90 Antonio Galloni - Robert Parker's Wine Advocate

"Oberto’s 2006 Barolo is a serious wine at this level. There is a spiciness to the fruit I find very attractive. With time in the glass the aromas and flavors gain definition, caressing the palate all the way through to the classy finish. This is a jewel of a wine and a standout among its peers in 2006. Oberto makes their entry-level Barolo from a combination of higher-altitude plots in La Morra ranging from 390-410 meters. Anticipated maturity: 2012-2022." 90 Points - Antonio Galloni - Wine Advocate

"Good full red. Complex nose melds raspberry, coffee and sexy smoky oak, lifted by some floral high tones. Rich, sweet and creamy, with impressive fat to the red fruit flavors. Not the last word in complexity but this plush, seamless wine is classy and satisfying for normale" 90 Points - Stephen Tanzer - International Wine Cellar

"This is a strong set of 2006 Barolos from father and son team Andrea and Fabio Oberto. I had a chance to taste the 2006s next to the estate’s 2005s, and it is pretty clear the 2006s possess an extra dimension of generosity over their older brethren that, among other things, results in better integration of the oak. The 2006 Barolos were vinified in steel for roughly 10-12 days, with the exception of the Brunate, which was vinified in oak. The malos took place in a heated cellar. The single-vineyard Barolos were subsequently aged in a combination of barrel and cask (30% cask, 35% new barrique, 35% once-used barrique). The estate’s 2007s, which I tasted from barrel are highly promising as well." -Antonio Galloni - Wine Advocate

WINE:
"Intense and bright garnet-red in colour. Fruity aroma enhanced by a lively acidity with notes of goudron, leather, graphite evolving with the passing of time. Complex in mouth, with polished tannins, evident fruity flavour and firm structure in perfect balance. Long-lasting finish." -Winery

VINIFICATION:
"The fruit is sourced from four different vineyard sites in La Morra and Barolo, covering 3.2 hectares with southwest exposure. The soils are clayey and calcareous. Manual harvesting of the ripe grapes in 20-kg perforated crates through a careful selection of the bunches. It is transfered to the cellar, and is crushed and destemmed within hours and is held in a themo-controlled fermentation at around 32 degrees Celsius, with often and soft pumpovers. Long maceration of the marcs (about 300 hours); racking in wood casks, where the natural malolactic fermentation takes place. The wine ages for a period of 24 months in oak casks, 2 months in stainless steel vats, and 6 months in bottle." -Winery

WINERY:
"Among the crests of these hills, towards Verduno, lies the Andrea Oberto Winery, which started life as a small family-run concern and now manages an area of 16 hectares of vineyards and a new production facility, which was completed in 2003, producing a range of 10 wines. This substantial production is crowned by the company's true pride and joy, a tribute to the undisputed king of these vineyards: Barolo Brunate, Barolo Rocche and Barolo Albarella, three cru from the finest vineyards in the Barolo production zone, which takes in 11 towns in the Langhe area." -Winery