Winery

The Olivero Mario winery is situated in Roddi (CN), a small and suggestive village lying in the Barolo wine zone in the heart of the hilly area of the Langhe. In this family-run winery the young enologist Lorenzo, together with his father Mario, have been starting producing and bottling their wines since the 2001 grape harvest. In 2003 the arrival of the Barolo and the Dolcetto d'Alba 'Buschet' completed the six-wines range produced in the winery. The wines produced here originate from the local red berry grape variety including Dolcetto, Barbera and Nebbiolo. The annual production comes from four hectares of vineyards and is about 15000 total bottles which are sold on the Italian and foreign market.

PHILOSOPHY
The quality of a wine depends on many factors, among which nature takes the role of absolute protagonist; as for man he can't do anything but supporting it, when it is possible, by acting in advance. Then the wine originates from a piece of land, from the sun exposure of a strip of soil, from year's rain and finally from the winemaker's manual ability and enthusiasm. In one word, from the “terroir”.

VINEYARD
4 hectares of vineyard are meticulously controlled during the whole viticultural season which starts from the budding and continues until the grape harvesting in autumn. Manuring is planned using just organic products; the careful positioning of the phytosanitary treatments has the aim of preserving the grapevine's health, the grape's safety and the healthiness of the environment. In addition in the vineyard there are many operations that are performed manually and these are frequent and expensive in terms of time and care with the purpose of aspiring to quality. This wide range of operations varies from the pruning to the grape harvest, together with the thinning out operations through which the hectares yields are optimized in order to obtain the best possible result all the years.

WINE CELLAR
One of the basic conditions of vinification process is the respect of the raw material. There's nothing new in this, nothing but the adoption of the classical approach by the wine growers of Langhe. This method does not imply the use of automatic vinification systems; on the contrary it involves manual ability, which grows year after year. The only technology used is the control of the fermentation temperature: it is a basic parameter which allows to optimize the maceration, that means the extraction of the polyphenols and the other noble compounds which can be found in the grape peel. The wine's ageing takes place in stainless steel vats or in French oak barrels, depending on the kind of wine.

ASSOCIETED WITH