Azienda Agricola Erbaluna

Vintage 2022

La Bettola is the Oberto brothers’ everyday Barbera from La Morra, in the heart of the Barolo zone. Organic Barbera from 21-year-old vines on calcareous clay at 350 meters, destemmed, fermented with native yeasts and kept in stainless steel until bottling, with no oak. The perfect pizza and pasta red, great with salumi and anything with tomato.

Vintage 2022

Barolo’s grape at a gentler price and a younger age. The Obertos grow this organic Nebbiolo in La Morra on calcareous clay at 350 meters, ferment it with native yeasts and age it six months in large 30-hectoliter barrels, some of them old casks the family has used for decades, so the oak never dominates. A great way into Barolo country: serve it with tajarin pasta, mushroom risotto or roast veal.

Vintage 2020

A classic Barolo blended from several small, historic vineyards on calcareous clay facing southeast. Severino and Andrea Oberto farm organically, pick by hand in October, macerate for up to three weeks and age the wine two years in large casks, the traditional way. Decant it for braised beef, truffled dishes or aged cheeses. The estate gives it 20 to 25 years of aging potential.

Vintage 2017

Rocche dell’Annunziata is one of the most celebrated crus of La Morra, a steep slope of sandy marl famous for Barolos of extraordinary perfume and finesse. The Oberto brothers farm their vines here organically, ferment with native yeasts and age the wine two years in large barrels. Only about 7,500 bottles. A collector’s Barolo from the 2017 vintage, now with some bottle age. Decant it an hour or two and serve it with truffles, osso buco or for a special dinner.