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Type: Red Wine
Country: Italy
Region: Piedmont
Code: BARO115
The cru vineyards of Ravera are renowned as Barolo's top site for complex, powerful, long-lived Nebbiolo wines. Known for vibrancy, middle-weight depth and rigidity in youth, wines from Ravera are ideal for cellaring because of the vineyard’s soil, which is made up of clay and sand and is especially rich in iron. This lends the wine a high degree of acidity, more so even than other Barolo. It’s like a time capsule for grape juice — a bottle of Ravera can last seemingly a lifetime.

Specification

Producer

Azienda Agricola Mario Giribaldi

The Giribaldi Winery which started in the 20th Century exports 70% of its production all over the world. Its aim is to act as ambassador of the “Langhe” and transmit it’s wine culture, to all continents following an entirely organic system, certified CEE. The Giribaldi winery is a family, not only because Mario, Giovanna, Matteo and Alessandra represent the third and fourth generation of a family that has always dedicated itself to its land, but also because it is family of 10 people who every day, proudly put passion into what they do.

Tasting Notes

Ruby red colour, the initial aroma is of bright red fruit - strawberries, morello cherries and concentrated wild berries. On tasting there is a smooth dark cocoa undercurrent punctuated with vanilla and spice and subtle notes of smoke, tobacco and roasted coffee. The finish is incredibly long, velvety, warm with supple tannins.

Food Matches

Drink with a Gressingham Duck confit or a spiced ragu

Vinification

The grapes come from the Cru Ravera area in the Municipality of Novello at an altitude of 330 m above sea level; this area benefits from a marl-clay composition with good permeability and excellent southern exposure. The harvest took place from 14 to 15 October followed by traditional vinification with submerged cap, for 25 days, with daily pumping over and regular punching down, at a temperature of 30/35 °C. It is then racked and matured for 30 months in French tonneaux, medium toasted and subsequently matured in bottle at 16 degrees.

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