Barolo "RAVERA" DOCG VIETTI

This wine praises the denomination Barolo DOCG. In fact, “Barolo Ravera” is produced with 100% Nebbiolo grapes coming from the vineyard “Ravera”, located in Novello, that counts 4500 stumps per hectare. The plants, that cover 3 hectares, are around 25 years old and the oldest one was planted in 1935. “Ravera” is a fabulous hill with south-west orientation, where the soils are mainly characterized by limestone and clay. During fermentation, managed in steel containers for 4/5 weeks, the must stays in contact with the peels. This period includes the maceration before and after the fermentation, using the ancient method called “submerged cap”. The malolactic fermentation is slowly developed in wooden barrels till spring. This means that the wine rests on malolactic sediments for more than one year without pouring. The aging in big oak barrels lasts 32 months. Vietti produces this Barolo with one of the most important crü of the district of Novello, the one called “Ravera”. Vines that reach 60 years old, 34 days fermentation in contact with peels, 32 months aging in big oak barrels followed by a further year of maturation in the bottle. A great traditional Barolo that should be “forgotten” in the cellar, in order to appreciate its excellent features after a few years.

Features of “Barolo Ravera” produced by Vietti

The organoleptic exam shows a deep garnet red colour enriched by a complex bouquet. Its perfume recalls flowers, little red fruits, spices, leather and tobacco. The taste is mineral, dynamic, structured and characterized by strong tannins and a good persistence.

Recommended food pairings while tasting this red wine of Piedmont

“Barolo Ravera” is perfect with red meats, like “gulash”, “Stroganoff” beef or braised veal. Excellent also with aged cheeses. It has to be served at 18°C in a wide wine glass that helps oxygenation. The bottle should be opened two hours before the service.