Rivetto Barolo Briccolina
Briccolina is the pioneer vineyard for Rivetto’s biodynamic approach to winemaking, introduced in 2015. Bright ruby red with orange reflexes, gentle bouquet of flowers and spices, at the palate it is dry and elegant, sober, of good structure for long agenting, with delicate tannins.
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Description
Bright ruby red with orange reflexes, gentle bouquet of flowers and spices, at the palate is dry and elegant, sober, of good structure for long ageing, with delicate tannins.
Specifications
Serralunga d’Alba
340m
West, South-West
Extremely clayey and calcareous, with a strong marl presence at 2 meters deep. Sub-alkaline reaction soil.
100% Nebbiolo
Briccolina is the pioneer vineyard for our biodynamic approach, introduced here in 2015
Scaled selection, carried out three times during the 45 days before the grape harvest. Manual harvest as late as possible.
Stalk and grape seeds removal/pressing and maceration for 50/60 days on average, half of which with submerged-cap and the others with floating cap. No controlled temperature during the fermentation that occurs in special wood vat open at the top. Malolactic completed.
Indigenous
gel bentonite
36 months in 15 hl. oak barrels
bollito misto, civet rabbit, braised meat. Da solo.
The Producer
Our approach In 2011 we started to think and act organically in the vineyards (officially certified since 2016). In 2015 our evolution continued with the introduction of a Biodynamic approach to the entire property. Key changes to improve the ecosystem include, adding trees and plants in the vineyards, introducing a green garden, and building birdhouses. While we have always sought balance in the vineyards, we now look for it in every part of our environment. For us, that means no chemical weeding, no systemic anti-parasite treatments, and no chemical fertilization. In addition, we plant barley, oats, and clover between the vines to revitalize the soil. To keep soft the soil not to stress the roots of the vines. We use corroborates to reduce chemical treatments and we even make our own compost. To promote as much biodiversity as possible we practice farming diversification by incorporating other crops. Finally, we always bottle with the energy of the waning moon.
More on their website.
Awards
95 pts. Wine Enthusiast – 2015
91 pts. James Suckling – 2015
95 pts. Wine Enthusiast – 2014
92 pts. Wine Spectator – 2013
92 pts. James Suckling – 2012
91 pts. Wine Advocate – 2012
92 pts. Wine Spectator – 2010
96 pts. Wine Enthusiast – 2010
94 pts. Wine Spectator – 2008