La Collina di Dionisio: Crafting Barolo from Heroic Vineyards
Fabio Oberto's journey in the wine world began with his grandfather, Paolo Oberto, who farmed a few hectares of vineyards in La Morra, one of the main sub regions in the Barolo appellation. When Paolo passed away, Fabio's father, Andrea Oberto, took over the family farm and started bottling their production in 1978. Fabio worked alongside his father for 22 years, handling various aspects of the business, from cellar work to international travel. In 2017, Fabio launched his own company, "La Collina di Dionisio," allowing him to pursue his vision while continuing to collaborate with his father.
Vineyards and Viticulture
Fabio Oberto's vineyards in La Morra are classified as heroic vineyards due to their steep slopes and elevations. These vineyards meet specific criteria, such as having an average soil slope of more than 30 percent or being at an altitude of over 500 meters above sea level. The challenging conditions of these vineyards contribute to the unique characteristics of the wines produced. The soil in these vineyards is typically sandy-clayey, providing an excellent environment for growing specially Nebbiolo, but also Barbera and Dolcetto.
Vinification and Maturation
Fabio Oberto employs traditional vinification methods, including destemming-crushing and fermentation in temperature-controlled stainless steel tanks. He uses the submerged cap technique during fermentation, where the skins are immersed in the must, enhancing the wine's flavor profile, structure, and character. Natural malolactic fermentation is carried out at a temperature of 20°C. The wines are aged for 24 months in large Slavonian oak barrels, followed by additional aging in stainless steel tanks and bottles. This process ensures the wines develop complexity and depth over time.
Wine Production
Fabio Oberto produces 4 main labels: Barolo, Barbera d'Alba, Dolcetto d'Alba and Langhe Nebbiolo. His Barolo is made from high-quality Nebbiolo from Barolo and Serralunga. His Dolcetto d'Alba is made from Dolcetto grapes sourced from vineyards in La Morra and Verduno The Barbera d'Alba is known for its decisive personality and charm, while the Langhe Nebbiolo offers elegance and aromatic complexity. Fabio's wines are produced in limited quantities, with about 15,000 bottles made annually.
Additional Information
Fabio Oberto's winemaking style shares similarities with Bartolo Mascarello, focusing on traditional methods and respect for the terroir. Both emphasize traditional methods, blending grapes from different communes and extended maceration to produce high-quality Barolo wines.