Tenuta Olim Bauda, Chardonnay DOC, I Boschi, Piedmont, Italy, 2024

Producer Profile

Wine aside, Piedmont is almost as famous for truffles – those elusive, delectable delights that have to be rooted out from the depths of the forest.

Much the same might be be said of Olim Bauda – a secluded family estate that lies at the end of long drive off the busy Via Prata. Here the road gently meanders and continuously rises before the family home finally reveals itself amidst a grove of trees, though if you arrive in truffle season it is more likely to be shrouded in mist. The estate is run by siblings Dino, Diana and Gianni, all of whom have devoted themselves to creating fresh, expressive Barbera d’Asti and pure, scintillating Gavi in the most delicate, low-intervention way. Without doubt these wines, like truffles, are worth any trouble you might have finding them.

Viticulture

The grapes come from vineyards located in the municipalities of Fontanile and Castel Boglione, where fossil-rich Sant’Agata marls partially merge with sandstone soils containing a plenty of limestone.

Winemaking

Harvest generally takes place in the first week of September. In the cellar, the grapes undergo gentle pressing, using only the free-run juice. The must is then kept at a low temperature (around 5°C) for 36 hours in contact with the fine lees, with bâtonnage, in order to enhance aromatic extraction. This is followed by static settling, after which the slightly cloudy must is transferred to a 50 hl wooden vat for alcoholic fermentation, lasting approximately 15 days. At the end of fermentation, the wine is racked into tonneaux (10% new), where it ages for about one year. During this period, no bâtonnage is carried out, allowing the wine to evolve in reduction until bottling.

Tasting Note

A refined, intense and pleasant bouquet with notes of citrus and pineapple, softened by a light buttery nuance. Deep straw-yellow in color. On the palate it is savoury and graceful, with excellent structure, richness, freshness and a long, persistent finish.

Food matching

Try it with tajarin piemontese or with white truffle, raw scampi, pizza with buffalo mozzarella or even apple glara.