La Morra Fratelli Oddero 1983
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Delivery time and price:
- Denmark: 1-2 days (39-49 DKK)
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NOTE: There may be 1-2 days longer delivery time in remote areas.
Returns: You always have a 30-day right of return.
NOTE : All orders from November 15th to December 24th can be returned until January 31st.
La Morra Fratelli Oddero 1983
The 1983 La Morra Fratelli Oddero is a red wine crafted from the Nebbiolo grape. Produced by Fratelli Oddero, this release is classified as a Vino da tavola and carries the title "Nebbiolo di La Morra." It was bottled at the origin by the estate and is designated as a "Selezione Riservata," or Reserved Selection. The back label features a unique dedication stating it was made "for the pharmacist and his friends," offered with pride by UNIFARMA. The label further notes that the wine was drawn from selected vines by skillful winemakers, intended exclusively for those who appreciate the good things in life.
Nebbiolo is widely recognized as one of Italy's premier grape varieties, known for producing elegant wines with significant structure. It is deeply rooted in the Piedmont region of northwestern Italy, an area bordered by the Alps and celebrated globally for its prestigious, terroir-driven wines. Piedmont is characterized by its dramatic, steep hills, particularly in the Langhe subregion, where thick autumn morning fogs protect the vines and facilitate a long, steady ripening process. The region is dominated by small, passionate, family-run estates that focus heavily on the interaction between the microclimate and the soil.
The grapes for this wine originate from La Morra, a renowned municipality situated within the Langhe hills. La Morra is the largest and most productive of the eleven communes permitted to produce Barolo, accounting for roughly a quarter of the appellation's total output. Geologically, the area is defined by soils from the Tortonian age, consisting primarily of calcareous blue-grey marl with a relatively high proportion of sand and clay. This specific soil composition distinguishes La Morra from the older, sandstone-rich soils in the eastern part of the Barolo zone, directly influencing the growing conditions of the vines and traditionally yielding wines with a lighter and more elegant structure compared to those from neighboring communes.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Piedmont
Piedmont (which literally means "at the foot of the mountain") is located in northwestern Italy, surrounded by the Alps. It is considered one of the world's absolute most prestigious wine regions. The area is known for small, passionate, family-run wineries and a huge focus on terroir (how the soil and microclimate affect the wine).
Classic characteristics of Piedmont:
The royal wines: This is where the world-famous, complex and expensive red wines Barolo and Barbaresco come from (both made from 100% Nebbiolo).
Everyday heroes: In addition to Nebbiolo, the region is famous for the grapes Barbera (juicy, acidic and incredibly popular) and Dolcetto (dark, soft and fruity).
The white and sweet: Piedmont also makes the crisp white wine Gavi and the famous, lightly sparkling dessert bubbles Moscato d'Asti.
The landscape: Dramatic, steep hills – especially in the Langhe sub-area. The hills are often shrouded in thick morning mist in autumn, which protects the grapes and allows for a long, perfect ripening.
Gastronomy: An absolute mecca for food lovers. The area is world famous for the exclusive white truffles from Alba, hazelnuts and rich, simmered dishes that scream with a glass of local red wine.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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Thorough quality check
Cork, capsule, fill level, label condition, and provenance are individually documented for each bottle. A physical certificate is included with every purchase.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
We will help you throughout the journey. Here you can read our guide on how to treat the wine. If you have any questions, you are always welcome to write or call us.
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