Dolcetto d’Alba DOC

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Andrea Oberto Dolcetto D’Alba-ST

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Barbera d’Alba DOC

Varietal composition: Barbera 100%
Winemaking: 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 32 °C, with often and soft pumpovers. Medium-longmaceration of themarcs (about 180 hours); racking in stainless steel vats, where the wine is themo-controlled and the naturalmalolactic fermentation takes place.
Aging: 8months in stainless steel vats; a part of wine (about 40%) in all new barriques for 6months.
Per-year production: around 32,000 bottles

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Barbera d’Alba DOC

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Andrea Oberto Barbera d’Alba-ST

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Langhe Nebbiolo DOC

Varietal composition: Nebbiolo 60%; Barbera 40%
Winemaking: manual harvesting of the ripe grapes in 20-kg perforated crates through a careful selection of the bunches. Transfer in cellar within hours; grape crushing and destemming, and 15% must bleeding. Themo-controlled fermentation at around 34 °C, with often and soft pumpovers. Long maceration of the marcs (about 300 hours); racking in barriques, where the natural malolactic fermentation takes place.
Aging: 16 months in all new wood; 4 months in stainless steel vats and 2 months in bottle.
Per-year production: around 3,500 bottles

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Langhe Nebbiolo DOC

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Andrea Oberto Langhe Nebbiolo-ST

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Barolo DOCG

Varietal composition: 100% Nebbiolo
Winemaking: 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 32 °C, with often and soft pumpovers. Long maceration of themarcs (about 300 hours); racking in wood casks, where the natural malolactic fermentation takes place.
Aging: 24 months in oak casks, 2 months in stainless steel vats and 6 months in bottle.
Per-year production: around 13,500 bottles

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Barolo DOCG

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Andrea Oberto Barolo 2011-ST

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Barolo Albarella

Varietal composition: 100% Nebbiolo
Winemaking: Winemakingmanual harvesting of the overripe grape in 20-kg perforated crates through a careful selection of the bunches. Transfer in cellar within hours, grape crushing and destemming, and 15% must bleeding. Themo-controlled fermentation at 34 °C, with often and soft pumpovers. Longmaceration of themarcs (about 350 hours); racking in barriques, where the naturalmalolactic fermentation takes place.
Aging: 24 months in all new barriques; 2 months in stainless steel vats and and 6 months in bottle.
Per-year production: around 4,000 bottles

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Barolo Albarella

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Andrea Oberto Barolo Albarella 2011-ST

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Barolo DOCG Rocche dell’Annunziata

Varietal composition: 100% Nebbiolo
Winemaking: The super-ripe clusters are picked into ventilated 20kg boxes, after rigorous quality inspection, and brought to the cellar within a few hours from harvest. After de-stemming and pressing, ca. 15% of the must is drawn off, the remainder is fermented at ca. 34°C, with frequent but gentle pumpovers, followed by a lengthy maceration of ca. 350 hours. The wine then goes to oak barrels for spontaneous malolactic fermentation.
Aging: 26 months in large oak ovals of 16, 25, and 50 hl, 2 months in stainless steel tanks and 6 months in bottle.
Per-year production: Around 3,000 bottles

Barolo Brunate

Varietal composition: 100% Nebbiolo
Winemaking: manual harvesting of the overripe grapes in 20-kg perforated crates through a careful selection of the bunches. Transfer in cellar within hours and light drying of the bunches for 24 hours. Grape crushing and destemming, and 10%must bleeding. Themo-controlled fermentation at around 34 °C, with often and soft pumpovers. Long maceration of themarcs (about 350 hours); racking in wood casks, where the natural malolactic fermentation takes place.
Aging: 26 months in wood (part in barrels, part in all new barriques); 2 months in stainless steel vats and and 6 months in bottle.
Per-year production: around 3,500 bottles

Tech Sheets

Barolo Brunate

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Andrea Oberto Barolo Brunate 2011-ST

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