Luigi Oddero’s Vignarionda (from the famed Vigna Rionda hill in Serralunga d’Alba) channels one of Barolo’s greatest sites through a resolutely classical lens. The south–southwest exposures and ancient sandstone–marl soils produce Nebbiolo that is perfumed yet adamant: rose and violet over red cherry and pomegranate, shading to blood orange, liquorice, anise and a cool, iron–mineral undertow that is unmistakably Serralunga.
Winemaking is traditional and transparent to place. Hand-picked fruit is fermented gently with a measured maceration to draw fine, long-chain tannins rather than brute grip; élevage follows in large Slavonian casks so oak reads as texture and cadence, not flavour. The result is a wine that feels vertical and composed—silken fruit up front, a tightly woven, stony core, and a long, dry finish that carries spice, cedar and saline detail.
Give young bottles air. Serve at 16–18 °C in large Burgundy stems and decant for 1–2 hours to relax the mid-palate and lift aromatics; mature bottles should be stood up ahead of time and decanted gently for sediment. Classic pairings include tajarin with ragù, roast lamb with rosemary, porcini risotto, veal with truffle, and hard cheeses like aged Parmigiano Reggiano—the wine’s savoury line and fine tannins complement richness without overwhelming it.
Cellaring is central to its promise. Most vintages hit their first real stride around 6–8 years from harvest, then build secondary complexity—tobacco, cedar, dried rose, balsamic hints—through 15–20 years and beyond in strong seasons. Warmer years bring plusher fruit and broader shoulders; cooler, longer seasons emphasise lift, spice and a more chiselled, mineral frame—always unmistakably Serralunga, and distinctly Luigi Oddero in its poise and clarity.
