Erbaluna
(Piedmont, Italy)
The brothers of Erbaluna, Severino and Andrea Oberto, quietly make terroir-expressive wines in their historic home of La Morra, descendants of a long line of winemakers. In 1985, taking over from their father, they decided to retrieve the contact with the earth that seemed lost in the prior decades. Through them, the modern world has entered the winery, with stainless steel and the latest machinery as well as the sensitivity to nature, converting the vineyards to organically farmed plots. The wine is still made in the large foudre barrels (still etched with the date of 1915!) and the cellar lined with bottles from the Roaring 1920’s. The classic (elegant and terroir-driven) meets the modern (youthful, exuberant, fresh fruits) to make drinkable, pleasure-filled Barbera, Nebbiolo and Dolcetto. The vineyards face south, growing down the steep hills of clay and limestone with layers of ancient sandstone beneath. Why would the brothers change a thing? They admire the land that provides for them and understand the sacrifices made in the past from which they now benefit. They are a family winery, naturally and organically.
Certified Organic (ICEA)
www.erbaluna.it
Barbera d'Alba, 'La Bettola'
100% Barbera
From 21 year old vines planted to 3ha of calcareous clay soils, the grapes were hand-harvested and allowed to macerate for 10 days. Spontaneous fermentation lasts for 10 days in stainless steel with temperature control and is kept in steel until bottling. Filtered once before bottling.
Langhe, Nebbiolo
100% Nebbiolo
From 3 hectares of vines aged between 12-22 years old, planted to calcareous clay soils, the grapes are hand-harvested in early October and de-stemmed. The grapes spend 12 days macerating followed by spontaneous fermentation lasting 10 days, with ambient yeasts, in stainless steel under temperature control. Aged for six months in large barrels (30HL) and the wine is moved twice between old (13-15yr) and new (4-5 year) barrels. Filtered once before bottling.
Barolo, Rocche dell'Annunziata
100% Nebbiolo
From vines planted in 2000 and 2003 on calcareous clay soils on a cru site in La Morra called Roccha. The grapes are hand-harvested in mid-October, de-stemmed and allowed to macerate for 12 days. Spontaneous fermentation with ambient yeasts takes place in stainless steel and lasts for 15 days under temperature control. The wine is then aged in large barrels for two years and within those two years, the wine is moved four times a year between old barrels (13-15 years) and new barrels (4-5 years).
