In an old farmhouse in the hills outside Monforte, the reclusive Flavio Roddolo tends his vineyards and makes wine the way his father taught him. Untroubled by passing trends, his deeply traditional versions of Barolo, Barbera and Dolcetto are aged slowly and released when he thinks them ready - years after almost everyone else in Piedmont.
Roddolo has six hectares of Nebbiolo, Barbera and Dolcetto that he has farmed organically for more than forty years. The wines are fermented with indigenous yeasts, and aged for a long time in cement vats and old oak barrels. The tiny production and irregular release schedule makes them hard to find even in Piedmont itself.
Roddolo's wines are singular and soulful Piedmont gems - some of the last remaining of their type. Almost all are snapped up by dedicated ‘Roddolistas’ as soon as they appear.
